stir-fried-udon-vegetables

Stir-Fried Udon with Vegetables

Total time: 25 minutes

Serves 3

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

300g - Fresh udon noodles

1 ½ cups - Cabbage, thinly sliced

½ - Carrot, julienned

5 - Shiitake mushrooms, thinly sliced

2 - Deep-fried tofu pouch (Aburaage), cut into thin strips

1 tb - Sesame oil

1 pinch - Salt

2 tb - Water

1 tb - Mirin

1 tb - Soy sauce

1 tb - Bonito flakes

1 - Green onion, sliced

UTENSILS

Pan, Serving bowls, Knife, Chopping board

INSTRUCTIONS

1. In a large pan, heat the sesame oil over medium heat. Add the cabbage, carrot, shiitake mushrooms and tofu pouch. Stir frequently for 3 minutes until they start to soften.

2. Add the salt and water. Cover the pan with a lid and reduce the heat to low. Simmer the vegetables for 5 minutes.

3. Add the udon noodles, mirin and soy sauce to the pan. Cover and cook for 3 minutes.

4. Remove the lid and increase the heat to medium. Stir fry for 3 minutes.

5. Divide the noodles into the serving bowls. Garnish with the bonito flakes and green onion.

6. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = 246g

Energy (kcal)

346.0

Carbs (g)

36.2

Proteins (g)

13.4

Fats (g)

15.5

Fibre (g)

5.0