Veggie yaki udon

fibre healthy low calorie low fat udon noodles vitamin c yaki udon

Ingredients

1½ tbsp sesame oil

1 red onion , cut into thin wedges

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

4 tsp low-salt soy sauce

300g ready-to-cook udon noodles

1 tbsp pickled sushi ginger , chopped, plus 2 tbsp of the brine

Method

Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.

Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.