15 MINUTE SPICY UDON STIR FRY
You can be enjoying this Spicy Udon Stir Fry in just 15 minutes! Endlessly customizable. Add any vegetables or protein you like. Proving that delicious doesn't need to be time consuming!
Provided by Jennifer
Categories Main Course
Time 15m
Number Of Ingredients 16
Steps:
- Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
- In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.
- If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
- Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.
Nutrition Facts : Calories 480 kcal, Carbohydrate 80 g, Protein 18 g, Fat 11 g, SaturatedFat 5 g, Sodium 2729 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving
15-MINUTE NOODLE SUPPER
A tasty and easy noodle dish with flaked smoked mackerel and soy sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Boil a kettle of water and tip the noodles into a large heatproof bowl. Cover them with boiling water and leave for 5 mins. Meanwhile, mix the soy sauce with the garlic, ginger and 3 tbsp of water to make a dressing. Drain the noodles, rinse under the cold tap, then drain them again. Tip into a bowl and toss in the cucumber, spring onions, half the coriander and half the dressing. Top each portion of noodles with mackerel, drizzle the remaining dressing over and sprinkle with the rest of the coriander. Serve.
Nutrition Facts : Calories 663 calories, Fat 39 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 4 milligram of sodium
SPEEDY NOODLE SOUP
Don't let a lack of time ruin your evening meal, this speedy supper is easy to whip up at the last minute
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Bring the stock to the boil in a saucepan, stir in a squeeze chilli paste and soy sauce, then drop in 1 sheet straight-to-wok noodles.
- Simmer for a few mins until all the noodles have separated.
- Add a handful stir-fry veg, reserving any leafy bits until later.
- Simmer for 1 min until the veg is just tender. Stir in the leafy veg, then simmer for 1 min more.
- Serve in a deep bowl, scattered with crushed peanuts.
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