Vegan yaki udon is a Japanese dish with thick noodles tossed in an umami-rich sauce and crunchy veggies. Full of colour and flavour, this will quickly become a favourite weeknight meal!
- 2 tablespoons coconut oil
- 7 ounces / 200g snow peas, trimmed cut in half
- 1 medium-sized red pepper / capsicum, thinly sliced
- 1 large carrot, sliced into matchsticks
- 2 cups / 170g purple cabbage, sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 green onions / spring onions, roughly chopped (both green + white, then separated)
- ½ teaspoon salt
- 1.76 pounds / 800g pre-cooked udon noodles,* rehydrated as per packet instructions (7 ounces / 200g per serve)
- 2 tablespoons toasted sesame seeds
- 1 tablespoon sesame oil
- 2 tablespoons blackstrap molasses
- 1 teaspoon rice wine vinegar
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon nutritional yeast
- ½ – 1 teaspoon chilli flakes (optional)
- Add coconut oil to a wok or large non-stick pan on medium heat. When it is hot and simmering, add the snow peas, red peppers, carrot, cabbage, garlic, ginger, the white parts of the green onions, salt, and a tablespoon of water. Stir-fry for about 6-8 minutes, tossing occasionally.
- In the meantime, in a small bowl or measuring cup, mix all the sauce ingredients well.
- Push the vegetables aside a little and pour the sauce into the bottom of the wok or pan.
- Now, add your cooked udon noodles on top of the sauce. Handle them carefully, allowing the noodles to separate and unravel with the heat. Gently mix everything well.
- Divide into bowls, top with the greens of the green onions and toasted sesame seeds.
Udon noodles: In most supermarkets, you can find pre-cooked / instant udon noodles and dry varieties. If you prefer the dry type – half the weight used, as they become bigger as they absorb water. Most udon noodles are completely vegan, but you may want to check the ingredients to be sure.
- Diet: Vegan