Fiery Gochujang Pork Udon
with baby corn and coriander
These pork noodles are spicy, fragrant and delicious. The sauce contains hints of lemongrass and ginger, while the coriander topping adds a freshness and herbiness that's pleasing to the palette.
Tags:
Calorie Smart
•Extra spicy
•Quick
•Protein Rich
Allergens:
Wheat
•Soya
•Fish
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Irish Pork Mince
300 grams
Udon Noodles
(Contains Wheat)
1 unit(s)
Lime
5 grams
Coriander
150 grams
Baby Corn
1 sachet(s)
Gochujang Paste
(Contains Soya, Wheat)
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 unit(s)
Shallot
1 sachet(s)
Honey
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 sachet(s)
Fish Sauce
(Contains Fish)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2455 kJ
Energy (kcal)587 kcal
Fat18.4 g
of which saturates5.9 g
Carbohydrate71.3 g
of which sugars15.4 g
Dietary Fiber0.9 g
Protein35.5 g
Cholesterol0 mg
Salt17.69 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
•Zester
•Sieve
Cooking Steps
1
- Boil a large pot of water for the udon noodles.
- Add the noodles and fish sauce then lower heat to medium-high and cook until warmed through, 1-2 mins.
- Once cooked, drain in a sieve 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.
2
- Halve, peel and chop the shallot into small pieces.
- Roughly chop the coriander.
- Zest, then cut lime into quarters.
- Halve the baby corn lengthways.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the baby corn.
- Season with salt and pepper.
- Cook, stirring occasionally, until softened, 4-5 mins.
- Transfer to a plate and set aside.
4
- Add another drizzle of oil to the pan, if necessary.
- Add the shallot and lemongrass paste. Cook, stirring, until fragrant, 1-2 mins.
- Add the pork. IMPORTANT: Wash hands and equipment after handling raw mince.
- Fry, breaking up pork into smaller pieces, until cooked through, 4-5 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.
5
- Add the gochujang (use less if you don't like spice) and cook, stirring often, until the pork is browned, 2-3 mins.
- Stir in lime zest, ketjap manis, baby corn and 75ml water (double for 4p).
- Cook until baby corn is warmed through, 1 min.
- Remove from the heat and stir through the honey. Add a splash of water if you feel the sauce is too thick.
- Add the drained noodles to the sauce and toss to coat.
6
- Divide your fragrant pork noodles between plates.
- Squeeze over a little lime juice to taste and serve remaining lime wedges on the side.
- Finish with a sprinkling of coriander.
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