Our flavorful Japanese-inspired yaki udon packs in veggies. It's healthful, low in fat and calories, and takes 25 minutes to cook.
– 1½ tbsp sesame oil– 1 red onion, cut into thin wedge– 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, or use 1 tsp garam masala– 4 tsp low-salt soy sauce– 300g ready-to-cook udon noodles– 1 tbsp pickled sushi ginger, chopped, plus 2 tbsp of the brine, optional
INGREDIENTS
Warm the oil in a pan or wok that doesn't stick over high heat. Put in the onion and cook for 5 minutes.
INSTRUCTIONS
STEP 1
Add the corn, pak choi, spring onions, and mangetout. Stir them in and cook for 5 more minutes.
STEP 2
Plus the curry powder and soy sauce. Cook for one more minute after adding them. Add the udon noodles, ginger (if using), and the sauce that you saved.
STEP 3
Stir in two to three tablespoons of hot water until the noodles are warm all the way through. Put some in each bowl and serve.