Korean-style Sticky Green Lentil with Udon Noodles, Cucumber & Beansprouts
Ready in about 21 minutes, this satisfying green lentil and udon noodles dish is built for fat-loss phases — 510 kcal and 27g protein.
Ingredients
- 200g lentils
- 145g udon noodles
- 80g cucumber
- 80g bean sprouts
- 10g sriracha
- 15g soy sauce
- 10g honey
- 6g garlic
- 3g sesame oil
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the cucumber and beansprouts, then measure out the sauce ingredients.
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2
Loosen the udon noodles in boiling water for 2 minutes and drain.
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3
Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.
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4
Whisk the hot sauce, soy, honey, garlic and sesame oil. Add to the pan and bubble for 1-2 minutes until thick and glossy.
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5
Meanwhile, steam or stir-fry the cucumber and beansprouts for 3-5 minutes until just tender with a little bite.
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6
Build the plate: udon noodles first, then the veg and green lentil, spooning over any remaining sauce. Finish with the sesame seeds.
Tap ingredients and steps to tick them off as you cook.