Veggie yaki udon

Nutrition and extra info

  • Healthy
  • Vegetarian

    • Nutrition: Per serving

  • kcal366
  • fat9g
  • saturates1g
  • carbs51g
  • sugars12g
  • fibre11g
  • protein15g
  • salt1.4g
  • Ingredients
  • Method

    • Ingredients

  • 1½ tbsp sesame oil
  • 1 red onion, cut into thin wedges
  • 160g mangetout

    Mangetout

    monj-too

    The French name tells you everything; it means ‘eat it all’. Mangetout properly…

  • 70g baby corn, halved
  • 2 baby pak choi, quartered

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including…

  • 3 spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 large garlic clove, crushed
  • ½ tbsp mild curry powder
  • 4 tsp low-salt soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 300g ready-to-cook udon noodles
  • 1 tbsp pickled sushi ginger, chopped, plus 2 tbsp of the brine

    • Method

    1. Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.

    2. Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.

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