Veggie yaki udon

• sesame oil↗1½ tbsp tbsp
• red onion↗1

  cut into thin wedges

• mangetout↗160g g
• baby corn↗70g g

  halved

• baby pak choi↗2

  quartered

• spring onions↗3

  sliced

• large garlic clove↗1

  crushed

• curry powder↗½ tbsp mild tbsp

  or use 1 tsp garam masala

• low-salt soy sauce↗4 tsp tsp
• ready-to-cook udon noodles↗300g g
• pickled sushi ginger↗1 tbsp tbsp

  chopped, plus 2 tbsp of the brine, optional

Step-by-step instructions

1. 1

   Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.

2. 2

   Add the udon noodles along with the ginger (if using) and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.