A vibrant mix of broccoli, peppers, ginger, garlic and udon noodles, this yaki udon recipe is ready in 20 minutes and under 300 calories. Leave out the Worcestershire sauce to make it veggie
Ingreadient
- for frying oil
- 4 spring onions, shredded
- 1 red pepper, seeded and cut into strips
- 200g broccoli, cut into very small florets and blanched
- to make 1 tbsp ginger grated
- 1 clove garlic, crushed
- 150g pack cooked udon noodles, rinsed to separate
- 2 tbsp soy sauce, plus more to serve
- 2 tbsp mirin
- 1 tbsp Worcestershire sauce
- 1 tsp tomato ketchup

- 1/2 tsp golden caster sugar
Direction
- Heat 1 tbsp oil in a pan or wok. Add the onions and pepper and stir-fry for a couple of minutes, then add the broccoli, ginger and garlic and cook for another minute. Mix the sauce ingredients and add to the pan with the noodles. Toss everything together until heated through.
