CAL P/SERVE
299
kJ P/SERVE
1250
FAT P/SERVE
15.2g
SODIUM P/SERVE
606g
We have used udon noodles which are available in the dried rice and noodles section in the supermarket however you can use soba, Singapore or Hokkien – whatever you prefer.
Ingredients
- 50g dried udon noodles
Vegetables:
- 4 (400g) Portobello mushrooms, sliced
- ½ red capsicum, sliced
- 1 cup broccoli, florets
- 1 cup cauliflower, florets
- ½ onion, cut into chunks
Sauce:
- 2 cloves garlic, crushed
- 2 tsp. ginger, crushed
- 2 tsp. honey
- 2 tbsp. soy sauce, salt reduced
- 2 tbsp. fresh lime juice
- ¼ cup water plus 2 tbsp.
Method
- Boil small pot of water and cook udon noodles for 4 minutes. Drain and set aside.
- In a wok or non-stick frypan heat sesame oil and stir fry onion and then capsicum for a couple of minutes then add mushrooms, cooking a further couple of minutes. Add broccoli and cauliflower with 2 tbsp. water and half the garlic and ginger then place lid on top for 1 minute. Take off lid and stir fry whilst drizzling the honey over.
- Mix remaining garlic, ginger, soy, lime juice plus water in a small dish, set aside.
- Place cooked noodles into pan with sauce ingredients and mix until all combined.
- Serve immediately.
Nutrition Table
Servings: 2
Serving size:470g
Average Serve | Average 100g | |
---|---|---|
Energy | 1250 kJ | 267 kJ |
299 Cal | 64 Cal | |
Protein | 15 g | 3.2 g |
Fat, total | 15.2 g | 3.2 g |
- saturated | 2.3 g | 0.5 g |
Carbohydrate | 19.6 g | 4.2 g |
- sugars | 11.9 g | 2.5 g |
Sodium | 606 mg | 129 mg |