Yaki Udon

Name: Yaki Udon with Shiitake Mushrooms
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Udon noodles; 1 Piece of Red pepper; 1 Piece of Carrot; 40 Grams of Spring onion; 200 Grams of Shiitake mushroom; 20 ML of Dark soy sauce; 40 Grams of Vegetarian oyster sauce; 15 ML of Sesame oil; 10 Grams of Ginger garlic paste; 5 Grams of Brown sugar; 15 ML of Rice vinegar; 1 Tbsp of Vegetable oil; 50 Grams of Bean sprouts; 20 Grams of Crispy onions; 40 Grams of Sushi ginger

with Shiitake Mushrooms

Talk about a mid-week treat! The absolute classic, ready in under 25 mins and in the comfort of home.

30 Reviews

Cals 640 · Prot 15 · Carbs 114 · Fat 14

Vegan

25 min

Talk about a mid-week treat! The absolute classic, ready in under 25 mins and in the comfort of home.

30 Reviews

Cals 640 · Prot 15 · Carbs 114 · Fat 14

Vegan

Ingredients

Udon

Udon noodles 10*11*

500 Grams

Red pepper

1 Piece

Carrot

1 Piece

Spring onion

40 Grams

Shiitake mushroom

200 Grams

Dark soy sauce 9*10*11*

20 ML

Vegetarian oyster sauce 9*

40 Grams

Sesame oil 3*9*

15 ML

Ginger garlic paste

10 Grams

Brown sugar

5 Grams

Rice vinegar

15 ML

Vegetable oil

0.5 Tbsp

Bean sprouts

50 Grams

To serve

Crispy onions 10*11*

20 Grams

Sushi ginger

40 Grams

Allergens

*10 Wheat, *11 Gluten, *9 Soya, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2699 / 640
Fats (g)	13.5
of which saturated (g)	1.4
Carbohydrates (g)	114
of which sugars (g)	16.4
Fibers (g)	7.9
Proteins (g)	15.3
Salt (g)	5.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Place the noodles in a bowl, cover with boiling water to loosen for 30 sec, then drain.
Deseed and chop the pepper into strips.
Peel and grate the carrot.
Trim and finely slice the spring onions.
Chop the mushrooms into bite-sized pieces.

2 Make stir-fry sauce

In a small bowl combine the dark soy sauce, oyster sauce, sesame oil, ginger garlic paste, brown sugar and rice vinegar.
Set the stir-fry sauce aside.

3 Fry mushrooms

Heat a large non-stick frying pan over a medium-high heat with a drizzle of oil.
Once hot, add the mushrooms.
Fry for 3-5 min.

4 Fry veg

Add the peppers and carrots to the same pan as the mushrooms.
Fry for 2-3 min until slightly softened.

5 Finish stir-fry

Add the drained udon noodles, bean sprouts, spring onions (saving some for garnish) and stir fry sauce.
Fry for a further 1-2 min.
Tossing to coat the ingredients in the sauce.