Miso Pork & Udon Stir-Fry
with Ponzu-Dressed Cucumber
Cooking time
10 minutes
Servings
2/4
Calories
700 /serving
Your busy week is about to get better, just knowing the ultimate noodle fix is 10 minutes away. Thick and stretchy udon are a snap to prepare, spilling over with Japanese accents from miso-flavoured ground pork and tender-crisp bok choy.
We will send you:
- 250g Canadian-raised lean ground pork
- 225g Bok choy tips
- 15ml Minced garlic
- 1 Cucumber
- 20g White miso paste
- 225g Fresh udon noodles
- 30ml Vegetable demi-glace
- 60ml Sweet soy sauce
- 60ml Ponzu lime sauce
Contains: Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
26 g
Saturated Fat
6 g
Sodium
2060 mg
Total Carb
83 g
Sugars
29 g
Protein
36 g
Fibre
4 g
Preparation
Boil the noodles & bok choy
- Bring a medium pot of salted water to a boil.
- Chop the bok choy.
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- In the last 2 min., add the bok choy.
- Drain and toss with a drizzle of oil to prevent sticking.
Cook the pork
- Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high.
- Add the pork*; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
- Add the garlic and cook, stirring often, 30 sec. to 1 min., until fragrant.
Prepare the cucumber
- Meanwhile, halve the cucumber lengthwise; slice crosswise.
- In a small bowl, combine the cucumber, 1 tbsp of the ponzu (double for 4 portions) and S&P.
Combine the noodles
- To the pan, add the miso, demi-glace, soy sauce, remaining ponzu and ¼ cup water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until the sauce has thickened.
- Add the noodles and bok choy.
- Cook, stirring often, 1 to 2 min., until the noodles are combined.
Plate your dish
- Divide the noodles between your bowls.
- Top with the cucumber. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
