Gochujang Pork Udon Noodles
with Green Beans, Pak Choi and Peanuts
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
80 grams
Green Beans
1 unit(s)
Pak Choi
2 unit(s)
Garlic Clove
240 grams
British Pork Mince
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
50 grams
Gochujang Paste
(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
1 tbsp
Honey
50 milliliter(s)
Water
Nutritional information
Utensils
Instructions
a) Trim the green beans, then cut into thirds.
b) Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a large frying pan on medium-high heat (no oil).
b) Once the pan is hot, add the pork mince and green beans. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Add the pak choi and garlic. Cook until fragrant, 1-2 mins.
a) Add the gochujang, soy sauce, honey and water (see pantry for both amounts).
b) Stir to combine, bring to the boil and simmer until slightly reduced, 2-3 mins.
a) Add the udon noodles to the pan.
b) Toss to coat in the sauce and simmer until piping hot, 1-2 mins.
a) Share the noodles between your bowls.
b) Sprinkle over the crushed peanuts to finish.
Enjoy!
