Vegan Yaki Udon
with String Peas & Sweet Peppers
Cooking time
15 minutes
Servings
4
Calories
370 /serving
It’s never too late to make new friends. So when we introduced ponzu sauce and BBQ sauce, we thought they’d get along. With thick, almost-chewy udon noodles and loads of tender-crisp vegetables, this take on Japanese yakisoba is ready in 15 minutes.
We will send you:
- 200g String peas (sugar snap peas or snow peas)
- 2 Scallions
- 150g Shredded cabbage
- 2 Sweet peppers
- 60ml Ponzu lime sauce
- 60ml BBQ sauce
- 450g Fresh udon noodles
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Mustard • Sesame • Soy • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
5 g
Saturated Fat
1 g
Sodium
1390 mg
Total Carb
68 g
Sugars
16 g
Protein
12 g
Fibre
6 g
Preparation
Boil the noodles
- Bring a large pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Halve, core and thinly slice the sweet peppers lengthwise.
- Remove the stem ends of the string peas.
Sauté the vegetables
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the sweet peppers and white bottoms of the scallions. Sauté, 2 to 3 min., until beginning to soften.
- Add the string peas, cabbage and spices. Sauté, 3 to 4 min., until crisp-tender.
Combine the noodles
- To the pan, add the noodles, ponzu, BBQ sauce (add ½ for a milder flavour), 2 tbsp water and S&P.
- Cook, stirring often, 2 to 3 min., until coated and combined.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the green tops of the scallions. Bon appétit!
