Feed your appetite for cooking with Penguin’s expert authors
Summer Vegetable Udon Noodles
From the book
Green: Veggie And Vegan Meals For No-Fuss Weeks And Relaxed Weekends
Inspiring vegetarian and vegan recipes
Quick and easy ideas for weeknights
Laid-back feasts and batch cooking tips for weekends
Buy From
Introduction from Elly Pear
In Bristol, my favourite place to order a food delivery from is China Capital near Ashton Gate Stadium. Their udon noodles are the inspiration for this recipe. Fat, chewy noodles, loads of crunchy veg and a delicious saucy glaze – it’s the sort of dish I should’ve been making as a student, if I hadn’t been so busy living off hummous and toasted pitta bread.
Ingredients
Method
Heat 1 tablespoon of oil in a wok over a medium heat.
Add the courgette slices and onion and cook for 3 minutes.
Next, add the white parts of the spring onions and the red pepper and cook for a further 2 minutes. Add the red cabbage and cook for another 2 minutes or until slightly wilted. Stir in the sweetcorn and spinach then push everything to the edges of the wok.
Add the garlic and ginger to the middle of the pan. Drizzle over another 1 teaspoon of oil and cook for a further 1 minute, stirring continually.
Meanwhile, boil the kettle. Place the noodles in a colander and pour over boiling water to separate them.
Add the soy sauce, cornflour mixture, rice wine vinegar and sriracha to the pan. Toss everything together and cook for another 1–2 minutes. Add the noodles and stir to combine.
Serve topped with the spring onion greens.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.