Gochujang Beef and Pork Udon

Name: Gochujang Beef and Pork Udon with mushrooms and coriander
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 300 grams Udon Noodles; 1 unit(s) Lime; 5 grams Coriander; 1 sachet(s) Gochujang Paste; 1 sachet(s) Garlic, Ginger & Lemongrass Paste; 1 unit(s) Shallot; 1 sachet(s) Ketjap Manis; 2 sachet(s) Thai Style Spice Mix; 240 grams Beef and Pork Mince; 1 sachet(s) Sweet Asian Sauce; 150 grams Mushrooms; to taste Oil; to taste Salt; to taste Pepper; to taste Water

with mushrooms and coriander

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A recipe conveniently customised just to your liking.

Tags:

Extra spicy

•Quick

Allergens:

Wheat

•Soya

•Cereals containing gluten

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

300 grams

Udon Noodles

(Contains: Wheat)

1 unit(s)

Lime

5 grams

Coriander

1 sachet(s)

Gochujang Paste

(Contains: Soya)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 unit(s)

Shallot

1 sachet(s)

Ketjap Manis

(Contains: Cereals containing gluten, Soya, Wheat)

2 sachet(s)

Thai Style Spice Mix

240 grams

Beef and Pork Mince

1 sachet(s)

Sweet Asian Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

150 grams

Mushrooms

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3106 kJ

Energy (kcal)742 kcal

Fat36.2 g

of which saturates13.2 g

Carbohydrate69.6 g

of which sugars19.2 g

Dietary Fiber1.4 g

Protein36.5 g

Cholesterol0 mg

Salt3.21 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester

•Sieve

Cooking Steps

Boil a large pot of water for the noodles.
Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
Once cooked, drain in a sieve and pop back in the pot, off the heat.
Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Halve, peel and chop the shallot into small pieces.
Roughly chop the coriander.
Zest, then quarter the lime.
Roughly chop the mushrooms.

Place a large pan over high heat (no oil).
Once pan is hot, add mushrooms and cook until charred, shifting occasionally as they cook, 3-4 mins.
Season with salt and pepper.
Once cooked, remove from the pan and set aside.

Return the pan to medium-high heat with a drizzle of oil if necessary.
Add the shallot and lemongrass paste.
Cook, stirring, until fragrant, 1-2 mins.
Add the Thai spice and mince. IMPORTANT: Wash hands and equipment after handling raw mince.
Fry the mince, breaking it up into smaller pieces, until cooked through, 5-6 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.

Add the gochujang (use less if you don't like spice), lime zest, sweet Asian sauce, ketjap manis, mushrooms and 100ml water (double for 4p) to the pan.
Cook, stirring, until everything is warmed through, 1 min.
Add a splash of water if required. Season to taste with salt and pepper.
Add the drained noodles to the sauce and toss to coat.

Divide your fragrant noodles between plates.
Squeeze over some lime juice to taste. Serve remaining lime wedges on the side.
Finish with a sprinkling of coriander.