Marmite & Peanut Butter Lean Pork Udon

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add your mince (remove the paper if required!) to the pan and cook for 4-5 min, breaking it up with a wooden spoon as you go, until starting to brown and crisp

Meanwhile, add half your Marmite (you'll use the rest later!) to a bowl with your red chilli relish, peanut butter and gluten free soy sauce and mix until combined – this is your Marmite satay sauce

Wash your spinach, then pat dry with kitchen paper

Once the mince has started to brown, add your ginger & garlic paste and remaining Marmite to the pan and cook for 1 min further or until caramelised

Once the mince has caramelised, add your udon noodles and spinach to the pan with 1 tbsp [1 1/2 tbsp] [2 tbsp] water and cook, covered, for 2 min until the spinach has started to wilt and the mince is cooked through (no pink meat!)

Tip: Gently separate the noodles with a fork!

Meanwhile, trim, then slice your spring onion[s] finely

Chop your roasted peanuts roughly

Once the spinach has wilted, add the Marmite satay sauce to the pan and give everything a good mix up until the noodles are coated – this is your Marmite & peanut butter mince udon