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Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 2 Lebanese cucumbers (thin wedges)
- 1tablespoons grated ginger
- 1 brown onion (finely chopped)
- 100grams Swiss brown mushrooms (sliced)
- 270grams dried udon noodles
- 1 1/2tablespoons pickled ginger (plus 1 tbs pickling liquid)
- 1/4 cup rice wine vinegar
- 2 cup salt-reduced chicken stock
- 1/4 cup red miso paste
- 500grams lean pork mince
- 2tablespoons sunflower oil
- 4 cloves garlic, crushed
Nutrition per serving
1680kJ / 402Cal
1680 Kilojoules or 402 Calories
19% of daily energy intake*
Protein
22.0grams
Fat
16.3grams
Carbs
40.5grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat 11/2 tbs oil in a large frying pan over high heat. Add mince and cook, breaking up with a wooden spoon, for 5 minutes. Add onion, mushroom, garlic and grated ginger, and cook, stirring regularly, for a further 5 minutes. Add miso, stock and 2 tbs vinegar. Stir to combine, bring to the boil then reduce heat to low and simmer for 10 minutes or until sauce has thickened.
Step 2 of 4
Meanwhile, combine cucumber, remaining vinegar, a pinch of salt, pickled ginger and pickling liquid in a bowl. Set aside.
Step 3 of 4
Cook noodles as per packet instructions. Drain and return to pan. Add remaining oil, toss to coat and cover to keep warm.
Step 4 of 4
Serve noodles topped with mince and cucumber mixture.
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