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20 minutes
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Ground Pork Yaki Udon

with Cabbage, Carrots & Spiced Cashews

Cooking time

20 minutes




710 /serving

What could be more family-friendly than a stir-fry made with golden-brown, crunchy-edged ground pork? Adding udon noodles to that very same stir-fry! You’ll do just that when you toss plump Japanese tendrils in a sauce with ponzu and veggie demi-glace, alongside pre-shredded cabbage (you deserve a break) and pre-cut carrot matchsticks (we’ve got your back). Toss on spiced, lime-zested cashews and say cheers to the easiest and tastiest 20 minutes of your day.

We will send you:

  • 510g Ground pork
  • 200g Matchstick carrots
  • 1 Lime
  • 2 Scallions
  • 150g Shredded green cabbage
  • 60ml Ponzu lime sauce
  • 25g Roasted cashews
  • 90ml Stir-fry sauce
  • 450g Fresh udon noodles
  • 60ml Vegetable demi-glace
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Milk, Oysters, Sesame, Soy, Cashews, Wheat

You will need:

Large pot
Large pan
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
6 g
1890 mg
Total Carb
84 g
12 g
39 g
3 g
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Mise en place
Bring a large pot of salted water to a boil. Zest and cut the lime into 6 wedges. Thinly slice the scallions, separating the white bottoms and green tops.
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Toast the cashews
In a large pan, heat a drizzle of oil on medium-high. Toast the cashews, stirring frequently, 1 to 2 min., until lightly browned and fragrant; season with ¼ of the spices and ½ the lime zest. Transfer to a cutting board. Once cool enough, roughly chop. Reserve the pan.
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Cook & coat the pork
In the same pan, heat a drizzle of oil on medium-high. Add the pork*; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add ½ the ponzu; stir well.
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Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
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Cook the vegetables
To the pan of pork, add the cabbage, white bottoms of the scallions and remaining spices. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the carrots and cook, stirring frequently, 2 to 3 min., until crisp-tender.
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Combine the noodles & serve
To the pan of pork and vegetables, add the noodles, stir-fry sauce, demi-glace, juice of 2 lime wedges, remaining ponzu and lime zest, and the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until the sauce has thickened. Divide the noodles between your bowls. Garnish with the cashews and green tops of the scallions. Serve the remaining lime wedges on the side. Bon appétit!

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