Vegetable Yaki Udon
This flavour-packed Japanese-inspired dish will help you pack in your vegs. It's healthy, low-calorie, and very easy to make.
1/2 tbsp sesame oil
1 red onion, cut into thin wedges
70g baby corn, halved
2 baby pak choi, quartered
3 spring onions, sliced
1 large garlic clove, crushed
1/2 tbsp mild curry powder, or use 1 tsp garam masala
4 tsp low-salt soy sauce
300g ready-to-cook udon noodles
1 tbsp pickled sushi ginger, chopped, plus 2 tbsp of the brine, optional
Heat 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.
Add 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.