Udon with Lemon and Corn

Serves: 3

Style: Western

Difficulty: Easy


270g Hakubaku Organic Udon noodles
1 lemon, organic
1 can organic corn kernals, drained
extra virgin olive oil
fresh ginger, finely chopped or crushed
salt and freshly cracked pepper


Udon with Lemon and Corn


Cut 3 strips of peel off the lemon and chop finely.
Juice the lemon.
Bring a large pan of water to the boil.
Add a dash of olive oil.
Add noodles and gentle stir while they cook.
Cook until “al dente” – firm.
Drain, then add some olive oil and gently toss until the oil coats the noodles.
Add the corn, ginger, lemon juice. lemon peel, salt and pepper.
Serve warm or chilled.



Got a good Recipe to Share?

Upload your recipe to our database and share it with others.