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Close up shot of Yaki Udon noodles

Vegan Yaki Udon

5 from 1 vote
Chewy udon noodles stir-fried with mushroom, onion, garlic and mushrooms in a sweet and sticky vegan sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Main Course
Cuisine: Japanese
Calories: 471
Ingredients Method

Ingredients
  

  • 500 g/17½oz udon noodles frozen
  • 120 g/4¼oz shiitake or oyster mushrooms sliced
  • 1/2 brown onion thinly sliced
  • 2 cups large cabbage leaves thinly shredded
  • 3 spring onions roughly chopped
  • 3 garlic cloves finely chopped
Sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp mushroom vegetarian stir-fry sauce
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 2 tsp brown sugar
Garnish
  • toasted sesame seeds
  • thinly sliced spring onion green part only

Method
 

  1. Mix together the sauce ingredients in a small bowl. Set aside.
  2. Cook your udon according to package instructions, drain and rinse with cold water. Set aside.
  3. Heat 2 tablespoons of vegetable oil in a stir fry pan, or wok, over a high heat.
  4. Once the oil is very hot, add in your onions and mushrooms. Fry, stirring or tossing constantly, until the onions have browned and are almost crispy, around 2-3 minutes.
  5. Now add in your cabbage, spring onions and garlic. Fry, stirring or tossing constantly, until the cabbage is starting to brown but is still slightly crunchy, around 2-3 minutes.
  6. Add in the udon noodles and stir fry for 2 minutes.
  7. Add in your sauce and stir fry for 1 more minute.
  8. Serve topped with the extra spring onion and sesame seeds.