Yummy Cauliflower & Red Pepper Udon Noodles

A vibrant, wholesome bowl by Nashi Foods 

Prep Time: 5 minutes 

Cook Time: 10 minutes 

Approx Meal Size: 430 g 

Ingredients 

• 1 pack Nashi Tapioca Udon Noodles 

• 1½ tsp rapeseed oil 

• 1 clove garlic, minced 

• ½ small red onion, thinly sliced 

• ½ cup cauliflower florets 

• ½ cup red bell pepper, sliced 

• ½ cup shredded carrot 

• ½ small courgette, sliced thinly 

• 1 tsp smoked paprika 

• ½ tsp chilli flakes (adjust to taste) 

• 1 tsp low-sodium soy sauce 

• 1 tbsp lime juice 

• 1 tbsp chopped fresh parsley 

• 1½ tsp pumpkin seeds, lightly toasted 

• Salt and black pepper, to taste 

Method 

Step 1: Cook the noodles 

Rinse Nashi Tapioca Udon Noodles 2–3 times under cold water. Heat in an open pan for 2–3 minutes or in the microwave for 1 minute. Drain and set aside. 

Step 2: Saute the aromatics 

Heat rapeseed oil in a pan over medium heat. Add garlic and red onion. Fry for 30 seconds until fragrant. 

Step 3: Cook the vegetables 

Add cauliflower, red bell pepper, carrot, and courgette. Stir-fry gently for 3–4 minutes until tender but still slightly crisp. 

Step 4: Add spices and sauce 

Sprinkle in smoked paprika and chilli flakes. Pour over soy sauce and lime juice. Stir well to coat vegetables evenly. 

Step 5: Combine noodles 

Add the cooked Nashi Udon noodles to the pan. Toss gently until everything is well combined. Adjust salt and black pepper. 

Step 6: Finish & serve 

Turn off the heat. Sprinkle fresh parsley and toasted pumpkin seeds on top. Serve immediately while warm. 

Serving Tip 

For extra texture and flavour, lightly roast the pumpkin seeds in a dry pan for 2 minutes before adding to the noodles. 

Estimated Nutrition Value 

• Energy - 380 kcal 

• Carbohydrate - 22g 

• Unsaturated Fat - 14g 

• Saturated Fat - 2g 

• Fibre - 9g 

• Protein – 18g