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
Soy Sauce (gluten, soya)
Vegetarian Stir Fry Sauce (gluten, soya)
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.
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