VEGAN UDON RECIPES
VEGGIE YAKI UDON RECIPE | BBC GOOD FOOD
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
Categories Dinner, Supper
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 11
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, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 11 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.4 milligram of sodium
YAKI UDON RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
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
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 10
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, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 73 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 10 grams fiber, ProteinContent 12 grams protein, SodiumContent 3.3 milligram of sodium
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