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Thai Spiced Pork Mince Udon

Thai Spiced Pork Mince Udon

with scallion, bell pepper and edamame
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Calories
: 
755 kcal
Protein
: 
43.4g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Soya
  • Fish
  • Sesame
Serving amount

1 unit(s)

Lime

2 sachet(s)

Thai Style Spice Mix

1 unit(s)

Bell Pepper

2 unit(s)

Scallion

440 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

240 grams

Irish Pork Mince

1 sachet(s)

Hoisin Sauce

(Contains: Soya)

80 grams

Frozen Edamame Beans

(Contains: Soya)

1 unit(s)

Onion

70 grams

Bulgogi Sauce

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

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)3159 kJ
Energy (kcal)755 kcal
Fat25.3 g
of which saturates6.6 g
Carbohydrate93.2 g
of which sugars22.8 g
Dietary Fiber12 g
Protein43.4 g
Salt4.2 g
Potassium471.2 mg
Calcium35.2 mg
Iron1.1 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.
•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.
  • Trim and thinly slice the scallion. 
  • Quarter the lime.
Fry the Mince
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the 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 Thai style spice mix and 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 half the scallion to the pan along with the bulgogi sauce 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 sprinkle of the remaining scallion and squeeze of lime juice.
Meal right image

Explore Similar Recipes

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