Ingredients (serves 2)

  • 90g udon noodles
  • 1/2 cup edamame beans
  • 1 shallot, sliced
  • 1 large carrot, julienned
  • 1/2 red capsicum, finely sliced
  • 1/2 yellow capsicum, finely sliced
  • 1/2 wombok cabbage, shredded
  • 1 cup snow peas
  • 4 tablespoons soy sauce
  • 2 teaspoon vegan friendly dashi powder
  • 1 tbs fresh ginger, finely grated
  • 2 spring onions, sliced finely
  • sesame seeds, optional


  • Prepare all vegetables as directed above
  • In a small bowl combine soy sauce and vegan dashi powder
  • Defrost edamame beans by steaming in microwaves for approximately 3 minutes
  • In a pan lightly sauté shallot, edamame, capsicum, carrot, and cabbage, until softened
  • Bring a pot of water to boil and add in udon noodles, cook for approximately 6 minutes or as directed on packaging
  • Add the udon noodles and the sauce to the pan with the vegetables, stir to combine all the ingredients, and serve immediately topping with grated ginger, sesame seeds, and sliced spring onion



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