Stir Fried Udon with Vegetables (vegan)
For 2 (for 4)
Udon Noodles: 1 pack (2 packs)
Spring Onions: 1 bunch (2 bunches)
Baby Corn: 50g (100g)
Mange Tout: 50g (100g)
Pak Choi: 1 pack (2 packs)
Fresh Coriander: 1 bunch (2 bunches)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Chilli Flakes: 1 pod (2 pods)
White Pepper: 1 pod (1 pod)
Shaoxing Wine: 1 pod (2 pods)
Vegetarian Stir Fry Sauce: 1 pod (2 pods)
Soy Sauce: 1 pod (2 pods)
Per serving: Energy (kcal) 338 Fat 3g of which saturates 1g Carbohydrates 68g of which sugars 10g Protein 15g Salt 3.3g
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.
Preparation time:For 2 - 20 minsFor 4 - 25 mins
Cooking time:For 2 - 25 minsFor 4 - 30 mins
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