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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
If you like slippery noodles, I bet you would like this easy one-pan dish. Yaki Udon is not only super easy to make but also very yummy. Loaded with mushrooms and vegetables, and coated in a flavorful sauce that will get you deeply hooked, and asking for more.
This Vegan version Yaki Udon( Stir-fried Udon Noodles With Vegetables) recipe only requires a handful of simple ingredients, and the best thing is, it will be ready to serve in under 20 minutes!
Yaki Udon (焼きうどん, “fried udon”) is a Japanese Udon noodle stir-fried with your choice of protein, vegetables, and a soy-based sauce. It is similar to yakisoba, which involves a similar stir fry technique using ramen-style wheat noodles. Yaki udon is relatively simple to make, you can easily pick out udon noodles from other varieties, because of their unique bouncy texture! While udon noodles are often served in noodle soup, the thick and smooth texture makes them great for stir-fries too. —Joyful Dumplings
Ingredients
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2 tablespoons
Cooking Oil
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600 grams
Udon Noodles(Cooked)
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320 grams
Cabbage
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110 grams
Carrot
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10 pieces
Dried Shiitake Mushroom
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60 grams
Brown Onion
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8 grams
Crushed Garlic
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3 tablespoons
Light Soy Sauce
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2 tablespoons
Dark Soy Sauce
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2 tablespoons
Vegan Oyster Sauce
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4 tablespoons
Black Vinegar
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2 tablespoons
Mirin
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2 teaspoons
Sesame Oi
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1/4 teaspoon
Ground White Pepper
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4 tablespoons
Mushroom Soaking Water
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2 tablespoons
(Garnish) Black and White Sesame seeds
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1 handful
(Garnish) Shredded Nori
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1 handful
(Garnish) Sliced Spring Onion
Directions
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Firstly, we gonna soak Shiitake mushrooms in hot boiling water for 15 minutes, then slice them. Meanwhile, we slice the cabbage, carrot, and brown onion, also finely chop the garlic.
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Cook packed udon noodles in the pot with boiling water for 1-2 minutes until the noodles are loose. Drain them then set them aside.
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Heat up the frying pan with oil on medium-high heat, saute brown onion, Shiitake mushroom, carrot, and garlic until they are softened.
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Add cabbage to the pan and mushroom soaking liquid. Cook until cabbage is softened. Then add light and dark soy sauce, oyster sauce, and ground white pepper in, cook for 1-2 minutes.
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Return udon noodles back to the pan, stir and mix with the sauces until noodles are well coated.
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Add black vinegar in, stir and cook for further minutes. Taste to see if more salt is needed.
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Finish with sesame oil, then garnish with black and white sesame seeds, shredded Nori, and spring onion.
More details is at https://joyfuldumplings.com
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