Vegan Yaki Udon
This Vegan Yaki Udon dish is so packed full of flavor! Tender and chewy udon noodles are in a stir fry with fresh vegetables and a sweet sauce for a perfect weeknight meal.
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Servings: 2 people
Calories: 578kcal
Equipment
- Large pan or Wok
Ingredients
- 1 tablespoon Canola oil or other neutral oil
- ½ White onion sliced longways
- 1 cup Shiitake mushrooms sliced
- 1 cup Broccoli florets
- ½ Red bell pepper sliced into matchsticks
- 1 clove Garlic minced
- ½ Large carrot julienned
- 1 cup Shredded cabbage or ¼ head of cabbage
- ½ cup Water
- 2 packs/servings Fresh udon noodles (about 400g)
- Sliced scallions for garnish
- Sesame seeds for garnish
Sauce Ingredients
- 2 teaspoon Toasted sesame oil
- 3 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar or mirin
- 1 tablespoon Light brown sugar
- 2 tablespoon Vegan oyster sauce OR Vegan worcestershire sauce **see notes for alternatives**
- 1 teaspoon Ginger grated
- 2 tablespoon Ketchup
Instructions
- Begin by prepping all of the necessary ingredients.
- Either soak the udon if using fresh, or boil and drain dry udon noodles. Set aside.
- Slice the carrot into matchsticks or julienne slices about about 2-inches long.
- Finely mince the garlic, grate the ginger, and slice the onion longways, thinly.
- Slice the bell pepper into long, thin strips.
- Cut broccoli into small, bite-sized florets.
- Finely shred the cabbage.
- In a mixing bowl or large glass measuring cup, add soy sauce, toasted sesame oil, rice vinegar, sugar, vegan mushroom oyster sauce*, grated ginger, and ketchup.
- Whisk together until the sugar is dissolved.
- Heat a large pan or wok with a high-heat neutral oil like canola.
- Once hot, add sliced onions with a pinch of salt and sauté until soft.
- Add bell pepper, carrots, mushrooms, broccoli, and minced garlic.
- Sauté again on high heat for about 1 minute.
- Add shredded cabbage and ½ cup of water to allow the carrots and cabbage to soften.
- Once all the water has evaporated, remove about ½ of the vegetables and set aside in a bowl. Drizzle the set aside vegetables with 1 tablespoon soy sauce.
- Once the vegetables still in the pan are cooked, soft, and lightly browned, add the soaked/boiled and drained udon noodles.
- Pour in the sauce and carefully toss/sauté until the noodles are heated through and the sauce is absorbed.
- Add the separate bowl of vegetables back into the pan and toss everything together, careful not to break the udon noodles.
- Separate into two bowls for serving, garnish with sliced scallions and sesame seeds.
Notes
- If you can't find vegan oyster sauce OR vegan Worcestershire sauce, try mixing 1 tablespoon of soy sauce with ½ tablespoon ketchup and ½ tablespoon sugar OR hoisin sauce to get a similar flavor.
- If you don't have all of the vegetables, feel free to substitute or add any that you have on hand and enjoy. I think that bok choy or spinach would be good in this, as well as snow peas or green beans.
- Store any leftover vegan yaki udon in a sealed container in the refrigerator for 3-5 days, or freeze it for up to 1 month. Re-heat by sautéing with a small amount of oil and water.
Nutrition
Calories: 578kcal | Carbohydrates: 101g | Protein: 15.9g | Fat: 12.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 6g | Sodium: 3159mg | Potassium: 471mg | Fiber: 10.3g | Sugar: 25g | Vitamin A: 71IU | Vitamin C: 79mg | Calcium: 39mg | Iron: 16mg
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