My family is not vegan but this Yaki Udon turned out satisfying. Please Try 😉
Yaki Udon is a very basic Japanese stir-fried Udon noodle dish made with lots of vegetables and meat/seafood. We usually make it using the leftover vegetables and thinly sliced pork but I found it without pork is absolutely delicious!
Kombu (kelp) Dashi is a vegan option for Dashi. You can use any Dashi product but so far my favorite to make this dish is this one. RIKEN Kombu Dashi Powder (リケン 素材力だし こんぶだし)
You can use Homemade Udon, too:
Vegan Yaki Udon (Stir-Fried Udon Noodles with Vegetables) Recipe
Difficulty: Very Easy
Number of servings: 2
2 packages fresh Udon noodles
400g (about 1lb) vegetables of your choice *I recommend adding some onion slices
5g (1&2/3tsp.) Dashi powder *I recommend RIKEN Kombu Dashi Powder
2 tbsp. soy sauce
1 tbsp. cooking oil
pepper *if you like
Vegetables of your choice ideas:
cabbage, bean sprouts, carrot, green pepper, onion, chive, long onion, Shimeji mushrooms, Shiitake mushrooms, etc… Sometimes I use only bean sprouts and onion slices and it turns out amazingly delicious if you don’t care the color of the dish. hehe
1. Cut vegetables into bite-size pieces.
2. Wash Udon under running water to separate, then drain well. You can also use boiled frozen Udon.
3. Heat cooking oil in a frying pan and cook the vegetables until tender.
4. Add Udon, season with Dashi powder and soy sauce. You can add pepper if you like.
5. Serve in a dish.
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