35min 4 ppl
Vegan Yaki Udon
26 minutes
4 people
Medium31–60 min or 7–12 steps
26 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 10g
Carbs 58g
Fats 14g
About this dish
Thick, chewy udon noodles stir-fried hard with king oyster mushroom and vegetables in a soy and vegetarian oyster sauce glaze, finished with a scatter of nori. Yakisoba's heartier cousin, rebuilt without any animal stock.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsthickly sliced200 g
- Cabbageshredded150 g
- Carrotsjulienned60 g
- Beansprouts150 g
- Spring onionssliced2
Dried Goods
- Udon noodles600 g
- Nori flakes5 g
Oils & Condiments
- Soy sauce60 ml
- Vegetarian oyster sauce30 ml
- Mirin20 ml
- Sesame Oil15 ml
- Vegetable Oil15 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Shred the cabbage, julienne the carrots, and slice the spring onions.
Approx. 6 minutes
2
Whisk together the soy sauce, vegetarian oyster sauce and mirin to make the sauce.
Approx. 3 minutes
3
Heat the vegetable oil in a wok over high heat and stir-fry the king oyster mushroom for 4 minutes until browned.
Approx. 4 minutes
4
Add the carrots and cabbage and stir-fry for 5 minutes until tender-crisp.
Approx. 5 minutes
5
Add the udon noodles and beansprouts and stir-fry for 3 minutes, breaking up the noodles as they heat through.
Approx. 3 minutes
6
Pour in the sauce and sesame oil and toss for 2 minutes until glossy.
Approx. 2 minutes
7
Divide between plates, scatter with spring onion and nori flakes, and serve.
Approx. 3 minutes
