Stir-Fried Sweet Chilli Udon Noodles
Clock Image
Total: 20 mins
An oodle of chewy udon noodles hop in a wok with a chunky seasonal stir-fry of chestnut mushrooms, sweet red pepper, and slinky green French beans. Served tossed with a mouth-watering sweet chilli, ginger and tamari sauce.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
523 kcal
(per portion)
Ingredients you'll need
  • 200g udon noodles
  • 1 garlic clove
  • A thumb of ginger
  • 50g sweet Thai sauce
  • 50g tamari
  • 200g chestnut mushrooms
  • 1 red pepper
  • 200g French beans
From your kitchen
  • 2 tbsp cold water
  • 1 tbsp coconut, sunflower or olive oil
You'll need
  • Medium pan with lid
  • Deep frying pan or wok
Step by step this way
  • 1.

    Fill and boil your kettle. Pour the boiling water into a medium pan and pop it on a mediumhigh heat. Add the udon noodles to the pan and simmer for 6-8 mins, till the noodles are tender with a slight bite. When the noodles are cooked, drain and rinse them with cold water. Shake dry and set aside.

  • 2.

    While the noodles simmer, peel and finely grate the ginger and garlic. Add the sweet Thai sauce to a small bowl and use a fork to whisk it with 2 tbsp tamari and 2 tbsp cold water. Set to one side.

  • 3.

    Tear the chestnut mushrooms into small pieces. Halve the red pepper, scoop out the seeds and white pith, then roughly chop the pepper. Trim the woody ends off the French beans and cut the beans in half.

  • 4.

    Warm a deep frying pan or wok on a high heat for 2 mins. When hot, add 1 tbsp oil and the veg. Stir fry on a high heat for 5-6 mins till the veg have softened and the beans are lightly charred.

  • 5.

    Add the ginger and garlic to the pan and stir fry for 1 min. If the pan seems too dry or hot, add a splash of water.

  • 6.

    Add the noodles to the pan and pour in the sweet Thai sauce mix. Toss together to coat and warm through, then serve the stir-fry in warm bowls.

This recipe is from
See this week's box