[Plant-based] NZ Japanese Kare Udon with Veggies
& Spring Onion
- Wheat
- Gluten
- Soy
- Sesame
- Soy
- Eggs
- Fish
- Milk
- May contain traces of allergens
Ingredients
1 packet
Green beans
1
Broccoli
1 packet
Katsu Paste
(May be present: Sesame, Soy, Eggs, Fish, Milk)
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Spring Onion
1
Carrot
2
Garlic
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Fresh Chilli
Nutrition Values
Cooking Steps
• Boil the kettle. • Finely chop garlic. Cut broccoli into small florets, then roughly chop stalk. Thinly slice carrot into half-moons. Trim and halve green beans. Thinly slice spring onion and fresh chilli (if using).
• Half-fill a medium saucepan with boiling water. • Cook udon noodles over a medium-high heat until tender, 3-4 minutes. • In 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. Add broccoli, carrot and green beans and cook, tossing until tender, 6-7 minutes. • Add garlic and sweet soy seasoning and cook, until fragrant, 1 minute. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Reduce heat to medium and add katsu paste and the water and bring to a boil. • Simmer, until slightly reduced, 3-5 minutes. CHECK IF PANTRY STAPLES ARE NEEDED TO BALANCE? SOY SAUCE, BROWN SUGAR ETC.
• Remove pan from heat, add udon noodles and season to taste.
• Divide Japanese Kare udon between bowls. • Garnish with spring onion.
