One Pot Chilli & Miso Lean Pork Udon Noodles

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish 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 dish

Give everything a stir for 3-4 min, breaking the mince up into rough, large pieces with a wooden spoon as you go

Peel and chop your brown onion[s] into wedges

Slice your red chilli[es] finely

Add the onion wedges to the dish with 1 tsp [1 1/2 tsp] [2 tsp] flour, 1 tsp [1 1/2 tsp] [2 tsp] sugar, most of your sliced red chilli (save the rest for garnish!),gluten free soy sauce, miso, chilli flakes and your ginger & garlic paste

Give everything a good mix up then add 400ml [520ml] [680ml] boiled water

Bring to the boil, then cover with a lid and put the dish in the oven for an initial 20 min

Use this time to clear up, set the table, have a cup of tea or simply chill!

After the initial 20 min, remove the dish from the oven and add your udon noodles and sweet pea pods

Tip: Gently separate the noodles with a fork!

Cover with a lid and return the dish to the oven for 5-7 min further or until the noodles are tender and the pork is cooked through (no pink meat!) – this is your one pot chilli & miso pork udon noodles

Trim, then slice your spring onion[s]