Yaki udon noodles

A simple stir-fry of spaghetti with beef, carrots, onion and mixed veg in soy sauce.

Allergens: contains cereals containing gluten, soya, sulphites. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 123g carbs · 16g sugars · 12g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Spaghetti.

Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Weigh 150 g carrots, peel and dice them into 5 mm cubes. Weigh 150 g onion, peel and finely chop it. Weigh 50 g spring onions, trim ends and slice them thinly on the diagonal. Set all prepared vegetables aside in separate bowls.
2. Bring a large pot of water to a boil, add a pinch of salt and the 250 g spaghetti. Cook for 8‑10 minutes, stirring occasionally, until the pasta is al dente (firm to the bite). Drain in a colander, rinse briefly with hot water to stop cooking, then toss with ½ tbsp vegetable oil to prevent sticking. Set aside while you prepare the stir‑fry.
3. Place a 28 cm non‑stick wok or large frying pan on the hob over medium‑high heat. Add 1 tbsp vegetable oil and swirl to coat the base. When the oil shimmers and just begins to smoke lightly, it is ready for the mince.
4. Add the 250 g beef mince to the hot pan, breaking it up with a wooden spoon. Cook for 5‑6 minutes, stirring frequently, until the meat is browned all over and no pink remains. If excess liquid appears, drain it off before proceeding.
5. Add the chopped onion and diced carrots to the pan with the mince. Stir‑fry for 3‑4 minutes on medium heat, until the onion becomes translucent and the carrots start to soften but still retain a slight crunch.
6. Tip in the 300 g frozen mixed vegetables, no need to thaw first. Stir‑fry for 2‑3 minutes, tossing constantly, until the vegetables are heated through and look bright and glossy.
7. Pour the 60 ml soy sauce over the mixture, adding a splash of water (about 15 ml) if the pan looks dry. Stir well to coat everything evenly and cook for 1‑2 minutes, allowing the sauce to thicken slightly and cling to the ingredients.
8. Add the cooked spaghetti to the pan, tossing everything together with two spatulas or tongs. Heat through for 2 minutes, stirring constantly, until the noodles are well coated and steaming hot. Taste and season with a pinch of salt and freshly ground black pepper if needed.
9. Finally, stir in the sliced spring onions and remove the pan from the heat. Transfer the yaki udon to serving plates or bowls, garnish with an extra sprinkle of spring onion if desired, and serve immediately while hot.

Tips

• Swap beef mince for pork mince, chicken mince, or crumbled tofu for a cheaper or vegetarian version.
• Make a double batch, cool within 1–2 hours, portion into airtight containers and refrigerate for up to 2 days or freeze for longer storage; label with date.
• Reheat frozen portions by thawing overnight in the fridge, then microwave or stir‑fry in a pan until steaming hot throughout; reheat only once.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Spaghetti · about 250g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Chicken Stroganoff, Pad Thai with Chicken, Chicken Noodle Soup.
• Beef mince · about 750g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Beef and Bean Chili, Beef & Potato.
• Carrots · about 350g left
  Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Sausage and bean casserole.
• Onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Spring onions · about 150g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Soy sauce · about 440ml left
  Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Vegetable stir-fry with tofu, One pot vermicelli noodles.
• Frozen mixed vegetables · about 700g left
  Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Sausage and Pasta.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).