Udon Stir-Fry with Omelette Ribbons

Name: Udon Stir-Fry with Omelette Ribbons & for parents: sweet chili sauce, salted peanuts & coriander
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 35 g East Asian-style sauce; 440 g Fresh udon noodles; 300 g Pre-cut carrot & onion; 4 piece Egg; 1 sachet(s) Sweet chili sauce; ½ piece Cucumber; 30 g Salted peanuts; 1 sachet(s) Nasi-bami spice mix; 10 g Fresh coriander; 1 piece Garlic; 2 tablespoon Sunflower oil; 1 tablespoon [Reduced salt] soy sauce; 2 tablespoon White wine vinegar; 1 tablespoon Honey [or plant-based alternative]; to taste Sambal; to taste Salt and pepper

& for parents: sweet chili sauce, salted peanuts & coriander

3.5

(170)

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The advantage of fresh udon noodles is that they're done in no time! They can be heated in the sauce, which helps them absorb all of the delicious flavours.

Tags:

Veggie

Allergens:

Soja

•Gluten

•Tarwe

•Ei

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

220 g

Fresh udon noodles

(Contains: Gluten, Tarwe)

150 g

Pre-cut carrot & onion

2 piece

Egg

(Contains: Ei)

½ sachet(s)

Sweet chili sauce

¼ piece

Cucumber

15 g

Salted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

½ sachet(s)

Nasi-bami spice mix

5 g

Fresh coriander

(May be present: Selderij)

½ piece

Garlic

Not included in your delivery

1 tablespoon

Sunflower oil

½ tablespoon

[Reduced salt] soy sauce

1 tablespoon

White wine vinegar

½ tablespoon

Honey [or plant-based alternative]

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3373 kJ

Calories806 kcal

Fat33.8 g

Saturated Fat6.1 g

Carbohydrate88.5 g

Sugar20.2 g

Dietary Fiber11.6 g

Protein33.7 g

Cholesterol0.4 mg

Salt3.2 g

Potassium112.4 mg

Calcium8.7 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Salad Bowl

•Casserole with Lid

•Bowl

•Tall-Sided Pan

•Whisk

Cooking Steps

Crush or mince the garlic.
Heat a drizzle of sunflower oil in a deep frying pan over medium heat. Fry the garlic, onion and carrot with half of the nasi-bami spices for 10 - 12 minutes, covered.
Slice the cucumber.
In a salad bowl, combine the white wine vinegar with the honey. Add the cucumber and toss well to combine. Season to taste with salt and pepper, then set aside, stirring occasionally.

Crack the eggs into a bowl. Whisk in the rest of the nasi-bami spices and season with salt and pepper.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Pour in the eggs so as to fry 1 omelette for every 2 people (see Tip).

Tip: if preferred, you can skip making omelettes add just add the eggs directly to the vegetables in the next step.

Add the noodles, soy sauce and East Asian-style sauce to the carrot and onion. Mix well and season to taste with salt and pepper. Add some extra sunflower oil if the noodles seem too dry.
Cut the omelette into strips.
Roughly chop the peanuts and the coriander.

Serve the noodles on deep plates and top with the omelette.
Serve the cucumber on the side.
For parents: drizzle with the sweet chili sauce and some sambal as preferred. Garnish with the coriander and the peanuts.