Ginger Miso Pork Noodle Stir-Fry
with Mushrooms and Crispy Onions
Looking for a super quick and tasty midweek dinner option? Try cooking up our Ginger Miso Pork Udon Stir-Fry in just 15 minutes for a delicious and speedy meal.
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
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
80 grams
Sliced Mushrooms
15 grams
Ginger Puree
120 grams
Coleslaw Mix
15 grams
Miso Paste
(Contains Soya)
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
2 tbsp
Water
Nutritional information
Utensils
Instructions
- Boil a full kettle. Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the pork mince and mushrooms, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Pour the boiled water into a saucepan with 0.5 tsp salt. Boil the noodles, 3-4 mins. Once cooked, drain and run under cold water.
- Next, reduce the heat of the frying pan to medium. Add the ginger puree and coleslaw and stir-fry, 1 min.
- Stir in the miso, ketjap, soy and water (see pantry).
- Next, add the noodles to the frying pan. Toss to coat and simmer until piping hot, 1-2 mins.
- Add a splash of water if it's a little thick.
- Taste and season with salt and pepper if needed. Remove from the heat.
- Share your noodles between your serving bowls.
- Sprinkle over the crispy onions.
Enjoy!
