Portobello Pork Udon with Sesame-Scallion Topping
an Asian-inspired twist on bolognese, in a spicy tomato sauce
Udonnoedels zijn Japan's dikste noedels. Ze worden op veel verschillende manieren gegeten: in heldere bouillon, kruidige curry of in de zomer koud met een dipsausje.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Portobello mushroom
1 teaspoon
Fresh ginger
1 piece
Garlic
½ bunch
Scallions
100 g
Farmer's mincemeat
(May be present Soy, Wheat, Egg, Mustard, Celery)
¼ piece
Red chili pepper
1 piece
Tomato
¼
Tomato paste
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
100 g
Fresh udon noodles
(Contains Wheat)
½ sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
Not included in your delivery
½ tablespoon
White wine vinegar
½ tablespoon
Sunflower oil
75 milliliters
Water for the sauce
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Halve the portobello and thinly slice it. Grate the ginger and crush or mince the garlic. Chop the scallions into thin rings and set aside some of the scallion greens to use later as garnish.
Heat 1/2 tbsp sunflower oil per person in a large sauté pan with a lid over medium-high heat. Fry the minced meat for 3 - 4 minutes. Add the ginger, garlic and scalions and continue cooking for 1 - 2 minutes, then add the portobello and stir fry for 3 - 4 minutes.
In the meantime, deseed and finely chop the red chili pepper. Dice the tomato.
Add the tomato paste, the chili pepper and the diced tomato. Fry for 1 - 2 minutes or until the tomato paste darkens. Deglaze the pan with (per person) 1/2 tbsp white wine vinegar and 75ml water, then add the soy sauce and the East Asian-style sauce (see Tip). Cover the pan and allow the sauce to reduce for 6 - 8 minutes.
Add the noodles to the pan and allow to cook in the sauce for 3 - 4 minutes or until done. Deglaze with the white wine vinegar and water.
Serve the noodles on deep plates. Garnish with the scallion greens and the sesame seeds.