Mushroom Udon Noodle Stir-Fry

Name: Mushroom Udon Noodle Stir-Fry with Asian Greens & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: Portobello Mushrooms; 1 packet Crispy Shallots; 1 packet Plant-Based Asian Stir-Fry Sauce; 1 packet Udon Noodles; 1 packet Ginger Paste; 1 Carrot; 2 Garlic; 1 Asian Greens; 1 packet Sweet Soy Seasoning; 1 sachet Chilli Flakes

with Asian Greens & Crispy Shallots

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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.

Tags:

Plant Based

•Vegetarian

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Carrot

Garlic

Asian Greens

1 packet

Sweet Soy Seasoning

(Contains: Gluten, Soy, Wheat; )

1 sachet

Chilli Flakes

Nutrition Values

Calories301 kcal

Energy (kJ)1260 kJ

Fat3.8 g

of which saturates2.8 g

Carbohydrate57.7 g

of which sugars19.6 g

Dietary Fibre10.9 g

Protein7.8 g

Sodium1510 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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!