Japanese-Style Veggie Noodle Stir-Fry with Roasted Sesame Dressing

Ready in 30 minutes • Serves 4
This dish most recently appeared in Bargain Box (3 Nights For 4) on Sunday, April 14, 2024.

Order Now

Tasty udon noodles are spiked with protein-packed edamame and tossed with a vibrant medley of stir-fried veggies in this easy plant based take on Japanese-style noodles. Paired with a dreamy sesame dressing and finished with soy-glazed seeds.

Ingredients

Seeds

1 drizzle of oil
2 pack sunflower & pumpkin seeds
1 pack sesame seeds
1 tsp soy sauce

Veggie Stir-Fry

2 garlic clove, thinly sliced
2 broccoli, cut into small florets
1 twin pack baby bok choy, thinly sliced
1 drizzle of oil
100g creamy roasted sesame dressing

Udon Noodles

1 pack udon noodles
2 cup edamame beans
1 tsp sesame oil

To Serve

100g creamy roasted sesame dressing

Steps

Bring a pot of salted water to the boil with a lid on. Heat oil in a frypan on medium heat. Add sunflower & pumpkin seeds and sesame seeds and toast for 2-3 mins, stirring often, until golden. Remove from heat, add soy sauce and stir quickly, until coated. Remove from pan and set aside to cool. Reserve pan.
Thinly slice garlic. Cut broccoli into small florets and thinly slice bok choy. Set aside separately. Heat oil in reserved frypan on medium-high heat. Stir-fry broccoli and garlic with a pinch of salt for about 4 mins, until tender and charred. Add bok choy and cook a further 2-3 mins, until wilted. Remove pan from heat.
Cook noodles and edamame in pot of boiling water on high heat for about 4 mins, until tender. Drain and rinse with lukewarm water. Return to pot with sesame oil to prevent sticking. Set aside.
Add noodles, edamame and first measure of roasted sesame dressing to pan and toss together. Season to taste with soy sauce.
Top stir-fry with remaining roasted sesame dressing and seeds.

Nutritional Information

Energy	3217 kj 769 kcal
Protein	26.4g
Carbohydrate	77.6g
Fat	37.7g