Stir Fried Udon with Vegetables


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)

Nutritional Information:

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.

Recipe Description:

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