Skip to main content
Coles

  • Dairy free
  • Lactose free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Aromatic and comforting, this pork curry udon is on the table faster than takeaway. It’s lighter on your hip pocket, too. 

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, + 5 mins standing time
Curried pork udon

Ingredients

  • 3 spring onions, trimmed
  • 8 cups (2L) salt-reduced chicken stock
  • 5cm-piece ginger, peeled, finely grated
  • 1 tsp sesame seeds
  • 1 tsp peanut oil
  • 500g Coles Australian Pork Mince
  • 3 tsp curry powder
  • 4 Coles Australian Free Range Eggs
  • 2 x 200g pkts Coles Asia Ready To Eat Udon Noodles
  • 1 bunch buk choy, leaves separated
  • Sesame oil, to serve

Nutritional information

Per serve: Energy: 1982kJ/474 Cals (23%), Protein: 39g (78%), Fat: 21g (30%), Sat Fat: 8g (33%), Sodium: 1542mg (77%), Carb: 31g (10%), Sugar: 3g (3%), Dietary Fibre: 4g (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cut 1 spring onion in half lengthways. Place in a large saucepan with the stock and half the ginger. Bring to the boil over high heat. Reduce heat to very low and simmer for 20 mins or until aromatic. Remove the spring onion and discard.

  2. Step 2

    Meanwhile, thinly slice 1 of the remaining spring onions. Cut remaining spring onion into matchsticks. Heat a frying pan over medium-low heat. Add the sesame seeds and cook, stirring, for 1-2 mins or until toasted. Transfer to a plate. Add peanut oil or olive oil to the pan and increase heat to medium. Add sliced spring onion and remaining ginger and cook, stirring, for 1 min or until soft.

  3. Step 3

    Add the mince and cook, stirring with a wooden spoon to break up the lumps, for 5 mins or until mince changes colour. Add the curry powder and cook, stirring, for 1 min or until aromatic.

  4. Step 4

    While the mince is cooking, cook the eggs in a medium saucepan of boiling water for 6 mins for soft-boiled. Use a slotted spoon to transfer eggs to a bowl of iced water. Set aside for 5 mins to cool. Peel the eggs and cut in half. Add the noodles to the boiling water in the pan and cook following packet directions, adding the buk choy for the last 1 min of cooking.

  5. Step 5

    Divide the pork, noodles and buk choy among serving bowls. Ladle over the broth and top with the egg. Sprinkle with sesame seeds and drizzle with sesame oil. Top with spring onion matchsticks to serve.

Recipe tip

COOK. STORE. SAVE.
Spring onions contain more moisture than white or brown onions, so they’re best stored in a sealable bag in the coldest part of your fridge to maintain freshness.

 

Curried pork udon

Curried pork udon
  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, + 5 mins standing time
Ingredients
  • 3 spring onions, trimmed
  • 8 cups (2L) salt-reduced chicken stock
  • 5cm-piece ginger, peeled, finely grated
  • 1 tsp sesame seeds
  • 1 tsp peanut oil
  • 500g Coles Australian Pork Mince
  • 3 tsp curry powder
  • 4 Coles Australian Free Range Eggs
  • 2 x 200g pkts Coles Asia Ready To Eat Udon Noodles
  • 1 bunch buk choy, leaves separated
  • Sesame oil, to serve
    Description

    Aromatic and comforting, this pork curry udon is on the table faster than takeaway. It’s lighter on your hip pocket, too. 

    Method
    1. Step 1

      Cut 1 spring onion in half lengthways. Place in a large saucepan with the stock and half the ginger. Bring to the boil over high heat. Reduce heat to very low and simmer for 20 mins or until aromatic. Remove the spring onion and discard.

    2. Step 2

      Meanwhile, thinly slice 1 of the remaining spring onions. Cut remaining spring onion into matchsticks. Heat a frying pan over medium-low heat. Add the sesame seeds and cook, stirring, for 1-2 mins or until toasted. Transfer to a plate. Add peanut oil or olive oil to the pan and increase heat to medium. Add sliced spring onion and remaining ginger and cook, stirring, for 1 min or until soft.

    3. Step 3

      Add the mince and cook, stirring with a wooden spoon to break up the lumps, for 5 mins or until mince changes colour. Add the curry powder and cook, stirring, for 1 min or until aromatic.

    4. Step 4

      While the mince is cooking, cook the eggs in a medium saucepan of boiling water for 6 mins for soft-boiled. Use a slotted spoon to transfer eggs to a bowl of iced water. Set aside for 5 mins to cool. Peel the eggs and cut in half. Add the noodles to the boiling water in the pan and cook following packet directions, adding the buk choy for the last 1 min of cooking.

    5. Step 5

      Divide the pork, noodles and buk choy among serving bowls. Ladle over the broth and top with the egg. Sprinkle with sesame seeds and drizzle with sesame oil. Top with spring onion matchsticks to serve.