We believe you are using automation tools to browse our website. A udon recipe rating of 4 out of 5. Pack in the veg with our flavour-packed Japanese-inspired yaki udon.
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 and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This vegan udon noodle soup has an intensely flavored broth made from ginger, rice vinegar, and soy sauce. It is quick, nutritious, and delicious. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. Dried udon noodles can be found in the international section of most supermarkets, but sometimes Asian markets and supermarkets sell the frozen version. Easy to make, our udon soup is a great introduction to classic Japanese flavors and a tempting light lunch or dinner. Allow broth to simmer for at least 10 minutes. Remove the pieces of ginger from broth and discard. Taste and season lightly with salt and pepper if needed. In a separate large skillet, heat the peanut oil and add the minced ginger, garlic, and sesame oil over medium heat.
Cook 1 to 2 minutes or until fragrant. Sauté for a few minutes, or until the broccoli is just tender and a lively green color. Remove from the heat and set aside. Steps for making udon noodles at home from dough ingredients to mixing it, cutting it and then finally cooking it. This is how to make udon noodles. Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.