Ingredients
- Hakubaku Organic Udon Noodles 2x 270g
- 2x red capsicum sliced
- 2x carrot sliced
- 6x spring onions sliced
- 300g green beans sliced
- 60g fresh mint chopped
- 60g fresh coriander chopped
- 100g roasted cashew nuts
- 2 tablespoons peanut oil
- 4 teaspoons sesame oil
- 4 tablespoons lime juice
- 4 tablespoons kecap manis
- 6 tablespoons sweet chilli sauce
Method
- Cook the Hakubaku udon noodles in boiling water for 8 minutes, then drain and rinse with cold water until cooled.
- Whilst the noodles are cooking, combine the peanut oil, capsicum, carrots and beans in a large electric frying pan. Cook on medium heat for 10 minutes. Mix through every couple of minutes. Add the spring onions in and continue to cook on low heat for another 2 minutes.
- Add the mint, coriander and cashew nuts and mix in. Cook on low heat for a further couple of minutes until all ingredients are just cooked through.
- Evenly spread the udon noodles over the cooked vegetables in the electric frying pan, then evenly spread the dressing ingredients; peanut oil, kecap manis, lime juice and sweet chilli sauce over the noodles.
- Gently toss all ingredients until combined. The meal is ready to serve once the noodles are warmed at low heat.
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G
