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Veggie yaki udon recipe

Veggie yaki udon recipe

4 ratings

Created by The Tesco Recipes team

This Yaki udon noodle dish is jam-packed with veggies, coated in a sticky sauce and topped with a quick pickled ginger for extra flavour. Perfect for a speedy and healthy weeknight dinner! See method

Ingredients

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

For the pickled ginger

  • 20g ginger, peeled and finely sliced
  • ¼ tsp fine salt
  • 10g caster sugar
  • 60ml rice wine vinegar
2 of your 5-a-day and low in saturated fat

Each serving contains

  • Energy

    2155kj
    514kcal     26%

  • Fat

    17g 25%

  • Saturates

    2g 9%

  • Sugars

    17g 18%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 74.8g Protein 10.3g Fibre 7.5g

Method

  1. Make the pickled ginger. Pack the ginger into a bowl; sprinkle over the salt. Stir together the sugar and rice vinegar, pour over the ginger and set aside.
  2. Meanwhile, put the cornflour in a bowl and gradually whisk in the soy sauce. Whisk in the mirin, honey and sriracha, then set aside.
  3. 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.
  4. Cook the noodles 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.

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