Vegan Yaki Udon Recipe
My vegan take on a classic Japanese stir fry, yaki udon, my version uses lots of shiitake mushrooms and my "Western" take on Japanese "Worcestershire sauce"... a quick and easy dish that will go from your cupboard to your table in under 30 minutes!
Servings 2 Servings
Calories 351kcal
Ingredients
- 250 g Shiitake Mushrooms 2½-3 Cups
- 100 g Carrot ¾-1 Cup
- 35 g Ginger 1 Thumb-Sized Piece
- 2 Garlic Cloves
- 1 Small-Medium Pak Choi 150g
- 1 Small Onion 100g
- 300 g Udon Noodles I use straight-to-wok noodles
- 2 Spring Onions
- 1 tablespoon Cooking Oil
For the Sauce:
- 3 tablespoon Light Soy Sauce
- 1½ tablespoon Hendersons Relish
- 1½ tablespoon Mirin
- 1 tablespoon Light Brown Sugar
Instructions
- Cut the mushrooms into 5-7mm (¼") thick slices.
- Julienne the carrot into strips around 2-3mm (⅛") in profile. A mandolin really helps with this.
- Peel the ginger and cut it into batons as thinly as you can.
- Peel the garlic cloves and slice them as thinly as you can.
- Cut the root off the pak choi and then cut it across the vegetable into 2.5cm (1") thick pieces and separate into the leafy bits and the stalks.
- Top and tail the onion, then cut it in half and peel it. Cut the onion into 5mm thick slices.
- Cut the spring onions into slices 2-3mm (⅛") thick at a 45° angle.
- Mix the ingredients for the sauce together.
- Place the udon noodles in a sieve or colander and some boiling water over them; this is just to free them up rather than cook them and then refresh them under cold water.
- Heat a wok over a very high heat and when it shimmers, add the oil followed by the onions and carrots and stir-fry for 1 minute.
- Add the mushrooms and stir-fry for 90 seconds.
- Throw in the garlic and ginger and stir-fry for 30 seconds
- Add the stalks of the pak choi and stir-fry for another minute.
- Pour in the sauce and cook until the vegetables are nicely coated and the sauce thickens a little.
- Add the noodles and leaves of the pak choi and cook for 60-90 seconds, tossing to coat as you go.
- Add the spring onions, toss and serve immediately.
Nutrition
Serving: 1 | Calories: 351kcal | Carbohydrates: 59g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 1838mg | Fiber: 8g | Sugar: 20g
