Each mouthful is an explosion of flavours and textures of delicious Korean style lamb mince sauce, slippery udon noodles, kale and savoy cabbage.
20 Minutes. A delicious hug in a bowl.
300g Premium Australian lamb mince
4 stems Kale
1/4 Savoy cabbage
2 portions Udon noodles
1 tablespoon Korean chilli bean paste (Gochujang)
1 tablespoon Soy sauce
1 tablespoon Rice wine vinegar
1/2 tablespoon Maple syrup
1 Brown onion
Prepare veg & sauce
Bring a pot of water to boil. Peel and thinly slice the onion. Remove stem of kale and finely chop the leaves. Discard the stem. Very finely slice the cabbage. Combine Korean chilli paste, soy sauce, rice wine vinegar and maple syrup in a bowl.
Cook noodles according to packet instructions then drain and set aside.
Cook veg & lamb
Bring a fry pan to medium to high heat with a drizzle of olive oil. Stir-fry the onion for 2 minutes. Add the mince and brown all over, breaking up lumps as it cooks for 3 – 4 minutes. Add the cabbage, kale and season with salt. Stir-fry until the leaves have wilted. Add the sauce and stir well to combine. Simmer for 2 minutes then add the noodles and combine well. Remove from heat.
Portion into bowls and pour over any remaining juices from the pan. Serve hot!
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