Vegetable yaki udon
Chef DefneKitchen Studio chef · October 17, 2026Thick udon noodles stir-fried with mangetout, baby corn and pak choi in a light curry and soy seasoning. On the table in about 25 minutes.
10 minPrep
15 minCook
2Servings
366 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 11
2 servingsTap what you already have; add the rest to your list in the app with one tap.
- Sesame oil½ tbsp
- Red onionCut into thin wedges1
- Mangetout160 g
- Baby cornHalved70 g
- Baby pak choiQuartered2
- Spring onionsSliced3
- Garlic cloveCrushed1
- Mild curry powder (or garam masala)½ tbsp
- Low-salt soy sauce4 tsp
- Ready-to-cook udon noodles300 g
- Pickled sushi ginger (plus 2 tbsp brine)Chopped, optional1 tbsp
Method · 3 steps
- 1
Warm the sesame oil in a wok or a non-stick pan over high heat. Fry the red onion for 5 mins, then add the spring onions, baby corn, pak choi and mangetout, and carry on cooking for 5 mins.
- 2
Add the soy sauce, garlic and curry powder, then cook for a final minute.
- 3
Tip in the udon with the pickled ginger and the saved brine, plus 2-3 tbsp hot water, and toss until the noodles are hot. Serve in bowls.
