Yaki Stir-Fried Udon Noodles (Vegan)

Name: Yaki Stir-Fried Udon Noodles (Vegan)
Total time: 30
Yield: 4
Ingredients: 2 tablespoons cooking oil; 3 cups pre-cooked udon noodles; 3 cups cabbage, sliced; 1 cup carrot, sliced; 10 shiitake mushrooms; ½ cup brown onion, sliced; 2 cloves garlic, minced; 3 tablespoons light soy sauce; 2 tablespoons dark soy sauce; 2 tablespoons vegan oyster sauce; 4 tablespoons black vinegar; 2 tablespoons mirin; 2 teaspoons sesame oil; ¼ teaspoon ground white pepper; 4 tablespoons mushroom-soaking water; mixed black and white sesame seed; shredded nori; spring onion

Recipe by Shu-Chun Chuang from tasty.co

Lunch 30 Mins.

Ingredients

4 servings

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2 tablespoons cooking oil
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3 cups pre-cooked udon noodles
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3 cups cabbage, sliced
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1 cup carrot, sliced
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10 shiitake mushrooms
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½ cup brown onion, sliced
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2 cloves garlic, minced
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3 tablespoons light soy sauce
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2 tablespoons dark soy sauce

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2 tablespoons vegan oyster sauce
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4 tablespoons black vinegar
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2 tablespoons mirin
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2 teaspoons sesame oil
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¼ teaspoon ground white pepper
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4 tablespoons mushroom-soaking water
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mixed black and white sesame seed
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shredded nori
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spring onion

Instructions

First, soak shiitake mushrooms in boiling water for 15 minutes and slice.
Cook udon noodles in the pot with boiling water for 1-2 minutes until the noodles are loose. Drain them, then set them aside.
In a frying pan on medium-heat, saute brown onion, shiitake mushrooms, carrot, and garlic until soft. Then, add cabbage and mushroom-soaking liquid and cook until cabbage is softened. Then, add light and dark soy sauce, oyster sauce, and ground white pepper and cook for 1-2 minutes.
Return udon noodles back to the pan, stir and mix with the sauces until noodles are well-coated.
Add black vinegar in, stir, and cook for a few minutes. Add salt to taste.
Finish with sesame oil, then garnish with black and white sesame seeds, shredded Nori, and spring onion.
Serve warm.