VEGAN UDON NOODLES

Print Recipe

Prep Time 15

Cook Time 15

Cuisine Japanese

Servings 4

Equipment

Large pot
Skillet
Tongs
Measuring cups and spoons
Cutting board
Chef's knife

Ingredients

8 oz. udon noodles
2 tbsp. vegetable oil
1 onion sliced
3 garlic cloves minced
1 red bell pepper sliced
1 cup sliced shiitake mushrooms
1 tbsp. grated ginger
4 cups vegetable broth
1 tbsp. soy sauce
1 tbsp. rice vinegar
2 cups chopped bok choy
1/4 cup chopped scallions
Sesame seeds for garnish

Instructions

Cook udon noodles according to package instructions. Drain and set aside.
In a skillet, heat vegetable oil over medium-high heat. Add onion, garlic, ginger, and red bell pepper and cook for 2-3 minutes, until the onion is soft and translucent.
Add shiitake mushrooms to the skillet and cook for another 5-7 minutes, until the mushrooms are tender.
In a small bowl, whisk together vegetable broth, soy sauce, and rice vinegar.
Add the broth mixture to the skillet and bring to a simmer. Add bok choy and scallions and cook for 2-3 minutes, until the bok choy is wilted.
Add the cooked udon noodles to the skillet and toss everything together until well combined.
Garnish each serving with sesame seeds and serve hot.

Notes

NUTRITIONAL FACTS:

Calories: 270 | Total Fat: 9g | Total Carbohydrates: 42g | Dietary Fiber: 4g | Protein: 8g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

Vegan Udon Noodles