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
More from this collection
Kale & Chickpea Moilee (vegan)
Delicate yet assertive vegetables in a coconut and curry leaf sauce. A vegan twist on the classic fish dish.
Tandoori Paneer Sizzler (veggie)
Grilled paneer and sweet peppers in a mouth-watering tandoori marinade, with a cooling yoghurt and herb dip.
Sri Lankan Okra Curry (vegan)
Fragrant, rich and hearty coconut sauce, with lush, fresh okra and zingy lime sending you to curry paradise.
Doodhi Channa (vegan)
A pastel-green, squash-like Indian vegetable, simmered in fresh aromatic curry. Hearty, soothing, nutritious.
Dal Makhani with Roti Breads
Lentils times dairy equals creaminess squared. Enticing, nutty urid dal united in a smooth, smoky sauce.
Grilled Teriyaki Pork Skewers
Sticky soy glaze on perfect pork. A thrill to grill, with clean, crisp pak choi and spiced sweet potato mash.
Persian Aubergine (vegan)
'Adasi' lentil stew and turmeric rice make a warm, toasty cushion for zingy sumac aubergine steaks to rest on.