Chilli Oil Udon Stir Fry
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Why this recipe works
It’s quick, it’s easy, it’s filling and it’s healthy. This chilli oil udon noodle recipe has everything you could want! Cooked in just 10 minutes, it’s tangy, sweet and spicy will have you mouth watering at the site. Who doesn’t love a good stir fry with noodles. Costing only £1.15 per person this udon noodle recipe can be batch cooked to be frozen for later or served to guests. It’s the perfect simple but impressive dinner party favourite! This vegan recipe provides 11 grams of protein per serving as well as free radical fighting antioxidants from the chilli flakes, garlic, onions and peppers. So tuck in and enjoy!
Ingredients
How to make this recipe
Start by adding the red peppers, onion and pak choi into a deep frying pan on a high heat with the rapeseed oil. Fry for around 5 minutes and season with salt and chilli flakes.
Meanwhile add the udon noodle to salted boiling water for around 3 minutes, before draining.
Add the noodles to a large bowl and toss with the chilli oil and minced garlic.
Once the veggies have softened but still have a bit of a crunch, stir the noodles into the pan and reduce the heat. Add the sweet soy sauce and soy sauce and toss until evenly coated. Season with salt and pepper.
To serve your vegetable udon noodles, garnish with spring onion and some additional chilli flakes if you like it extra hot!
Chilli Oil Udon Stir Fry
Ingredients
- 2 red peppers, sliced into strips (£0.09)
- 1 onion, thinly sliced (£0.09)
- 2 bulbs pak choi, thinly sliced (£0.90)
- 2 garlic cloves, minced (£0.69/3)=(£0.23)
- 2 spring onions, thinly sliced to garnish (£0.40)
- 800 g udon noodles (£2.00)
Cupboard Essentials
- 3 tbsp sweet soy sauce
- 2 tbsp soy sauce
- 2 tbsp chilli oil
- 1 tsp chilli flakes
- 1 tbsp rapeseed oil
Method
- Add the red peppers, onion and pak choi into a deep frying pan/sauce pan on a high heat with the rapeseed oil. Fry for around 5 minutes and season with salt and chilli flakes.
- Meanwhile, add the noodles to salted boiling water for around 3 minutes. Drain and add to a large bowl, tossing the noodles with the chilli oil and minced garlic.
- Once the veggies have softened but still have a bit of crunch, stir the noodles into the pan and reduce the heat. Add the sweet soy sauce and soy sauce and toss until evenly coated. Season with salt and pepper.
- Serve the noodles and garnish with spring onion and additional chilli flakes if you like it extra hot!
Nutrition
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