Veggie yaki udon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1½ tbsp sesame oil
- 1 red onioncut into thin wedges
- 160g mangetout
- 70g baby cornhalved
- 2 baby pak choiquartered
- 3 spring onionssliced
- 1 large garlic clovecrushed
- ½ tbsp mild curry powderor use 1 tsp garam masala
- 4 tsp low-salt soy sauce
- 300g ready-to-cook udon noodles
- 1 tbsp pickled sushi gingerchopped, plus 2 tbsp of the brine, optional
Nutrition: Per serving
- kcal366low
- fat9glow
- saturates1g
- carbs51g
- sugars12g
- fibre11ghigh
- protein15g
- salt1.4g
Method
step 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.
step 2
Add the udon noodles along with the ginger (if using) and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.
