Lentil and Green Bean Udon Stir-Fry

Ingredients

• Udon noodles 2 x 200g packs fresh or 200g dried
• Cooked brown or green lentils 1 x 400g can, drained and rinsed
• Green beans 200g, trimmed
• Garlic 3 cloves, minced
• Fresh ginger 1 tbsp, finely grated
• Spring onions 3, thinly sliced (whites and greens separated)
• Soy sauce (or tamari for gluten-free) 60ml
• Sesame oil 1 tbsp
• Rice vinegar 1 tbsp
• Maple syrup (or agave nectar) 1 tsp
• Cornflour 1 tbsp
• Vegetable oil (for stir-frying) 2 tbsp
• Water 50ml
• Chilli flakes (optional) Pinch
• Sesame seeds (for garnish, optional) 1 tsp

Method

1. If using dried udon noodles, cook them according to packet instructions, drain and set aside. If using fresh, prepare them as directed.
2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, and 50ml of water. In a separate tiny bowl, mix the cornflour with 1 tbsp of water to form a slurry, then add this to the soy sauce mixture and whisk until smooth.
3. Heat 1 tbsp of vegetable oil in a large wok or frying pan over a medium-high heat. Add the trimmed green beans and stir-fry for 3-4 minutes until tender-crisp.
4. Add the remaining 1 tbsp of vegetable oil to the wok. Add the minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
5. Add the drained lentils to the wok and stir-fry for 1-2 minutes, breaking them up slightly.
6. Pour the prepared sauce over the ingredients in the wok. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
7. Add the cooked udon noodles and the green parts of the spring onions to the wok. Toss everything together gently to coat the noodles and lentils in the sauce. Cook for another minute until heated through.
8. Serve immediately, garnished with chilli flakes and sesame seeds, if desired.