15-minute udon noodle stir-fry with broccolini and shimeji
Yeung Man Cooking · ♥ 7.7K likes · 161.2K views · 10 min video
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Read about wheat noodles in the BrightCulinary Book
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Ingredients
Method
Techniques
- 200 g udon noodles
- ½ tsp sesame seeds
- 2 pieces garlic
- ½ whole red onion
- ginger
Finely chop the garlic and ginger and slice the red onion.
- 100 g broccolini
- 70 g shimeji mushrooms
- 2 sticks green onion
Chop the broccolini into bite-sized pieces, ready the shimeji mushrooms and cut the green onions into batons.
Bring water to a boil and soak the udon noodles 3 to 4 minutes, loosening them gently with chopsticks.
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp sriracha
- 1 tbsp plant-based oyster sauce
- Japanese toasted sesame oil
Mix the stir-fry sauce: soy sauce, dark soy sauce, sriracha, plant-based oyster sauce and a splash of toasted sesame oil.
Mixing the stir-fry sauce
Heat a non-stick pan over medium heat with the avocado oil; saute the garlic, ginger and red onion about a minute.
Strain the noodles into the pan, add the sauce and saute 2 to 3 minutes more, until the sauce is thick and glossy.