Vegan udon stir-fry
Yeung Man Cooking · ♥ 4.2K likes · 96.4K views · 6 min video
Read about wheat noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 bundle udon noodles
- water
- 3 whole broccolini
- ¼ cup carrot
- 2 sticks green onion
Bring a pot of water to a boil; chop the broccolini into bite-size pieces, the carrot small, and the green onion into small batons, keeping some green for garnish; roughly chop the napa cabbage.
- 3 leaves napa cabbage
- shimeji mushrooms
- bean sprouts
Boil the noodles for half the package time, here 4 minutes.
- 1 tbsp cane sugar
- ½ tbsp rice vinegar
- 1½ tbsp soy sauce
Mix the cane sugar, rice vinegar, soy sauce, gochujang and toasted sesame oil into a sauce.
- 1 tbsp gochujang
- 1 tsp toasted sesame oil
- ½ cup noodle cooking water
- olive oil
Over medium heat with a drizzle of olive oil, saute the broccolini and green onion a few minutes; add the carrot, shimeji and napa cabbage and saute 1 to 2 minutes.
Add the noodles, sauce, reserved cooking water and bean sprouts; stir a few minutes until the noodles absorb the sauce.