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20 minutes
Dairy Free

Fresh Udon Noodles with Ground Pork

& Napa Cabbage

Cooking time

20 minutes




870 /serving

The genius of tonight’s dish lies in its apparent simplicity, behind which lies a magically delectable combination of fresh udon noodles, shredded Napa cabbage and seasoned ground pork. An umami-rich sauce of mirin, sesame and soy coats it all beautifully. Garnished with multicoloured sesame seeds, this refined recipe is nourishing, delicious and comes together in a mere 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
  • 115g Baby spinach

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

You will need:

Medium pot
Large high-sided pan
Salt & pepper
Total Fat
40 g
Saturated Fat
8 g
1390 mg
Total Carbs
87 g
3 g
45 g
10 g
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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.
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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. Transfer to a bowl and reserve the pan.
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Cook the udon 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.
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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 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. 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.