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Veggie yaki udon

Veggie yaki udon in a wok

Veggie yaki udon

Name: Veggie yaki udon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1½ tbsp sesame oil; 1 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 or use 1 tsp garam masala; 4 tsp low-salt soy sauce; 300g ready-to-cook udon noodles; 1 tbsp pickled sushi ginger chopped, plus 2 tbsp of the brine, optional

Esther Clark

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.149 ratingsRate

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Pack in the veg with our flavour-packed Japanese-inspired yaki udon. It's healthy, takes just 25 minutes to make, and is low in fat and calories

Dairy-free

Egg-free

Healthy

Low calorie

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1½ tbsp sesame oil
1 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

or use 1 tsp garam masala
4 tsp low-salt soy sauce
300g ready-to-cook udon noodles
1 tbsp pickled sushi ginger

chopped, plus 2 tbsp of the brine, optional

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Nutrition: Per serving

kcal366

low
fat9g

low
saturates1g
carbs51g
sugars12g
fibre11g

high
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.

Recipe from Good Food magazine, March 2020

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A star rating of 4.2 out of 5.149 ratings

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