Mushroom Udon Noodle Stir-Fry
with Asian Greens & Crispy Shallots
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Tree nuts
- Sesame
Load your bowl with tender udon noodles plus a medley of colourful veggies. With our Asian stir-fry sauce to bring the whole meal together, this feast will have you throwing away the takeaway menu! *This recipe is under 650kcal per serving.*
Ingredients
Portobello Mushrooms
1 packet
Crispy Shallots
1 packet
Plant-Based Asian Stir-Fry Sauce
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Tree nuts, Sesame)
1 packet
Udon Noodles
(Contains: Gluten, Wheat; )
1 packet
Ginger Paste
1
Carrot
2
Garlic
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat; )
1 sachet
Chilli Flakes
Nutrition Values
Cooking Steps
• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. • Thinly slice portabello mushrooms. • In a small bowl, combine the sesame oil, Asian stir-fry sauce, ginger paste, the soy sauce and a splash of water. Set aside.
• Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 3-4 minutes. • Add sweet soy seasoning and cook until fragrant, 1-2 minutes. • Add carrot and cook until tender, 4-5 minutes. • Add garlic and Asian greens and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add stir-fry sauce mixture and cooked noodles. Stir to combine, 1 minute.
• Divide mushroom and veggie udon noodle stir-fry between bowls. • Add a pinch of chilli flakes (if using). • Garnish with crushed peanuts to serve. Enjoy!
