Veggie Yaki Udon Food

VEGGIE YAKI UDON

Veggie yaki udon image

Pack in the veg with our flavour-packed Japanese-inspired yaki udon. It takes just 25 minutes to make and is healthy and low in fat and calories to boot

Provided by Esther Clark

Time 25m

Number Of Ingredients 11

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
4 tsp low-salt soy sauce
300g ready-to-cook udon noodles
1 tbsp pickled sushi ginger , chopped, plus 2 tbsp of the brine

Steps:

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.
Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.

Nutrition Facts : Calories 366 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium

YAKI UDON

Yaki udon image

These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper

Provided by Jennifer Joyce

Categories Dinner, Lunch, Main course, Supper

Time 15m

Number Of Ingredients 10

Ingredients

250g dried udon noodles (400g frozen or fresh)
2 tbsp sesame oil
1 onion, thickly sliced
¼ head white cabbage, roughly sliced
10 shiitake mushrooms
4 spring onions, finely sliced
4 tbsp mirin
2 tbsp soy sauce
1 tbsp caster sugar
1 tbsp Worcestershire sauce (or vegetarian alternative)

Steps:

Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce - otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.

Nutrition Facts : Calories 486 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 35 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 3.3 milligram of sodium

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