Squid and Spring Onion Udon Stir-Fry
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Ingredients
- 400 g cleaned squid rings
- 6 spring onions
- 500 g udon noodles
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 378 kcal
- Protein
- 23.8 g
- Carbohydrate
- 45.3 g
- of which sugars
- 4.4 g
- Fat
- 10.1 g
- of which saturates
- 1.3 g
- Fibre
- 2.8 g
- Salt
- 3.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the udon noodles according to the pack, then drain and set aside.
- 2
Cut the spring onions into short lengths. Heat the vegetable oil in a wok or large frying pan over a high heat and stir-fry the spring onions for 1 minute.
- 3
Add the squid and stir-fry for 90 seconds to 2 minutes only, until just firm and opaque; overcooking will make it tough.
- 4
Add the drained udon noodles, soy sauce and mirin and toss for 1-2 minutes until hot and well coated.
- 5
Scatter with the toasted sesame seeds and serve straight away.
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