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Yaki Stir-Fried Udon Noodles (Vegan)

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Yaki Stir-Fried Udon Noodles (Vegan)

Under 30 minutes

Under 30 minutes

Ingredients

for 4 servings

  • 2 tablespoons cooking oil
  • 3 cups pre-cooked udon noodles (600 g)
  • 3 cups cabbage (320 g), sliced
  • 1 cup carrot (110 g), sliced
  • 10 shiitake mushrooms
  • ½ cup brown onion (60 g), 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

Garnishes:

  • mixed black and white sesame seed
  • shredded nori
  • spring onion

Nutrition Info

  • Calories 808
  • Fat 15g
  • Carbs 147g
  • Fiber 25g
  • Sugar 26g
  • Protein 34g

Estimated values based on one serving size.

Preparation

  1. First, soak shiitake mushrooms in boiling water for 15 minutes and slice.
  2. Cook udon noodles in the pot with boiling water for 1-2 minutes until the noodles are loose. Drain them, then set them aside.
  3. 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.
  4. Return udon noodles back to the pan, stir and mix with the sauces until noodles are well-coated.
  5. Add black vinegar in, stir, and cook for a few minutes. Add salt to taste.
  6. Finish with sesame oil, then garnish with black and white sesame seeds, shredded Nori, and spring onion.
  7. Serve warm.

Ingredients

for 4 servings

  • 2 tablespoons cooking oil
  • 3 cups pre-cooked udon noodles (600 g)
  • 3 cups cabbage (320 g), sliced
  • 1 cup carrot (110 g), sliced
  • 10 shiitake mushrooms
  • ½ cup brown onion (60 g), 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

Garnishes:

  • mixed black and white sesame seed
  • shredded nori
  • spring onion

Nutrition Info

  • Calories 808
  • Fat 15g
  • Carbs 147g
  • Fiber 25g
  • Sugar 26g
  • Protein 34g

Estimated values based on one serving size.

Preparation

  1. First, soak shiitake mushrooms in boiling water for 15 minutes and slice.
  2. Cook udon noodles in the pot with boiling water for 1-2 minutes until the noodles are loose. Drain them, then set them aside.
  3. 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.
  4. Return udon noodles back to the pan, stir and mix with the sauces until noodles are well-coated.
  5. Add black vinegar in, stir, and cook for a few minutes. Add salt to taste.
  6. Finish with sesame oil, then garnish with black and white sesame seeds, shredded Nori, and spring onion.
  7. Serve warm.

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