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Pork and Thai Spiced Udon

Pork and Thai Spiced Udon

with bell pepper and edamame
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Calories
: 
707 kcal
Protein
: 
38.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Soya
  • Cereals containing gluten
  • Fish
  • Sesame

A recipe conveniently customised just to your liking.t

Serving amount

1 unit(s)

Lime

2 sachet(s)

Thai Style Spice Mix

1 unit(s)

Bell Pepper

300 grams

Udon Noodles

(Contains: Wheat)

240 grams

Irish Pork Mince

1 sachet(s)

Hoisin Sauce

(Contains: Soya)

80 grams

Frozen Edamame Beans

(Contains: Soya)

1 unit(s)

Onion

1 sachet(s)

Bulgogi Sauce

(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)

8 milliliter(s)

Chilli Oil

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2957 kJ
Energy (kcal)707 kcal
Fat28.7 g
of which saturates7.1 g
Carbohydrate76.6 g
of which sugars22.2 g
Dietary Fiber7.3 g
Protein38.4 g
Salt3.9 g
Potassium432.2 mg
Calcium31 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Colander

Cooking Steps

Cook the Noodles
1
  • Boil a large pot of water for the udon noodles.
  • Once the water is boiling, add the noodles and cook until warmed through, 1-2 mins.
  • Once cooked, drain in a colander 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.

Prep the Veg
2
  • Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Halve, peel and chop the onion into small pieces.
  • Quarter the lime.
Fry the Mince
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the Thai spice, pepper, onion and mince and season with salt and pepper.
  • Fry until cooked through, breaking it up with a spoon, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
  • Add the edamame and fry for another 1-2 mins.
Make the Sauce
4
  • Remove from the heat, squeeze in the juice of half the lime wedges.
  • Add the bulgogi and hoisin sauce and allow to warm through.
Coat the Noodles
5
  • Add the cooked noodles to the pan with the mince.
  • Stir to coat the noodles and season to taste with salt and pepper.

TIP: Add a splash of water to loosen the sauce, if required.

Garnish and Serve
6
  • Share the noodles between bowls.
  • Finish with a squeeze of lime juice and a drizzle of chilli oil (use less if you'd like things milder).
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