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Vegan Udon Noodles

Continuing on the Udon (うどん) path, here we are today for a fully vegan stir-fry version of it. This time, the goal is to aim for an Asian flavor noodles based dish while keeping animal products away. As for all stir-fry, the principles stay the same: fresh ingredients, advance preparation, and quickness of execution. If you follow these, you are bound to obtain a delicious dish to share with your guests or you can portion for your meals for later during the week.

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For our Vegan Udon Noodles, we used carrots, baby corn, green sweet peppers, mushrooms, white onions and garlic. This gives a rainbow of colors and textures along with all the vital nutrients carried by these vegetables. But this is by no mean set ingredients to abide by. Choose whatever vegetables that would do well in a stir-fry (not too soft, not too watery) and create the Vegan Udon Noodles of your taste!

The ingredients are given for 4 medium servings.

 

 
DIRECTIONS

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Preparing the sauce

  1. Peel and mince the garlic cloves. Peel and mince the ginger.

  2. Mix in a small bowl all the ingredients. 

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Stir-frying the ingredients

  1. For the udon noodle, we usually buy the vacuum sealed one that only needs to be warmed up and then they are perfect for stir-frying. Unpack the noodles and shuffle them.

  2. Wash, peel, and julienne slice the carrots. Wash, dry, de-seed and slice the green sweet peppers (aim for the same thickness as the carrots so that everything cooks evenly).

  3. Empty a can of baby corn and rinse and drain the baby corns (around 1 cup of baby corns). Slice the baby corns in half.

  4. Empty a can of mushroom and rinse and drain the mushrooms (around 1/2 a cup of mushrooms).

  5. Peel and chop the onions and the garlic. Put aside all these ingredients. Remember that when you stir-fry something, you need to have all your ingredients fully ready as when the frying pan is hot, you run the risk of burning everything if you still have some preparations to do.

  6. In a big hot fry-pan (or a wok or a dutch oven), add three tablespoons of avocado oil. Coat the whole pan with the oil.

  7. Add immediately the onion and the garlic. After one minute, add the carrots. After one more minute, add the sweet peppers and the baby corns. Finally, add the mushrooms. Stir-fry for 3-4 more minutes and add in the noodles. After one minute of stir-frying, add the sauce and be sure to coat everything with the sauce. Stir-fry for one more minute and take the pan away from the stove. Your stir-fry is finished!

  8. Plate the dish immediately. Sprinkle some spices of your choice. Enjoy!

Baby corns, carrots, green sweet pepper, mushroom, onion, garlic
INGREDIENTS

 

Stir-fry

  • 400g of udon noodles (2 packs of 200g)

  • 1 carrot, in julienne slices

  • 1 cup of baby corn, sliced in half

  • 1/2 cup of mushrooms, sliced

  • 1/4 white onion, sliced

  • 3 cloves of garlic, chopped

  • 1 cup of sliced green sweet peppers

  • 3 tbsp of avocado oil

 

Sauce

  • 2 tsp of Sriracha

  • 2 tsp of apple cider vinegar

  • 1/4 cup of tamari soy sauce

  • 1 tsp of sesame oil

  • 2 tbsp of Maple Syrup

  • 2 cloves of garlic, minced

  • 1 tbsp of fresh ginger, minced

Udon noodle, vegan, vegetables, stir fry, asian
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