2 Serves
30 Mins
Prepare the aromatics by finely chopping the onion and mincing the garlic using a chef's knife on a cutting board.
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JapaneseVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
58 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
306 mg / 4,700 mgSodium
592 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
6 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Heat the vegetable oil in a wok or large frying pan over medium-high heat.
Add the chopped onion and garlic to the pan, sautéing until fragrant and softened.
Toss in the udon noodles and stir-fry until they are heated through and slightly golden.
Season the mixture with salt and black pepper to taste, tossing well to combine, then serve immediately in bowls.
8
g95
g8
g
Japanese
Japanese