Vegan Udon Stir Fry
You'll love this simple but flavourful udon noodle recipe for a quick stir fry that's ready to eat in under 20 minutes!
Servings: 3
Ingredients
Yaki Udon Sauce
- 1 tbsp dark soy sauce 20 g
- 1 tbsp soy sauce 15 g
- 3 tbsp vegetarian oyster sauce 60 g
- 1 tbsp mirin 15 g
- 1 tbsp maple syrup 15 g
- 2 cloves garlic minced
- 2 tbsp water
- pinch of chili flakes optional
Stir Fry
- 500 g udon noodles frozen are best
- 2 carrots peeled and cut into matchsticks (125 g)
- 2 cups green cabbage thinly sliced (180 g)
- 2 cups shitake mushrooms thinly sliced (110 g)
- 5-7 green onions thinly sliced
- 1 tbsp neutral oil like avocado oil
- sesame seeds for topping
- green onions for topping
- chili flakes for topping
Instructions
- For the sauce: In a small bowl, mix all sauce ingredients together until combined. Set aside.
- Prepare the Noodles: If using frozen udon noodles, soak them in hot water for 1-2 min, carefully separating the noodles using chopsticks, then drain and rinse well under cold water. Set aside until ready to use. If you're using shelf-stable packaged noodles, you don't have to soak them but it's helpful to gently separate and loosen the noodles.
- Stir Fry the Veggies: In a large pan or wok, heat 1 tbsp oil over medium-high heat. When the pan is hot, add the carrots, cabbage and mushrooms. Cook for 5-6 min, stirring often, until tender.
- Add Noodles: When the veggies are tender, add the green onions (reserve some green onions for topping), udon noodles and prepared sauce. Cook for 1-2 min, tossing everything together until noodles are well coated. For slightly crisped noodles, mix well then let them sit without stirring for 1-2 minutes to brown on the bottom.
- Serve: Serve the yaki udon immediately. Garnish with extra green onions, toasted sesame seeds and chili flakes, if desired.
Video
Notes
Store leftovers in a sealed container in the fridge for up to 5 days. Reheat in a hot pan or the microwave until heated through.
If you'd like to add tofu to this recipe, cook it separately according to this pan-fried recipe or baked tofu recipe and serve on top of your noodles.
Nutrition
Serving: 1/3 of recipe | Calories: 382kcal | Carbohydrates: 66g | Protein: 12g | Fat: 9g | Fiber: 7g | Sugar: 14g