Recipes / Noodles and stir-fries
Sweet chilli udon with peppers and mangetout
Thick, chewy udon with red and green pepper and mangetout in a sweet chilli and tamari sauce. Little cooking, and one pan.
- Time
- 25 min
- Serves
- 2
Method
- Slice both peppers into thin strips, halve the mangetout, crush the garlic, grate the ginger and slice the spring onion. In a small bowl, mix the sweet chilli sauce and tamari.
- Loosen the udon in a bowl of just-boiled water for 1 minute, then drain well.
- Heat the olive oil in a wok or large frying pan over a high heat. Stir-fry the peppers for 4 minutes until softened and charred in places.
- Add the mangetout, garlic and ginger and stir-fry for 2 minutes.
- Add the udon and the sauce and toss for 2 to 3 minutes, until the noodles are hot and glossy.
- Take off the heat and stir through the sesame oil.
- Top with the spring onion to serve.
Tip Fresh vacuum-packed udon is the easiest. Dried udon needs boiling to the packet time instead of the quick soak.
Per portion
| Energy | 757 kcal |
| Protein | 20 g |
| Carbohydrate | 127 g |
| of which sugars | 19 g |
| Fat | 16 g |
| of which saturates | 3 g |
| Fibre | 9 g |
| Salt | 6.14 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- udon noodles300 g
- red pepper1
- green pepper1
- mangetout100 g
- garlic2 cloves
- ginger15 g
- sweet chilli sauce2 tbsp
- tamari2 tbsp
- sesame oil1 tbsp
- olive oil1 tbsp
- spring onion1
