Mushroom & Veggie Udon Noodles
with Baby Broccoli, Sesame Seeds & Crispy Shallots
- Sesame
- Gluten
- Soy
- Gluten(Wheat)
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Traces of Tree Nuts
- Sesame
Load your bowl with tender udon noodles plus a medley of colourful veggies. With our plant-based stir-fry sauce to bring the whole meal together, this feast will have you throwing away the takeaway menu! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2 clove
garlic
1
carrot
1 packet
portabello mushrooms
1 bunch
spring onion
1 bag
baby broccoli
1 packet
ginger paste
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1 packet
udon noodles
(Contains: Gluten(Wheat); )
1 sachet
Zesty Chilli Salt
1 pinch
chilli flakes
1 packet
Crispy Shallots
1 stalk
celery
1 packet
Plant-Based Asian Stir-Fry Sauce
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Tree Nuts, Sesame)
Not included in your delivery
olive oil
1 tbs
sesame oil
(Contains: Sesame; )
1 tbs
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Thinly slice celery. Thinly slice portabello mushrooms and spring onion. Trim baby broccoli and cut into thirds. • In a small bowl, combine the sesame oil, Asian stir-fry sauce, ginger paste, soy sauce and a splash of water. Set aside.
• Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Meanwhile, 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.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 3-4 minutes. • Add carrot, celery and baby broccoli and cook until tender, 4-5 minutes. • Add garlic, spring onion and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add stir-fry sauce mixture, zesty chilli salt and cooked noodles. Stir to combine, 1 minute.
• Divide mushroom and veggie udon noodles between bowls. • Sprinkle over toasted sesame seeds and a pinch of chilli flakes (if using). • Garnish with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, with some finding the ginger and soy flavours quite strong.
- Ease of prep: Quick and easy to make, with minimal clean-up required.
- Suggestions: Consider adding tofu, chicken, or beef for extra protein; some found more noodles would improve the dish.
- Portions: Several reviewers mentioned the portion size was too small, especially for the noodles.
- Texture: The combination of soft noodles and crispy shallots provided a nice contrast in textures.
