Vegan Yaki Udon (Japanese Stir Fried Noodles)
Do you know the yaki udon? These are Japanese stir fried noodles seasoned with a sauce based on soy sauce. I love this dish because it is, even though it doesn’t look like it, very simple to make, quick and healthy at the same time if you serve it with a lot of vegetables! Here is my recipe for Vegan Yaki Udon (Japanese Stir Fried Noodles).
- Prep time
- 15 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 g of udon noodles
- 250 g plant-based minced meat
- 2 carrots (cut into thin slices)
- 4 spring onions
- 200 g shiitakee mushrooms
- 200 g bean sprouts
- 2 bok choy
- Sesame seeds
- 2 tablespoons dark soy sauce (30 ml)
- 2 tablespoons of soy sauce (30 ml)
- 2 tablespoons of mirin (30 ml)
- 1 tablespoon oyster sauce (15 ml (or a vegan alternative))
- 1 tablespoon of sesame oil (15 ml)
Instructions
- 1
Cook the udon noodles as directed on the package, then drain them and run them under cold water to stop cooking.
- 2
Mix all the ingredients for the sauce and set aside.
- 3
Coarsely chop the white part of the spring onions. Chop the green part finely and reserve for decoration. Cut the carrots into thin slices.
- 4
In a very hot pan, pour a drizzle of neutral oil. Add the meat and sauté for 2 minutes. Then add the carrots and sauté for 2 minutes.
- 5
Then add the shiitake mushrooms, the white part of the spring onions and the bok choy. Stir well to prevent the vegetables from sticking to the pan.
- 6
Then add the bean sprouts and sauté for 1 minute. To finish, add the udon noodles. Finish by pouring the sauce. Stir well and fry for another minute.
- 7
Serve the udon noodles with sesame seeds and green spring onions as decoration.