Stir-fried Leek and Beef Udon
with fresh chilli and vegCalories
:
844 kcalProtein
:
39.8g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Cereals containing gluten
- Wheat
- Soya
- Sesame
- Fish
Thick and chewy udon noodles coated with a salty sauce act as the base for this protein-packed, umami-forward meal.
Ingredients
Serving amount
1 unit(s)
Ginger
2 unit(s)
Garlic
1 unit(s)
Carrot
1 unit(s)
Leek
440 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Sweet Asian Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
240 grams
Irish Beef Mince
2 sachet(s)
Thai Style Spice Mix
70 grams
Bulgogi Sauce
(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)
2 unit(s)
Scallion
1 unit(s)
Chilli
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3531 kJ
Energy (kcal)844 kcal
Fat30.9 g
of which saturates10.7 g
Carbohydrate101.8 g
of which sugars26.6 g
Dietary Fiber36.3 g
Protein39.8 g
Salt4.5 g
Trans Fat0.1 g
Potassium334.1 mg
Calcium60.3 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Cooking steps
1
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Halve the chilli and discard the core and seeds. Finely chop. Trim and thinly slice the scallion.
- Peel and grate the garlic (or use a garlic press).
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
- Trim the carrot and halve lengthways. Slice into ½ cm thick semicircles (no need to peel).
2
- Meanwhile, boil a large pot of salted water for the noodles.
- Add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to stop them sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Place a large pan over medium-high heat (without oil).
- Fry the carrot, leek and mince until mince is browned, 6-8 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add ginger, garlic and Thai spice. Fry for 1 min more.
- Stir in the noodles along with sweet Asian sauce, sesame oil and bulgogi sauce. Loosen the sauce with a splash of water if necessary.
4
- Taste your dish and season with salt and pepper, if required.
- Divide the mince stir-fry between bowls.
- Top with a scattering of chilli and scallion.
