Veggie yaki udon
1½ tbsp sesame oil
1 red onion, cut into thin wedges
160g mangetout
70g baby corn, halved
2 baby pak choi, quartered
3 spring onions, sliced
1 large garlic clove, crushed
½ 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
STEP 1
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.
STEP 2
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.
