Veggie yaki udon

Veggie yaki udon. Crushed, Red onion, cut into thin wedges, Baby pak choi Quartered.

Esther Clark

10 + 15 min · 2

Ingredients

• 4 g Crushed
• 120 g Red onion, cut into thin wedges
• 100 g Baby pak choi Quartered
• 160 g or mangetout
• 70 g Fresh baby corn, trimmed
• 300 g Udon noodles
• 5 g Mild curry powder
• 10 g Sesame oil
• 5 g Pickled sushi ginger, chopped; reserve a little brine
• 15 g Soy sauce
• 60 g 3 spring onions, sliced; estimated edible weight

Preparation

1. Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 minutes. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 minutes more.
2. Add the garlic, curry powder and soy sauce and cook for another minute, stirring.
3. Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tablespoon hot water until the noodles are heated through.
4. Divide between bowls and serve.