Asian wok
Udon wok with vegetables and sesame
Udon wok with vegetables and sesame is a soft, creamy noodle wok with lots of vegetables and a spicy soy teriyaki sauce. The thick udon noodles give the dish a completely different texture than classic mie or rice noodles.
Timing
- Preparation: approx. 20 minutes
- Cook pasta: about 5 minutes
- Wok preparation: approx. 10 minutes
- Total: approx. 30 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 600 kcal
- Protein
- ≈ 19.4 g
- Carbohydrates
- ≈ 81.5 g
- Fat
- ≈ 19.8 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 red pepper · ≈ 150.0 g
- 2 carrots · ≈ 160.0 g
- 4 spring onions · ≈ 80.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 3 tbsp oil · ≈ 40.95 g
- 2 tbsp sesame seeds · ≈ 30.0 g
- For the sauce: 4 tablespoons soy sauce · ≈ 60.0 g
- For the sauce: 1 tbsp rice vinegar · ≈ 15.0 g
- For the sauce: 1 tbsp sesame oil · ≈ 13.65 g
- For the sauce: 1 teaspoon honey · ≈ 7.0 g
- 1 bok choy · ≈ 250 g
- For the sauce: 2 tablespoons teriyaki sauce · ≈ 30.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400g udon noodles
- 200 g mushrooms
- 1 red pepper
- 1 bok choy
- 2 carrots
- 4 spring onions
- 2 cloves of garlic
- 1 piece of ginger, approx. 20 g
- 3 tbsp oil
- 2 tbsp sesame seeds
- For the sauce: 4 tablespoons soy sauce
- For the sauce: 2 tablespoons teriyaki sauce
- For the sauce: 1 tbsp rice vinegar
- For the sauce: 1 tbsp sesame oil
- For the sauce: 1 teaspoon honey
- For the sauce: 1 teaspoon chili oil, optional
Instructions
- Cook or loosen the udon noodles according to the package instructions, then drain.
- Cut the mushrooms into slices, peppers into strips, pak choi into pieces, carrots into thin sticks and spring onions into rings.
- Mix together the sauce made from soy sauce, teriyaki sauce, rice vinegar, sesame oil, honey and optionally chili oil.
- Heat the wok to high heat. Add oil and briefly fry the garlic and ginger.
- Stir-fry carrots, mushrooms and peppers for 3 minutes.
- Add pak choy and spring onions.
- Add the udon noodles to the wok, pour on the sauce and mix everything well.
- Continue frying for 2 minutes until everything is hot.
- Sprinkle with sesame seeds and serve.
