Description
This simple and delicious Sticky Saucy Udon dish is perfect for busy weeknights, as it can be made in just 20 minutes with only a few ingredients.
Ingredients
Units
- 100g pork/chicken mince or firm crumbled tofu
- 1 x 200g pack of udon
- 2 handfuls greens (aprox 150-200g) we used pak choi and savoy cabbage
- 3 Tbsp/ 45ml dark soy
- 1 tbsp brown sugar
- 2 tsp sesame oil
- 20 ml water
- 1 tsp corn flour (also known as corn starch if in the USA)
- 2 tsp rice vinegar
- 1 Tbsp Lao Gan Ma , or sub for 1 tsp chilli flakes
- 2 cloves garlic, grated
- 2 spring onions, thinly sliced
- Cooking oil as needed
Instructions
*This dish comes together quickly, so prep all your ingredients before starting.
- Prep your udon according to the package instructions, being sure to undercook it slightly as it will finish cooking in the sauce.
- Prep the greens. Thinly slice the cabbage, and cut the pak choi into bite-size pieces. If using another green veg, prep them so they will all finish cooking at a similar time.
- Make the sauce by combining dark soy, brown sugar, and sesame oil. Mix the corn flour with the water, until well combined and add this to the soy mixture. Stir in the rice vinegar and lao gan ma, then set the sauce aside until needed.
- Place a wok on a high heat. Once hot add a drizzle of cooking oil then add the mince or tofu crumbles. Stir fry until your protein is a deep golden brown.
- Add the garlic, and cabbage, and stir fry until wilted. Add the pakchoi, half the spring onions, drained udon, and sauce and stir to combine. As the sauce cooks it will start to thicken. Toss the dish to coat the udon and veggies in sticky sauce.
- Ladle the noodles into bowls, top with more spring onions and serve.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: Serves 1 generously
- Calories: 1391.59kcal
- Sugar: 13.35g
- Sodium: 52.64g
- Fat: 55.41g
- Carbohydrates: 168.69g
- Fiber: 10.11g
- Protein: 52.64g
