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20 minutes
Favourite

Fresh Udon Noodles with Ground Pork

& Napa Cabbage

Cooking time

20 minutes

Servings

2/4

Calories

880 /serving

The genius of tonight’s dish lies in its simplicity. There’s no need to complicate things when the combination of fresh udon noodles, shredded napa cabbage and seasoned ground pork is so magically delectable! An umami-rich sauce of mirin, sesame and soy coats it all beautifully, and as garnish, a flurry of two-toned sesame seeds. Simple style, panache and heavenly flavour, achieved in just 20 minutes.

We will send you:

  • 285g Ground pork
  • 20g Ginger
  • 2 Scallions
  • 225g Shredded Napa cabbage
  • 45ml Soy sauce (low sodium)
  • 15ml Sesame oil
  • 45ml Mirin
  • 9g Black & white sesame seeds
  • 225g Fresh udon noodles
  • 120g Baby spinach
  • 6.5g Asian pork & cabbage spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Egg, Sesame Seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Large high-sided pan
Peeler
Oil
Strainer
Salt & pepper
Total Fat
40 g
Saturated Fat
9 g
Sodium
1920 mg
Total Carbs
89 g
Sugars
5 g
Protein
45 g
Fibres
11 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Peel and mince the ginger. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
a picture
Cook the cabbage
In a large high-sided pan, heat a drizzle of oil on medium-high. Add the cabbage and cook, stirring frequently, 3 to 4 minutes, until the edges begin to brown. Add the spinach and reduce the heat to low. Cook, stirring frequently, 2 to 3 minutes, until tender; season with ⅓ of the spice blend. Transfer to a bowl and reserve the pan.
a picture
Cook the noodles
While the cabbage cooks, add the noodles to the pot of boiling water. Cook, 6 to 8 minutes, until just al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
a picture
Cook the pork
In the reserved pan, heat a drizzle of oil on medium-high. Add the pork* and white bottoms of the scallions; season with ½ the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until cooked through.
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Finish & serve
To the pan of pork, add the cooked udon, spinach and cabbage, sesame oil, mirin, soy sauce and as much of the ginger as you’d like; season with the remaining spice blend. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, until the noodles are coated in the sauce. Divide the finished noodles, pork and vegetables between your plates. Garnish with as many of the green tops of the scallions as you’d like and the sesame seeds. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.