Gochujang Turkey Mince Udon
with baby corn and coriander
These spicy noodles are fragrant and delicious. Baby corn adds a wonderful crunch, while the coriander garnish adds a freshness that's pleasing to the palette.
Tags:
Extra spicy
•Quick
•Protein Rich
•Calorie Smart
Allergens:
Wheat
•Soya
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Udon Noodles
(Contains Wheat)
1 unit(s)
Lime
5 grams
Coriander
150 grams
Baby Corn
1 sachet(s)
Gochujang Paste
(Contains Soya)
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 unit(s)
Shallot
1 sachet(s)
Honey
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
2 sachet(s)
Thai Style Spice Mix
250 grams
Turkey Mince
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)1968 kJ
Energy (kcal)470 kcal
Fat4 g
of which saturates1 g
Carbohydrate67.3 g
of which sugars17.6 g
Dietary Fiber0.1 g
Protein41.5 g
Cholesterol0 mg
Salt2.87 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
•Zester
•Sieve
Cooking Steps
1
- Boil a large pot of water for the noodles.
- Add the noodles 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 quarter the lime.
- 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.
- Remove from the pan and set aside.
4
- Return the pan to medium-high heat with a drizzle of oil if necessary.
- Add the shallot and lemongrass paste.
- Cook, stirring, until fragrant, 1-2 mins.
- Add the Thai spice and turkey mince. IMPORTANT: Wash hands and equipment after handling raw mince.
- Fry the mince, breaking it up into smaller pieces, until cooked through, 5-6 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
5
- Add the gochujang (use less if you don't like spice), lime zest, ketjap manis, corn and 100ml water (double for 4p) to the pan.
- Cook, stirring, until everything is warmed through, 1 min.
- Remove from the heat and stir through the honey.
- Add a splash of water if required. Season to taste with salt and pepper.
- Add the drained noodles to the sauce and toss to coat.
6
- Divide your fragrant turkey noodles between plates.
- Squeeze over some lime juice to taste. Serve remaining lime wedges on the side.
- Finish with a sprinkling of coriander.
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