Hope you are to ready to try Veggie Yaki Udon:p
Prep time: 10 mins
Cooking: 15 mins
- 1½ tbsp sesame oil
- one red onion , cut into thin wedges
- 160g mangetout
- 70g baby corn , halved
- 2 baby pak choi , quartered
- 3 spring onions , sliced
- 1 large garlic clove , crushed
- ½ tbsp mild curry powder
- 4 tsp low-salt soy sauce
- 300g ready-to-cook udon noodles
- 1 tbsp pickled sushi ginger , chopped, plus 2 tbsp of the brine
NUTRITIONAL VALUES PER SERVING
- Calories: 366 kcal
- Fat: 9 g
- Carbs: 51 g
- Protein: 15 g
DIRECTIONS FOR MAKING YAKI UDON VEGGIE
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.
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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