Pack in the veg with our flavour-packed Japanese-inspired yaki udon. It’s healthy, takes just 25 minutes to make, and is low in fat and calories
Prep:10 mins
Serves 2
1½ tbsp sesame oil1 red onion, cut into thin wedges160g mangetout70g baby corn, halved2 baby pak choi, quartered3 spring onions, sliced1 large garlic clove, crushed½ tbsp mild curry powder, or use 1 tsp garam masala4 tsp low-salt soy sauce300g ready-to-cook udon noodles1 tbsp pickled sushi ginger, chopped, plus 2 tbsp of the brine, optional
STEP 1Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.STEP 2Add the udon noodles along with the ginger (if using) and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.
