Did you know that #vegan food can be easy and fast to make, but also hearty and satiating, as any #ComfortFood supposed to be? I’m going to share my to-go yaki udon (noodle stir fry) recipe when I crave something flavorful and warm.
For this recipe, I used pre-cooked udon – white wheat noodles used in Japanese cuisine. But you also can use ramen, soba or rice noodles. I also scouted my garden for any fresh veggies I could find – spring onion, carrots and kale, as well as some foraged boletus I found earlier on the walk with my dog. But you can use any vegetables – fresh, dried or pickled – available to you.
Servings: 2-3
Prep time: 10 mins
Cooking time: 10 mins
Ingredients:
Udon (pre-cooked, or dried)
Carrots
Onion
Mushrooms
Baby corn/green beans/kale/broccoli (choose one)
Garlic
Soy sauce or ketjap
Fresh or dried ginger, 1 tea spoon
Sesame oil
Spring onion and sesame seeds to sprinkle on top (optional)
Instructions:
Fry onion, carrots, mushrooms and vegetable toppings of your choice in a wok pan. If you use dried noodles, cook them according to the recipe, drain the water and add to the pan. Stir the mixture, add garlic, about a table spoon or soy sauce and ginger. Continue to cook until the veggies are done. Enjoy!