Pack in the veg with our flavour-packed Japanese-inspired yaki udon. It's healthy, takes just 25 minutes to make, and is low in fat and calories
Ingredients
- 1½ tbsp sesame oil
- 1 red onion, cut into thin wedges
- 160g mangetout
- 70g baby corn, halved
- 2 baby pak choi, quartered
- 3 spring onions, sliced
- 1 large garlic clove, crushed
- ½ tbsp mild curry powder, or use 1 tsp garam masala
- 4 tsp low-salt soy sauce
- 300g ready-to-cook udon noodles
- 1 tbsp pickled sushi ginger, chopped, plus 2 tbsp of the brine, optional
Method
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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.
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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.