- 200g red cabbage, coarsely chopped
- 1 red pepper, deseeded and sliced
- 200g mangetout
- 300g straight-to-wok udon noodles
- 400g lean pork mince
- 1 bunch spring onions, sliced, greens and whites separated
- 1½tbsp fresh ginger, finely grated
- 50g baby spinach leaves
- 1tbsp toasted sesame seeds
- 2tbsp pickled ginger, to garnish (optional)
- 2tbsp vegetable oil
- 2tsp sesame oil
- 4tbsp reduced-salt soy sauce
- 4tbsp mirin
- Heat 1tbsp of the vegetable oil in a large non-stick frying pan or wok over a medium-high heat. Add the cabbage, pepper and mangetout and cook for 2–3 min until tender. Transfer to a large bowl.
- Put the noodles in a separate bowl and cover with boiling water. Leave for 1 min, stir to loosen the noodles, then drain. Add the noodles to the bowl with the vegetables and stir through the sesame oil.
- In the pan you used for the vegetables, heat the remaining vegetable oil and add the pork mince. Cook for 2 min, breaking up with tongs as it cooks. Add the white parts of the spring onions and the ginger. Cook for a further 8–10 min until the pork is cooked.
- Transfer the noodle mix to the pan or wok, then add the soy sauce and mirin and stir to coat.
- Remove from the heat and stir through the green spring onion parts and the spinach, then sprinkle with the sesame seeds.
- Divide among 4 bowls and serve garnished with pickled ginger, if using.
Nutrition per serving
Read more on how we calculate nutrition.
437 30g 16g 2.8g 6.3g 16g 1.8g 142mg 39g 2.9mg