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20 minutes

Sesame-Spiced Ground Beef & Fresh Udon Noodles

with Cabbage & Asian Greens

Cooking time

20 minutes




740 /serving

Celebrate the legacy of Japanese udon with wonderfully thick noodles that never fail to deliver lip-smacking satisfaction. Pair them with shredded green cabbage, a generous helping of Asian greens and delectably seasoned ground beef. An umami-rich sauce of mirin, sesame and soy coats everything in impeccable flavour, with a prickle of ginger. For the garnish, shower some just-sliced scallion over top. Style, simplicity and salivation activation… it all hits the table in 20 short minutes.

We will send you:

  • 250g Ground beef
  • 20g Ginger
  • 1 Scallion
  • 150g Shredded green cabbage
  • 225g Asian greens (yu choy or gai lan)
  • 15ml Toasted sesame oil
  • 30ml Mirin
  • 225g Fresh udon noodles
  • 45ml Soy sauce (low sodium)
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Large high-sided pan
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
8 g
2010 mg
Total Carb
87 g
12 g
43 g
6 g
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Mise en place
Bring a medium pot of salted water to a boil. Peel and mince the ginger. Thinly slice the scallion, separating the white bottom and green top. Remove 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, 2 to 3 min., until the edges begin to brown. Reduce the heat to low and add the yu choy. Sauté, 2 to 3 min., until tender; season with ⅓ of the spices. Transfer to a bowl and reserve the pan.
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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. Drain and toss with a drizzle of oil to prevent sticking. 
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Cook the beef
In the reserved pan, heat a drizzle of oil on medium-high. Add the beef* and white bottom of the scallion; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
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Combine the noodles & serve
To the pan of beef, add the noodles, vegetables, sesame oil, mirin, soy sauce, ginger and remaining spices. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until the noodles are coated. Divide the noodles between your bowls. Garnish with the green top of the scallion. Bon appétit!

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