1 bag of crispy onions (15g)<span class="strong">†</span>
1 pickled ginger sachet (4g)
200g udon noodles<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
470 kJ 112 kcal
1585 kJ 378 kcal
Fat of which saturates
2.1 g 0.7 g
7.2 g 2.3 g
Carbohydrate of which sugars
19.6 g 2.4 g
66 g 8 g
Fibre
2 g
6.7 g
Protein
3.3 g
11.1 g
Salt
0.89 g
3 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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]
2
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!
3
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
4
Once caramelised, add the chopped spring onion and cook for 2-3 min further
5
Add the chopped ginger and cook for 1 min or until fragrant
6
Add the udon noodles and cook for 3-4 min or until warmed through
7
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
8
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