‘This stopped me from buying takeaway like more than once’


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Makes: 4 people

Preparation time: 10 minutes

Cooking time: 10 – 20 minutes


  • 1 packet of udon noodles
  • A thumb sized piece of ginger
  • 3 garlic cloves
  • 1 green chilli
  • 1 teaspoon of sweet-spice
  • 1 teaspoon of ground coriander
  • 2 spring onions
  • ¼ of a spring cabbage
  • 1 carrot
  • 50g of sugar snap peas
  • 1 ½ tablespoons of soy sauce

Nutritional value per serving:

  • Calories, kcal 217.9
  • Fat, g 1.6
  • Saturates, g 0.1
  • Carbs, g 44.2
  • Sugars, g 11.6
  • Fibre, g 7.5
  • Protein, g 9.7
  • Sodium, g 0.9


  1. Firstly, chop the garlic, ginger, chilli, and spring onions finely and place aside.
  2. Whilst preparing the vegetables, pop your noodles on the boil and drain and set aside once done.
  3. Then, chop the rest of the vegetables into ribbons – the best way to do this is with a peeler.
  4. Next, add some coconut oil to a pan – you could use sesame or just plain vegetable, if you prefer – and cook the garlic, ginger, chilli, and spring onions for 2 – 3 minutes until they start to brown slightly.
  5. Now, add the soy sauce and seasoning along with the vegetables and stir well.
  6. Finally, add the noodles and stir well, and then serve and enjoy.

Amazing bowl of noodles, tofu, and vegetables


  • Add some crispy tofu for a taste explosion.
  • Before serving, taste and adjust the spice accordingly – you can always add a little coconut sugar for sweetness if you like, or some more chilli flakes for more of a kick!
  • Add extra veggies if you like, for example pak choi, baby sweetcorn, or bean sprouts.

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