Asian-style udon primavera

Asian-style udon primavera

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  • 4 - 6
  • Easy
  • Dairy free Fat conscious Health conscious
  • 20 minutes
  • 45 minutes
  • Jordan Riesling 2010


  • 4 cloves garlic
  • 1 T ginger
  • 1 small chilli, seeded and diced
  • 1 lemongrass stalks, finely chopped (bottom third only)
  • 6 T olive oil
  • 1/2 cup white wine
  • 8 plum tomatoes, diced
  • 1 T tamarind paste (optional)
  • 2 t fish sauce
  • 1 t sugar
  • 250 g calamari tentacles
  • 40 g spring onion, sliced at an angle
  • 1 small bunch coriander, roughly chopped
  • 250 g udon noodles, cooked according to package instructions and cooled

Cooking Instructions

Fry the garlic, ginger, chilli and lemongrass in 4 T olive oil until light golden. Add the white wine and boil for 1 minute.

Add the tomatoes and tamarind, if using, and cook slowly for 30 to 40 minutes.

Add the fish sauce and sugar. Remove from the heat.

Heat the remaining olive oil in a frying pan. Add the calamari and flash fry for 3 minutes. Add the tomato sauce, then toss in the spring onion and coriander. Add the cooked noodles and mix.

Serve immediately.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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