Udon noodle stir fry is a great way to get lots of healthy and seasonal vegetables into your diet, while enjoying a delicious meal.
Snow peas are a good source of vitamins B1, B2, B3, C and K (important for helping your blood to clot). They are also an excellent source of dietary fibre and contain folate.
Ginger not only adds a warm zing to our stir fry, but it also has many possible health benefits that include relieving nausea, loss of appetite, motion sickness, and pain. The root or underground stem (rhizome) of the ginger plant can be consumed fresh, powdered, dried as a spice, in oil form, or as juice. Ginger has long been used for culinary and medicinal purposes.
This Udon noodle stir fry recipe will not disappoint!
500g Udon noodles
1 tbsp oil
3 spring onions, cut into 5cm lengths
2 onions, sliced
3 cloves of garlic, crushed
1 tbsp fresh ginger, grated
2 carrots, sliced
150g snow peas
1 tbsp water
100gr bean sprouts
500gr bok choy, cut into 5cm lengths
2 tbsp low salt soy sauce
Add noodles to a pot of boiling water and cook for about 5 minutes until tender. Drain and rinse under hot water
Heat oil in pan or wok, then add onion, spring onions, garlic and ginger. Stir-fry over high heat for 1-2 minutes or until soft. Add carrot, snow peas and 1 tbsp of water. Toss well. Cover and cook for 1-2 minutes or until just tender
Add noodles, bok choy, bean sprouts and soy sauce. Toss until bok choy in wilted and coated with sauce. Serves 4
Energy 1889 kJ (451 Cal)
Protein 18g (16%)
Carbohydrates 77g (73%)
Fat 5g (11%)
You may also like: Thai Style Curry, or Sweet-n-Sour Tofu