Page 200 - CMC Recipe Book

CMC
Recipe - Veggie Yaki Udon Category - Vegetarian
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesam
Soya
SD
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time Cooking Temp
16
12
15 mins
20 - 30 mins
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Vegetable Oil
15ml
Red Onion
3
Mangetout
800g
Baby Corn
400g
Baby Pak Choi
10
Spring Onions
Bunch
Mild Curry Powder
3tbs
Soy Sauce
20ml
Ready Cooked Udon Noodles
1000g
Fresh Ginger
50g
Garlic
1tbs
Total
Portion Cost
Method
Wash and peel all the vegetables. Split the pak choi in to quarters, slice the red onion into thin wedges, halve the baby corn, finely chop the ginger and slice the spring onions.
Heat the oil in a pan over a high heat. Add the onion and cook for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and stir fry for a further 5 mins. Add the garlic, curry powder, ginger and soy sauce, and cook for a further minute.
Add the udon noodles and stir in 50-100 ml of hot water.
Transfer to bowls and serve.