Spicy 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:
Quick
•Calorie Smart
•Extra spicy
•Climate Conscious
Allergens:
Wheat
•Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
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)
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
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2338 kJ
Energy (kcal)559 kcal
Fat17.4 g
of which saturates5.8 g
Carbohydrate67.3 g
of which sugars17.6 g
Dietary Fiber0.1 g
Protein33.7 g
Cholesterol0 mg
Salt2.95 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
Instructions
1
- Halve, peel and chop the shallot into small pieces.
- Roughly chop the coriander.
- Zest, then quarter the lime.
- Halve the baby corn lengthways.
2
- 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.
3
- 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 Thai spice and pork. IMPORTANT: Wash hands and equipment after handling raw mince.
- Cook, breaking up pork into smaller pieces, until cooked through, 5-6 mins. IMPORTANT: Pork is cooked when no longer pink in the middle
4
- Add the gochujang (use less if you don't like spice), lime zest, ketjap manis, baby corn and 100ml water (double for 4p).
- Cook until everything is warmed through, 1 min.
- Remove from the heat and stir through the honey.
5
- Gently separate the noodles by hand.
- Add the noodles to the sauce and cook until coated and warmed through, 1-2 mins.
- Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
6
- Divide your fragrant pork noodles between plates.
- Squeeze over some lime juice to taste and serve remaining lime wedges on the side.
- Finish with a sprinkling of coriander.
