Best Veggie Yaki Udon Recipes
VEGGIE YAKI UDON
Pack in the veg with our flavour-packed Japanese-inspired yaki udon. It takes just 25 minutes to make and is healthy and low in fat and calories to boot
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 366 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium
CHICKEN YAKI UDON
This delicious stir-fry is similar to yakisoba, but is made with thick, white udon noodles and tossed with a much simpler sauce. Often used in soups, udon noodles are also delicious fried--the texture is just awesome because they are chewy. Try to find frozen or fresh udon noodles. Dried udon noodles will work, too, but you'll lose some of the signature texture.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.
- Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and saute until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.
- Pour soy sauce over vegetables and chicken; saute 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 6 g, Fiber 3.4 g, Protein 19 g, SaturatedFat 0.9 g, Sodium 792.1 mg, Sugar 3.7 g
YAKI UDON
These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
- Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce - otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.
Nutrition Facts : Calories 486 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 35 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 3.3 milligram of sodium
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