Veggie yaki udon
Prep
10 mins
Cook
15 mins
Servings
2
Difficulty
Medium
This veggie yaki udon is my go to weeknight dinner when I want something delicious without spending ages in the kitchen. The whole thing comes together in just 25 minutes, and most of that is just chopping vegetables. I love it because it's packed with colorful veg like mangetout and pak choi, which are full of vitamins and fiber to keep you feeling satisfied. The ready to cook udon noodles make this so easy and budget friendly, and that little touch of pickled sushi ginger adds a bright, zingy kick that makes the whole dish feel special. Trust me, once you try this, you'll be making it all the time.
Ella x
Ingredients
- 1 tbspsesame oil
- 11 red onion cut into thin wedges
- 160 gmangetout
- 70 gbaby corn halved
- 12 baby pak choi quartered
- 13 spring onions sliced
- 1 largegarlic clove crushed
- ½ tbspmild curry powder or use 1 tsp garam masala
- 4 tsplow-salt soy sauce
- 300 gready-to-cook udon noodles
- 1 tbsppickled sushi ginger chopped(plus 2 tbsp of the brine, optional)
Detail level
Instructions
- 1
Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.
- 2
Add the udon noodles along with the ginger (if using) and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.
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