Ginger Hoisin Pork Udon Stir-Fry
with Sugar Snap Peas
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Ginger Hoisin Pork Udon Stir-Fry will be on your table in less than 25 minutes. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
British Pork Mince
2 unit(s)
Garlic Clove
120 grams
Coleslaw Mix
80 grams
Sugar Snap Peas
15 grams
Ginger Puree
64 grams
Hoisin Sauce
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
220 grams
Udon Noodles
(Contains Cereals containing gluten)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Heat a large frying pan on medium-high heat (no oil).
- Once hot, fry the pork mince, 5-6 mins.
- Break up the mince as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Cook so there's no pink in the middle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain the fat from the pork. Season with salt and pepper.
- Add the coleslaw and sugar snaps to the pork. Fry, 2-3 mins.
- Stir in the ginger puree and garlic. Fry, 1 min.
- Stir in the hoisin, soy and water (see pantry).
- Bring to the boil and simmer, 1-2 mins.
- Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them.
- Simmer until piping hot, 1-2 mins.
- Taste and season if needed. Add a splash of water if it's too thick.
- Share the noodles between your bowls.
Enjoy!
