Hope you are to ready to try Veggie Yaki Udon:p

Prep time: 10 mins

Cooking: 15 mins

Serves 2

INGREDIENTS

• 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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