Straight from the wagamama kitchen, serve up soft and satisfying udon noodles with fresh veggies in a delicious plant-based stir-fry.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2 g||6.7 g|
|Protein||3.3 g||11.1 g|
|Salt||0.89 g||3 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Slice the chestnut mushrooms
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Peel and finely slice the red onion[s]
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Trim, then slice the spring onions into large, bite-sized pieces
Tip: Bunch them together for speed!
Heat a wide, large based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat
Once hot, add the sliced mushrooms, red onion and red pepper with a pinch of salt and cook for 3-4 min or until starting to caramelise
Once caramelised, add the chopped spring onion and cook for 2-3 min further
Add the chopped ginger and cook for 1 min or until fragrant
Add the udon noodles and cook for 3-4 min or until warmed through
Add the soy sauce and Henderson's Relish and cook for 1-2 min further until the noodles are fully coated in the sauce
Season with a grind of black pepper – this is your yasai yaki udon
Serve the yasai yaki udon and garnish with the sesame seeds, fried onions and pickled ginger
From wagamama’s new cookbook: Feed Your Soul (Kyle Books)