The World Food Recipe Box
Allergens in bold
Udon Noodles (gluten)
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Red Chilli Flakes
Shaoxing Wine Vinegar
Vegetarian Stir Fry Sauce (gluten, soya)
Per serving: Energy (kcal) 410 Fat 2g of which saturates 0g Carbohydrates 63g of which sugars 6g Protein 38g Salt 2.75g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
In Japan they’re known as udon, while in China they’re ‘cu mian’, or ‘thick noodles’, and are especially popular in the area around Shanghai. By either name, this flour and water-based pasta is a real marvel. Slurpable and bouncy, udon are a joy to wrestle with as they wriggle around your chopsticks, whether seasoned by a soup broth, salad dressing or stir-fry sauce. For this recipe, we were inspired by the glossy soy sauce fries served up by Shanghai street food vendors, who deftly sear the super-heated flavours onto the mischievous noodles.
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