Ingredients (Serves 2-3)
For the noodles:
- 2 packets (200g each) fresh or frozen udon noodles
- 2 tbsp neutral oil (e.g., vegetable or canola oil)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 small carrot, julienned or thinly sliced
- 1 bell pepper (any color), thinly sliced
- 1 cup shredded cabbage
- 1/2 cup broccoli florets (optional)
- 1/2 cup mushrooms (e.g., shiitake or button), sliced
- 2 green onions, chopped (plus extra for garnish)
For the sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp mirin (sweet rice wine) or rice vinegar
- 1 tbsp oyster sauce (or vegetarian oyster sauce for a vegan option)
- 1 tsp sesame oil
- 1 tsp sugar or maple syrup
- 1/2 tsp ground white or black pepper
Optional toppings:
- Sesame seeds
- Nori strips (dried seaweed)
- Chili flakes or sriracha for heat
Instructions
- Prepare the noodles:
If using fresh udon noodles, loosen them by soaking in hot water for 1-2 minutes, then drain. If using frozen noodles, cook them according to package instructions and drain. Set aside. - Mix the sauce:
In a small bowl, whisk together soy sauce, mirin, oyster sauce, sesame oil, sugar, and pepper. Set aside. - Stir-fry the vegetables:
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
- Add the onions and garlic, stirring until fragrant (about 1 minute).
- Add the carrots, bell peppers, cabbage, broccoli, and mushrooms. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
- Add the noodles and sauce:
Push the vegetables to one side of the pan and add the remaining 1 tbsp of oil. Add the udon noodles and pour the sauce over them. Toss everything together to combine, ensuring the noodles are coated in sauce. - Finish and garnish:
Stir in the chopped green onions and cook for an additional 1-2 minutes. Remove from heat. Garnish with sesame seeds, extra green onions, and any other desired toppings. - Serve:
Serve hot and enjoy your flavorful Veggie Yaki Udon!
This dish is highly adaptable—feel free to swap in your favorite veggies or add tofu for extra protein. Let me know how it turns out! 🍜🥢
