By Nathan Hilton
FAST VEGAN UDON STIR FRY RECIPE | EASY JAPANESE STYLE NOODLES
LEARN HOW TO MAKE A FAST VEGAN UDON STIR FRY NOODLES RECIPELAY HO MA!! Udon noodles are one of my favourites - you can use them in soup and in stir fry! If...
Updated at: Thu, 17 Aug 2023 08:06:49 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
46
High
Nutrition per serving
Calories609.9 kcal (30%)
Total Fat19.8 g (28%)
Carbs92.1 g (35%)
Sugars20 g (22%)
Protein26.5 g (53%)
Sodium1520.9 mg (76%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
1. Bring a pot of water to boil for the noodles
Step 2
2. Chop the broccolini and carrot into bite sized pieces. Chop the green onion into small batons keeping some of the green part for garnish
Step 3
3. Roughly chop the nappa cabbage
Step 4
4. Boil the noodles for half the time of package instructions, in this case 4min
Step 5
5. Make the sauce by mixing together the sugar, vinegar, soy sauce, gochujang, and sesame oil
Step 6
6. Save 1/2 cup of the cooking water from the noodles and strain out the rest
Step 7
7. Heat up a sauté pan on medium heat. Drizzle some olive oil
Step 8
8. Sauté the broccolini and green onion for a few minutes. Add the carrots, mushrooms, and kappa cabbage. Sauté for another 2min
Step 9
9. Add the noodles, sauce, reserved cooking water, and the bean sprouts
Step 10
10. Stir for a few minutes and allow the noodles to absorb the sauce
Step 11
11. Garnish with the green onion and white sesame seeds
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