Ingredients:

Allergens in bold

Udon Noodles (gluten)

Spring Onion

Baby Corn

Pak Choi

Mangetout

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Red Chilli Flakes

Shaoxing Wine Vinegar

White Pepper

Soy Sauce (gluten, soya)

Vegetarian Stir Fry Sauce (gluten, soya)

Coriander

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