Vegan Stir Fry Udon Noodles
Votes: 4
Rating: 4.5
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Rate this recipe!
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Stir-fry Udon Noodles are the quickest and easiest vegan weeknight meal. These noodles are loaded with healthy veggies and robust chili garlic sesame sauce. Deliciously yum and ready in 30 minutes!
SERVES PREP TIME
6SERVINGSS 10MINUTES
COOK TIME
15MINUTES
SERVES PREP TIME
6SERVINGSS 10MINUTES
COOK TIME
15MINUTES
Vegan Stir Fry Udon Noodles
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Stir-fry Udon Noodles are the quickest and easiest vegan weeknight meal. These noodles are loaded with healthy veggies and robust chili garlic sesame sauce. Deliciously yum and ready in 30 minutes!
SERVES PREP TIME
6SERVINGSS 10MINUTES
COOK TIME
15MINUTES
SERVES PREP TIME
6SERVINGSS 10MINUTES
COOK TIME
15MINUTES
INGREDIENTS
  • CHILI GARLIC SESAME SAUCE
  • 1.5 tablespoons Chili Garlic sauce
  • 1/4 cup Soy sauce (light)
  • 1.5 tablespoons Rice Vinegar
  • 1.5 teaspoon Ginger paste
  • 1.5 teaspoon Minced Garlic
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Hoisin Sauce
  • 1 tablespoon Sesame seeds
  • 2 tablespoons Brown sugar or Maple syrup
  • 1 teaspoon Chili flakes
  • 2 tablespoon Avocado OIl or any Vegetable oil
  • FOR THE NOODLES
  • 2 7 oz or 200 grams Soft vacuum-packed packet of Udon noodles
  • 1 medium or 1 cup Chopped Onion
  • 1 medium Red Bell Pepper, cored, seeded and thinly sliced
  • 1 packet or 4oz/113 grams Sliced Shiitake Mushrooms
  • 1 medium head or 3 cups Thinly Sliced Bok Choy stems
  • GARNISH
  • Sesame seeds
  • Scallions/Spring Onions
CHANGE SERVING SIZE: SERVINGSS
CHANGE UNITS:
CHANGE UNITS:
METHOD
  1. Assemble ingredients for the sauce.
  2. Combine everything in a cup and whisk well to combine. Set aside. Makes a little over 1/2 cup of sauce.
  3. Unwrap the udon noodles. You can use any noodles of your choice.
  4. Fill a large pan with hot tap water. Add udon noodles to this bowl and soak for a few minutes. Using a fork gently move the noodles around to separate. Drain the noodles. Rinse under cold water and drain again.
  5. Transfer the drained noodles to a bowl and pour 1/4 cup of the chili garlic sesame sauce. Save the rest.
  6. Toss to combine. Set aside.
  7. Place a heavy-bottomed pan over heat and add avocado oil. Once the oil is hot, add ginger-garlic and onions. Stir that for few minutes until the garlic becomes fragrant and onions are softened.
  8. Add in sliced bell pepper, shiitake mushrooms and stir to combine. Cook for a minute or so.
  9. Add Bok Choy and stir. Take it off the flame immediately. Do not cook the veggies after bok choy is added.
  10. Pour the remaining sauce and toss gently.
  11. Add the sauteed veggies to the pre-cooked noodles and toss gently to combine.
  12. Serve yourself a full plate and enjoy!
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