2 Serves
25 Mins
Prepare the ingredients by chopping the onion and bell peppers using a chef's knife on a cutting board.
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TaiwaneseVitamin E
1 mg / 15 mgVitamin K
8 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
60 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
220 mg / 4,700 mgSodium
588 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Heat the vegetable oil in a wok or frying pan over medium-high heat.
Add the chopped onion and bell peppers to the wok and stir-fry until tender.
Toss in the udon noodles and season with salt, pepper, and your preferred sauce, stirring constantly to combine.
27
g49
g13
g
Japanese
Japanese