Vegetarian Yaki Udon (Japanese fried noodles)
This Vegetarian Yaki Udon recipe is a meatless version of a Japanese legend. Quick and easy to make yet full of nutritious ingredients, it'll become your new favourite!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600g / 20oz udon noodles precooked (or 300g / 10oz dry)
- 1 tbsp oil
- 100g / 1 cup white cabbage
- 100g / 1 cup shiitake mushrooms (or button mushrooms)
- 1 carrot (julienned)
- 3 green onions (green parts cut into 5cm/2 inch pieces; white parts sliced)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp tsuyu/dashi stock (or Worcestershire sauce)
- 1 tsp sesame oil (optional)
Instructions
- 1
Prepare the vegetables by cutting the carrot into very thin slices, finely slicing the cabbage, and removing the stems from large mushrooms (they tend to get firm) and trim the stem on the small ones. Cut the mushrooms into bite-sized pieces.
- 2
Cook the udon noodles according to package instructions if using dry noodles. Rinse in cool water after cooking.
- 3
In a wok or large pan heat the oil and add the cabbage, carrots, mushrooms and the white sections of the green onions. Stir fry for 5-7 minutes. They should be cooked but still firm to the bite. The volume of the vegetables will reduce by half.
- 4
Add the udon noodles and the rest of the green onions to the pan along with soy sauce, mirin and dashi stock. Toss to combine and heat through for 2-3 minutes. Drizzle with sesame oil before serving if desired. Taste and add salt if needed.