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Veggie yaki udon recipe

Veggie yaki udon recipe

A delicious and healthy Veggie yaki udon recipe packed with vegetables and coated in a sticky sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 514 kcal

Equipment

  • Wok
  • mixing bowl

Ingredients
  

Main Ingredients

  • 2 tablespoon cornflour
  • 2 tablespoon reduced-salt dark soy sauce
  • 1 tablespoon mirin, rice vinegar or lime juice
  • 1 tablespoon clear honey
  • ½ tablespoon sriracha plus extra (optional)
  • 2 tablespoon vegetable oil
  • 150 g chestnut or shiitake mushrooms quartered
  • 1 tablespoon sesame oil
  • 4 cloves garlic thinly sliced
  • 570 g large vegetable stir-fry
  • 600 g straight-to-wok udon noodles 2 x 300g packs
  • 1 leek thinly sliced
  • 1 tablespoon sesame seeds toasted
  • 2 spring onions trimmed and thinly sliced

Pickled Ginger Ingredients

  • 20 g ginger peeled and finely sliced
  • ¼ teaspoon fine salt
  • 10 g caster sugar
  • 60 ml rice wine vinegar

Instructions
 

Pickled Ginger Preparation

  • Pack the ginger into a bowl; sprinkle over the salt. Stir together the sugar and rice vinegar, pour over the ginger and set aside.

Main Cooking Instructions

  • Put the cornflour in a bowl and gradually whisk in the soy sauce. Whisk in the mirin, honey and sriracha, then set aside.
  • Heat the vegetable oil in a wok or large frying pan over a high heat and fry the mushrooms for 3-4 mins, stirring often, until golden. Transfer to a bowl and set aside.
  • Add the sesame oil, garlic and stir-fry vegetable mix to the wok and cook for 2-3 mins until softened.
  • Cook the noodles according to pack instructions. Add the leek to the wok, stir-fry for 1-2 mins until softened.
  • Add the cooked noodles, mushrooms and sauce and mix well to coat, cooking for a further 1-2 mins or until the sauce is reduced and sticky, coating the noodles and vegetables.
  • Divide among bowls and scatter with the sesame seeds, spring onions and pickled ginger. Drizzle with extra sriracha, if you like.

Notes

This dish is perfect for a speedy, healthy weeknight dinner.

Nutrition

Serving: 1servingCalories: 514kcalCarbohydrates: 74.8gProtein: 10.3gFat: 17gSaturated Fat: 2gSodium: 1.7mgFiber: 7.5gSugar: 17g
Keyword dairy free, Healthy, noodles, quick dinner, vegetarian, Veggie yaki udon recipe
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