Veggie yaki udon

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Preparation and cooking time

  • Prep:10 mins
  • Cook:15 mins
  • Easy
  • Serves 2

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

Nutrient Unit
kcal 366
fat 9g
saturates 1g
carbs 51g
sugars 12g
fibre 11g
protein 15g
salt 1.4g
Superhealthy Singapore noodles


  • 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
Crunchy prawn & noodle salad


  • STEP 1

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.

  • STEP 2
Lemon chicken stir-fry

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.

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