Super quick, super easy and super healthy. This noodle dish has Japanese origins but also hits the spot if you are craving a weekend Chinese. Mix it up by adding your choice of protein, whether its chicken, prawns or tofu. You can also change up the type of noodles you use if you can't get hold of udon noodles.
Preparation Time: 25 minutes
Serves: 2
Ingredients
1 tbsp sesame oil
1 red onion, finely sliced
150 g mangetout
75 g baby corn
2 pak choi, sliced
3 large spring onions
1 clove of garlic, crushed
1/2 tbsp mild curry powder
4 tsp soy sauce
300 g udon noodles (ready to cook)
Method
1. Heat the sesame oil in a large wok, or deep frying pan, over a high heat.
2. Add the sliced onions and cook for 3-4 minutes or until the onions are soft and golden. Next add the mange tout, corn, pak choi and spring onions and continue to cook for a further 5 minutes.
3. Add the garlic, curry powder and soy sauce and give everything a good stir.
4. Add the noodles to the wok, along with a few tablespoons of hot water. Combine everything and continue to cook until the noodles are cooked through.
5. Serve the noodles in a large bowl and top with sliced chillies, spring onions, crushed peanuts and slices of lime.
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