Stir-fried Leek and Pork Udon
with peanuts and veg
Thick and chewy udon noodles coated with a salty sauce act as the base for this protein-packed, umami-forward meal.
Tags:
Family Friendly
•Quick
Allergens:
Wheat
•Soya
•Sesame
•Peanut
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Ginger
2 unit(s)
Garlic
1 unit(s)
Carrot
1 unit(s)
Leek
300 grams
Udon Noodles
(Contains: Wheat)
1 sachet(s)
Sweet Asian Sauce
(Contains: Soya, Wheat May be present: Crustaceans)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
240 grams
Irish Pork Mince
2 sachet(s)
Thai Style Spice Mix
20 grams
Peanuts
(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)
1 sachet(s)
Teriyaki Sauce
(Contains: Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3218 kJ
Energy (kcal)769 kcal
Fat33.1 g
of which saturates7.9 g
Carbohydrate85.2 g
of which sugars21.9 g
Dietary Fiber28 g
Protein36.4 g
Cholesterol0 mg
Salt4.87 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
•Grater
•Colander
Cooking Steps
1
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- 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 high heat with a drizzle of oil.
- Fry carrot and leek until tender, 6-8 mins.
- Reduce heat to medium-high. Fry the beef until browned, 5-6 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 teriyaki sauce. Loosen the sauce with a splash of water if necessary.
NOTE: Swapping to pork mince? Follow the recipe as written, replacing 'beef' with 'pork' where necessary.
4
- Taste your dish and season with salt and pepper, if required.
- Divide the beef stir-fry between bowls.
- Top with a scattering of peanuts.
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