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.
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
plant-based stir-fry sauce(ContainsGluten, SoyMay be presentEgg, Fish, Milk, Tree Nuts, Sesame)
mixed sesame seeds(ContainsSesameMay be presentMilk, Tree Nuts, Gluten, Peanuts, Soy)
ginger & lemongrass paste(May be presentEgg, Fish, Milk, Tree Nuts, Sesame, Gluten, Soy)
soy sauce(ContainsGluten, Soy)
• 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.