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20 minutes
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Fresh Udon Noodles with Ground Pork

Cabbage & Asian Greens

Cooking time

20 minutes

Servings

2/4

Calories

860 /serving

Sometimes simplicity is simply the best, and Japanese cuisine is a strong proponent of that approach to cooking. There’s definitely no need to complicate things when you’re working with fresh udon noodles, sinuous and firm to the bite. You’ll pair them up with shredded cabbage, Asian greens and delectably seasoned ground pork. A umami-rich sauce of mirin, sesame and soy coats it all, and as garnish, a speckling of two-toned sesame seeds. Style, panache and heavenly flavour, achieved in a simple 20 minutes.

We will send you:

  • 285g Ground pork
  • 20g Ginger
  • 2 Scallions
  • 200g Shredded napa cabbage
  • 45ml Soy sauce (low sodium)
  • 15ml Toasted sesame oil
  • 45ml Mirin
  • 9g Black & white sesame seeds
  • 225g Fresh udon noodles
  • 170g Yu choy (or gai lan)
  • 6g Savoury Seoul-Style spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Large high-sided pan
Peeler
Oil
Strainer
Salt & pepper
Total Fat
36 g
Saturated Fat
8 g
Sodium
1700 mg
Total Carbs
89 g
Sugars
4 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 ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the bottom inch of the yu choy stems; roughly chop the leaves and stems.
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Sauté the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the cabbage and sauté, stirring frequently, 2 to 3 minutes, until the edges begin to brown. Add the yu choy and reduce the heat to low. Sauté, stirring frequently, 2 to 3 minutes, until tender; season with ⅓ of the spice blend. Transfer to a bowl and reserve the pan.
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Boil the noodles
While the vegetables cook, add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 minutes, until 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 ground 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 noodles, sautéed vegetables, toasted sesame oil, mirin, soy sauce and as much ginger as you’d like; season with the remaining spice blend. Cook, scraping up any browned bits (or fond) 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 bowls. Garnish with as many 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.