Ssamjang Pork, Mushroom & Udon Noodle Stir-Fry
with Veggies & Crispy Shallots- Eggs
- Wheat
- Gluten
- Sesame
- Soy
This bowl is oodles of fun with noodles for all. The best part, that’s really going to set a smile on your face, is the saucy ssamjang pork and veggies. To finish it off, we may not have glitter but crispy shallots are just as great and they taste amazing.
Ingredients
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten; )
1 packet
Crispy Shallots
1
Red Onion
1 packet
Broccoli Florets
1
Capsicum
1 packet
Button Mushrooms
250 g
Pork Mince
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 packet
Ginger Paste
packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Boil the kettle. Thinly slice carrot into half-moons. Thinly slice onion. Halve any thicker stalks of broccoli florets lengthways. Thinly slice button mushrooms. • In a small bowl, combine ssamjang paste, teriyaki sauce, the soy sauce and a splash of water.
Little cooks: Kids can help combine the ingredients for the sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli florets, carrot, mushrooms and onion, tossing, until tender, 7-8 minutes. Transfer to a bowl. • Meanwhile, half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add sweet soy seasoning and cook until fragrant, 1 minute. • Remove pan from heat, then add teriyaki sauce mixture, cooked veggies and egg noodles, stirring to combine.
TIP: Add a splash of water if the sauce looks too thick.
• Divide ssamjang pork, mushroom and udon noodle stir-fry between bowls. • Top with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the shallots!
