How To Make Veggie yaki udon
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 oz udon noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup snap peas
- 1 cup mushrooms, sliced
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/2 tsp black pepper
- Optional toppings: green onions, sesame seeds
Instructions
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Cook udon noodles according to package instructions. Drain and set aside.
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In a large skillet or wok, heat vegetable oil over medium heat. Add garlic and cook until fragrant.
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Add onion, bell pepper, carrot, snap peas, and mushrooms to the skillet. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
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In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Pour the sauce over the vegetables and stir to combine.
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Add cooked udon noodles to the skillet and toss everything together until well coated in the sauce.
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Cook for an additional 2-3 minutes to heat through.
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Serve hot, garnished with green onions and sesame seeds if desired.
Nutrition
- Calories : 320kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 980mg
- Total Carbohydrates : 54g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 10g
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