VEGAN YAKI UDON

Print Recipe

Prep Time 15

Cook Time 15

Cuisine Japanese

Servings 4

Equipment

Large skillet or wok
Wooden spoon or spatula
Knife
Cutting board

Ingredients

1 package 8 oz udon noodles
1 tablespoon vegetable oil
1 small onion sliced
1 red bell pepper sliced
1 cup sliced shiitake mushrooms
1 cup sliced bok choy
2 cloves garlic minced
1 tablespoon grated ginger
1/4 cup soy sauce
2 tablespoons vegan oyster sauce
2 teaspoons sugar
Salt and pepper to taste
Green onions chopped, for garnish

Instructions

Cook udon noodles according to package instructions, then rinse in cold water and set aside.
In a large skillet or wok, heat oil over medium-high heat.
Add onions and sauté until translucent.
Add bell pepper and shiitake mushrooms and sauté until tender.
Add bok choy, garlic, and ginger, and stir-fry for 1-2 minutes.
Add cooked udon noodles to the skillet and stir to combine.
In a small bowl, whisk together soy sauce, vegan oyster sauce, sugar, salt, and pepper.
Pour sauce over udon and vegetables and stir-fry for an additional 2-3 minutes.
Serve hot, garnished with chopped green onions.

Notes

NUTRITIONAL FACTS:

Calories: 274 | Total Fat: 5g | Total Carbohydrates: 50g | Dietary Fiber: 4g | Protein: 7g

For your kitchen tools, check Sur La Table.

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Vegan Yaki Udon