Stir Fried Udon
Stir Fried Udon
Stir Fried Udon
Stir Fried Udon

Stir Fried Udon

Chef’s Inspiration

This thick wheat noodle is most used in Japanese cuisine, served hot or cold and acts as a vessel to hold the flavor of the sauce or broth that it is paired with. In our case we flash fried this dish to maintain the texture of both the noodles and vegetables and served it with a sweet soy sauce similar to the traditional style of Yakiudon.

Preparation

Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal food temperature reaches about 165°F/74°C, piping hot. If you're feeling into it, refrying all ingredients in a wok would be boss and really give you those Yaki vibes. Otherwise make like easier for yourself and after cutting both bags open, toss noodles and vegetable with sauce altogether and sprinkle with chili peanuts.

Nutritional Highlights

This noodle dish is rich in protein, and vitamins (B complex, C, K). Whole grain udon noodles are rich in B Vitamins, especially thiamine the anti-stress vitamin.

Protein: Tofu is a complete protein and provides all the essential amino acids allowing the body to form proteins necessary for growth & development. 

Vitamin B Complex: B vitamins are building blocks for a healthy body and help turn other nutrients into energy, and maintain a healthy metabolism. Whole grain udon noodles, yellow peppers and cabbage are rich in B vitamins, especially pyridoxine (B6 - may help with improving mood and brain health). Yellow peppers are also rich in folate (B9 - supports fetal development and growth, and can help prevent cognitive decline).

Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Cabbage and yellow peppers are excellent sources of Vitamin C. 

Vitamin K: Key to helping regulate the body’s inflammatory process. Cabbage and romaine lettuce provide excellent sources of vitamin K. Cabbage, celery, and kale are excellent sources of vitamin K.