Wok vegetables with udon noodles

Preparation 10 mins
Cooking 15 minutes
Wokgemüse mit Udonnudeln

Wok vegetables with udon noodles



Boiled Peanuts

220 Grams

pre-cooked udon nuddles

200 gram

Freshly Chopped Ginger

1 Teaspoon

Freshly chopped red chilis

0 teaspoon

Garlic cloves, finely diced

1 Piece

Red pepper

150 Grams


150 Grams


2 Piece

Oyster sauce

3 tbsp (tablespoon)

soy sauce

1 1⁄2 tbsp (tablespoon)

Fish sauce

1 1⁄2 tbsp (tablespoon)

Coconut oil

1 1⁄2 tbsp (tablespoon)

Time to prepare

Preparation 10 mins
Cooking 15 minutes

Boiled Peanuts Umami with udon noodles and vegetables from the wok.


  1. Wash the vegetables. Cut the peppers and broccoli, and cut the carrots lengthwise into sticks.
  2. Finely chop the garlic, ginger and chili.
  3. Heat the wok over medium heat and add the coconut oil. Wash. Fry the ginger, garlic and chilies in it.
  4. Add the vegetables and turn the heat to high. Keep turning the vegetables in the wok. As soon as the vegetables release liquid, add the oyster sauce, soy sauce, fish sauce and udon noodles and turn. Put the lid on the wok and reduce the heat to medium. Cook for a further 6-8 minutes, stirring in the vegetables during this time so that the udon noodles separate from each other. At the end, add the Boiled Peanuts Umami and cook for a further 2 minutes.
  5. Turn off the heat and serve the dish in suitable bowls.

Enjoy your meal!

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