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Watercress & ginger stir fry udon
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100g Clearspring Brown Rice Udon
1 tbsp vegetable oil
20g ginger, peeled
2 cloves garlic
100g pack watercress
½ tsp caster sugar
1 tbsp light soy sauce
½ tbsp toasted sesame oil
½ tsp Chiu Chow chilli oil (optional)
1. Cook the noodles according to pack instructions, then rinse and set aside.
2. Heat the vegetable oil in a wok or large frying pan over a high heat until very hot. Slice the ginger into thin matchsticks, then add to the oil and fry for 2-3 minutes until beginning to colour.
3. Crush or finely chop the garlic, then add to the pan and cook for 30 seconds. Add the watercress, stirring and tossing it until it wilts – this will take less than one minute.
4. Turn the heat down to medium and add the cooked noodles, sugar, soy sauce, sesame oil and chilli oil (if using). Toss to coat, then divide between bowls and serve immediately.
Cook’s tip Peel the ginger using a teaspoon or the back of a knife, so you don’t waste any of the flesh – it really is the easiest way.
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