Potato Yaki Udon Noodles

  • Serves: 2
  • Prep: 10M
  • Cooking: 20M
  • Total: 30M
  • Difficulty: medium

I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!

Ingredients:

2 tablespoons sesame oil

2 cloves garlic

1 thumb sized piece ginger

1 red chilli

1 leek

1 red pepper

5 chestnut mushrooms

1 carrot

2 handfuls kale

2 handfuls beansprouts

Juice of 1 lemon

1 tablespoon olive oil

2 tablespoons tamari

2 tablespoons sesame seeds

2 spring onions

Small bunch coriander

1 large baking potato (600g)

Method:

Spiralise the potato on the larger setting with your spiraliser. Heat the olive oil in a frying pan and add the potato spirals. Cook for 15-20 minutes on a medium heat, tossing every few minutes to prevent burning and sticking. Taste to test.

While that cooks, finely chop the garlic, ginger and half the chilli. Add sesame oil to a frying pan and add the garlic, ginger and chilli. Heat them gently for a few minutes. Slice the leek on the diagonal, slice the pepper thinly and add both to pan. Slice the mushrooms and kale, and grate the carrot then add all to the pan along with the bean sprouts. Pour in the tamari and lemon juice, give it all a stir and leave to cook for a few minutes.

Finely slice the remaining chilli, spring onions and the coriander. When the potato noodles are cooked, remove them from the heat and gently combine with the stir-fried vegetables. Plate up and sprinkle with lots of sesame seeds, the chilli, spring onion and coriander before serving. Enjoy!