Vegetarian Stir-Fry with Udon Noodles
Vegetarian Stir-Fry with Udon Noodles
This dish is a fast, colourful pan of summer vegetables tossed through soft udon noodles in a sweet, salty chilli sauce. Everything is julienned so it cooks in minutes, which makes this the sort of dinner that lands on the table before anyone has had time to ask what’s for dinner.
Servings
4
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- 1 packet udon noodles
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 3 garlic cloves, crushed
- 3cm piece ginger, grated
- 1 carrot, peeled & julienned
- 1 zucchini, julienned
- 1 red capsicum, julienned
- 1 yellow capsicum, julienned
- 1 green capsicum, julienned
- 2 corn cobs, cut into small ribs
- 250g cauliflower florets, thinly sliced
- 100g snow peas
- Sesame seeds & fresh coriander leaves, to serve
- Sauce:
- 1 green chilli, finely diced
- 1 tbsp honey
- 1 tbsp gluten-free tamar
- 2 tsp cornflour
- 1 tbsp cold water
- Salt & pepper
Method
- Combine the sauce ingredients in a small bowl. Whisk until smooth and set aside.
- Bring a medium saucepan of water to a simmer. Add the noodles and cook for 8 mins, or according to the packet instructions. Drain and set aside.
- While the noodles are cooking, heat a large heavy-based wok over medium-high heat. Drizzle in the olive oil, then add the onion, garlic and ginger once hot. Stir-fry for 1 min.
- Add the remaining vegetables, leaving the snow peas until last, and toss for 8 mins, or until just tender.
- Pour in the sauce and toss well to coat. Cook for a further 1 min.
- To serve, divide the noodles and stir-fried vegetables between bowls.
- Garnish with sesame seeds and fresh coriander leaves, then serve hot.
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