Yasai Yaki Udon Noodles

Name: Yasai Yaki Udon Noodles with Tofu
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Udon noodles; 1 Piece of Carrot; 300 Grams of White cabbage; 40 Grams of Spring onion; 2 Piece of Portabello mushroom; 1 Piece of Garlic cloves; 1 Tbsp of Vegetable oil; 20 ML of Soy sauce; 15 ML of Tamari; 15 ML of Rice vinegar; 15 ML of Sesame oil; 10 Grams of Sesame seeds; 300 Grams of Firm tofu; 4 Grams of Nutritional yeast; 4 Grams of Black salt; 2 Grams of Garlic powder; 2 Grams of Turmeric powder; 1 Tbsp of Vegetable oil

with Tofu

In Japanese, 'Yasai' means vegetable and often refers to vegetarian dishes!

Cals 817 · Prot 46 · Carbs 110 · Fat 24

Vegan

30 min

In Japanese, 'Yasai' means vegetable and often refers to vegetarian dishes!

Cals 817 · Prot 46 · Carbs 110 · Fat 24

Vegan

Ingredients

Noodles

Udon noodles 10*11*

500 Grams

Carrot

1 Piece

White cabbage

300 Grams

Spring onion

40 Grams

Portabello mushroom

2 Piece

Garlic cloves

1 Piece

Vegetable oil

1 Tbsp

Soy sauce 9*10*11*

20 ML

Tamari 9*

15 ML

Rice vinegar

15 ML

Sesame oil 3*9*

15 ML

Sesame seeds 3*

10 Grams

Scrambled tofu

Firm tofu 9*

300 Grams

Nutritional yeast

4 Grams

Black salt

4 Grams

Garlic powder

2 Grams

Turmeric powder

2 Grams

Vegetable oil

1 Tbsp

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)	3441 / 817
Fats (g)	24.4
of which saturated (g)	3.6
Carbohydrates (g)	110
of which sugars (g)	12.5
Fibers (g)	12.1
Proteins (g)	45.9
Salt (g)	6.7

*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 Noodles

Boil a kettle. Place the udon noodles into a bowl. Cover with boiling water and stir to loosen. Drain.

2 Scramble tofu

Add the tofu, nutritional yeast, black salt, garlic powder and a pinch of turmeric to a bowl. Mash with a fork, leaving some bits chunky. Mix well.

3 Fry tofu

Heat a large pan (see pro tip!) over a medium-high heat with a drizzle of vegetable oil. Once hot, add the tofu mix and cook for 8-10 min until starting to crisp. Transfer the tofu to a plate and keep warm. Reserve the pan.

4 Prep

Meanwhile, peel and chop the carrot into matchsticks. Slice or shred the white cabbage as finely as possible. Trim and finely slice the spring onions. Slice the portabello mushrooms. Peel and mince the garlic.

5 Start stir-fry

Return the pan to a medium-high heat with a drizzle of oil. Add the cabbage, mushrooms, carrot and spring onion (reserve some for garnish). Fry for 4 min until softened.

6 Finish stir-fry

Add the minced garlic, udon noodles, soy sauce, tamari and rice vinegar. Fry for 2 min further. Stir through the sesame oil and scrambled tofu. Divide the stir-fry among bowls. Garnish with the remaining spring onion and a sprinkling of sesame seeds.

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