Summer Vegetable Udon Noodles

by Elly Pear from Green: Veggie And Vegan Meals For No-Fuss Weeks And Relaxed Weekends

Elly Pear's summery recipe for udon noodles with delicious veggies is an easy and reliable go-to vegan dinner. The thick noodles and fresh, crunchy veg make this an all-round satisfying dish.

From the book

Elly Pear's Green

Elly Pear

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

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Introduction

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

	Vegetable/olive oil, for stir-frying
1	courgette, halved and sliced
½	small onion, cut into fine wedges
3	spring onions, white and green parts divided and sliced
½	red pepper, sliced
1	handful of finely sliced red cabbage
1 x 200g tin	sweetcorn
1 large handful	baby leaf spinach
1	garlic clove, peeled and thinly sliced
2cm piece	fresh root ginger, peeled and grated
400g	pre-cooked udon noodles
2 tbsp	dark soy sauce
50ml	boiling water plus ½ tsp cornflour, stirred until smooth
2 tbsp	rice wine vinegar
2 tsp	sriracha hot sauce

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.

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Green

With easy-to-find ingredients, bulk-cooking and meal-prepping ideas, chapters on freezer food and 20-minute meals, Elly Pear's plant-based cookbook Green is all about making it easier to eat well every day of the week.

Available to download for just 99p for a limited time only, for UK customers.