Vegetable Yaki Udon with Mushrooms and Peppers
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Ingredients
- 200 g chestnut mushrooms, sliced
- 1 red pepper, sliced
- 200 g white cabbage, finely shredded
- 500 g udon noodles
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 318 kcal
- Protein
- 10.1 g
- Carbohydrate
- 47.6 g
- of which sugars
- 8.8 g
- Fat
- 8.9 g
- of which saturates
- 0.9 g
- Fibre
- 4.4 g
- Salt
- 2.90 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
Heat the vegetable oil in a wok or large frying pan over a high heat and stir-fry the mushrooms and pepper for 3-4 minutes.
- 3
Add the cabbage and stir-fry for 2-3 minutes until just softened.
- 4
Add the drained udon noodles, soy sauce and mirin and toss for 2-3 minutes until hot and well coated.
- 5
Scatter with the toasted sesame seeds and serve straight away.
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