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Veggie yaki udon in a wok

Veggie yaki udon

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal366
low infat9g
saturates1g
carbs51g
sugars12g
fibre11g
protein15g
salt1.4g
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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
  • 4 tsp low-salt soy sauce
  • 300g ready-to-cook udon noodles
  • 1 tbsp pickled sushi ginger , chopped, plus 2 tbsp of the brine

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

Goes well with

Recipe from Good Food magazine, March 2020

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A star rating of 4 out of 5.82 ratings
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