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Vegan Yaki Udon (Japanese Stir Fried Noodles)
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Do you know the yaki udon? These are Japanese stir fried noodles seasoned with a sauce based on soy sauce. I love this dish because it is, even though it doesn’t look like it, very simple to make, quick and healthy at the same time if you serve it with a lot of vegetables! Here is my recipe for Vegan Yaki Udon (Japanese Stir Fried Noodles).
Prep Time 15 minutes mins
Cook Time 6 minutes mins
Course Main course
Cuisine Asian
Servings 4
Calories 756 kcal
For the Yaki Udon 400 g of udon noodles 250 g plant-based minced meat 2 carrots cut into thin slices 4 spring onions 200 g shiitakee mushrooms 200 g bean sprouts 2 bok choy Sesame seeds For the sauce 2 tablespoons dark soy sauce 30 ml 2 tablespoons of soy sauce 30 ml 2 tablespoons of mirin 30 ml 1 tablespoon oyster sauce 15 ml (or a vegan alternative) 1 tablespoon of sesame oil 15 ml
Cook the udon noodles as directed on the package, then drain them and run them under cold water to stop cooking.
Mix all the ingredients for the sauce and set aside.
Coarsely chop the white part of the spring onions. Chop the green part finely and reserve for decoration. Cut the carrots into thin slices.
In a very hot pan, pour a drizzle of neutral oil. Add the meat and sauté for 2 minutes. Then add the carrots and sauté for 2 minutes.
Then add the shiitake mushrooms, the white part of the spring onions and the bok choy. Stir well to prevent the vegetables from sticking to the pan.
Then add the bean sprouts and sauté for 1 minute. To finish, add the udon noodles. Finish by pouring the sauce. Stir well and fry for another minute.
Serve the udon noodles with sesame seeds and green spring onions as decoration.
Calories: 756 kcal Carbohydrates: 121 g Protein: 41 g Fat: 15 g Saturated Fat: 2 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 4 g Cholesterol: 4 mg Sodium: 3750 mg Potassium: 810 mg Fiber: 17 g Sugar: 22 g Vitamin A: 10333 IU Vitamin C: 52 mg Calcium: 246 mg Iron: 4 mg