Super Speedy Lean Beef Udon
with teriyaki sauce and sugar snaps
Sugar snaps and bell pepper add a wonderful crunch to this tangy teriyaki dish. In contrast, the udon noodles that accompany have a pleasing chewiness to them. They also happen to be great for soaking up strong flavours like the umami-filled sauces in this recipe.
The quantities provided above are averages only.
Ingredients
2 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
300 grams
Udon Noodles
(Contains Wheat)
150 grams
Sugar Snap Peas
1 unit(s)
Bell Pepper
1 unit(s)
Garlic
1 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
240 grams
Irish Lean Beef Mince
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the garlic (or use a garlic press).
- Halve the sugar snap peas.
- Place a pan over high heat with a drizzle of oil.
- Once hot, stir-fry the bell pepper until just soft, 3-4 mins.
- Reduce the heat of the pan to medium-high.
- Add the pork mince to the bell pepper and cook until browned, 5-6 mins.
- Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘pork’ with 'beef' where necessary.
- Once the pork is browned, add the sugar snaps and garlic to the pan and cook until fragrant, 1 min.
- Stir in the teriyaki sauce, hoisin sauce and 50ml water (per 2P). Cook for 1 min more.
- Taste and season with salt and pepper if needed.
TIP: Add a splash of water if the sauce is a little dry.
- Carefully separate the noodles with your hands.
- Gently toss them through the sauce.
- Cook until warmed through, 2-3 mins.
- Share the teriyaki pork noodles between bowls.
