Veggie Yaki Udon
, 15 min
Stir-fried udon noodles with vegetables, garlic, and curry spice in a wok.
| prepHave all ingredients prepped and ready to add. | ||||
| 22 ml sesame oil | Heat oil, fry onion 5 min | Add mangetout, corn, pak choi, spring onions; cook 5 min | Add garlic, curry powder, soy sauce; cook 1 min | Add udon, ginger & brine; stir in hot water until heated through |
| 1 red onion, cut into thin wedges | ||||
| 160 g mangetout | ||||
| 70 g baby corn, halved | ||||
| 2 baby pak choi, quartered | ||||
| 3 spring onions, sliced | ||||
| 1 large garlic clove, crushed | ||||
| 3 g mild curry powder (or 1 tsp garam masala) | ||||
| 20 ml low-salt soy sauce | ||||
| 300 g ready-to-cook udon noodles | ||||
| 15 g pickled sushi ginger, chopped, plus 30 ml of the brine (optional) | ||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.