Yaki Udon Recipe
This Yaki Udon recipe is a Japanese stir fry dish consisting of udon noodles in a soy based sauce, with (in this case, a vegan) meat and veggies!
Equipment
- Stovetop Pan
Ingredients
For the Sauce
- 2¼ tbsp tamari Sub: soy sauce
- 1½ tsp coconut sugar Sub: brown sugar
- 1 tsp white wine vinegar
- 1¼ tsp rice wine vinegar
For the Noodles
- 1 Beyond Meat patty, cut into pieces pieces and "crumbled" to resemble ground beef. Sub: any other veggie "meat" patty you may have. Also tofu can work, will just have a different taste.
- 1 small purple onion
- 2 small bok choy, stems removed
- ½ cup snow peas
- ½ cup green bell pepper, thinly sliced lengthwise
- ¼ cup shiitake mushrooms, sliced
- 1 green onion, chopped
- ⅓ cup shredded green cabbage
- ⅓ cup thinly sliced carrots (like "matchsticks") I didn't have any on hand, but traditionally they should be used!
- 1 200g pack udon noodles
- 1 tbsp oil any neutral tasting oil would work better. eg. grapeseed oil, canola oil, etc.
Instructions
- Make sure the udon noodles are cooked accordingly to the instructions on the package. They do usually come pre-cooked, but you have to put them into boiling water for a few minutes as the instructions on the package say. Once they are cooked, drain the water and rinse the noodles under cold water. Set aside.
- In a small bowl, mix together all sauce ingredients. Set this aside.
- In a stovetop pan over medium-high heat, add the oil.
- Add in the "beef," and stir it around for a minute.
- Add in all the veggies, and stir this around for another minute.
- Add in the cooked (and drained of excess water) noodles, as well as the sauce. Stir fry for another few minutes.
- Serve hot!
Notes
Storage
- Store in an airtight container in the refrigerator for up to three days.