Ginger Miso Pork Udon Stir-Fry
with Mushrooms
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.
The quantities provided above are averages only.
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
80 grams
Sliced Mushrooms
15 grams
Ginger Puree
120 grams
Coleslaw Mix
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Miso Paste
(Contains Soya)
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
220 grams
Udon Noodles
(Contains Cereals containing gluten)
Not included in your delivery
2 tbsp
Water
1 tbsp
Honey
Nutritional information
Utensils
Instructions
- 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.
- Next, reduce the heat to medium. Add the ginger puree, Indonesian style spice mix and coleslaw. Stir-fry, 1 min.
- Stir in the miso, ketjap, soy, honey and water (see pantry for both amouunts).
- Next, add the udon noodles. Toss to coat, using a fork to gently separate them. Simmer, 1-2 mins.
- Add a splash of water if it's a little dry.
- Taste and season with salt and pepper if needed. Remove from the heat.
- Share your noodles between your serving bowls.
Enjoy!
