Mushroom & Veggie Noodles

Mushroom & Veggie Noodles

with Asparagus, Sesame Seeds & Crispy Shallots

Read more

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!

This recipe is under 650kcal per serving.

Tags:Under 650kcalPlant Based

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

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove




1 packet

portabello mushrooms

1 bunch

spring onion



1 packet

plant-based stir-fry sauce

(ContainsGluten, SoyMay be presentEgg, Fish, Milk, Tree Nuts, Sesame)

1 sachet

mixed sesame seeds

(ContainsSesameMay be presentMilk, Tree Nuts, Gluten, Peanuts, Soy)

1 packet

udon noodles


1 pinch

chilli flakes

1 packet

crispy shallots

1 head

Asian greens

1 packet

ginger & lemongrass paste

(May be presentEgg, Fish, Milk, Tree Nuts, Sesame, Gluten, Soy)

Not included in your delivery

olive oil

1 tbs

sesame oil


1 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2520 kJ
Fat25.4 g
of which saturates5.2 g
Carbohydrate65 g
of which sugars18.6 g
Protein19.3 g
Sodium1444 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice portabello mushrooms and spring onion. Trim the ends of asparagus and cut into thirds. • In a small bowl, combine the sesame oil, plant-based stir-fry sauce, ginger & lemongrass paste and soy sauce. Set aside.


• Heat a large frying pan over a medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Meanwhile, add udon noodles to a medium heatproof bowl. Add enough boiling water to cover noodles, then set aside until tender, 2-3 minutes. Stir occasionally with a fork to separate. • Drain noodles and set aside.


• Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 3-4 minutes. • Add carrot and asparagus and cook until tender, 4-5 minutes. • Add garlic, spring onion and Asian greens and cook until fragrant, 1-2 minutes. • Reduce the heat to medium, then add stir-fry sauce mixture and cooked noodles and stir to combine, 1 minute.


• Divide mushroom and veggie noodles between bowls. • Sprinkle over toasted sesame seeds and a pinch of chilli flakes (if using). Garnish with crispy shallots to serve.