Vegan Stir Fry Udon Noodles
Stir-fry Udon Noodles are the quickest and easiest vegan weeknight meal. These noodles are loaded with healthy veggies and robust chili garlic sesame sauce. Deliciously yum and ready in 30 minutes!
Ingredients
- 1½ tablespoons Chili Garlic sauce
- ¼ cup Soy sauce ( (light))
- 1½ tablespoons Rice Vinegar
- 1½ teaspoons Ginger paste
- 1½ teaspoons Minced Garlic
- 1 tablespoon Sesame Oil
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Sesame seeds
- 2 tablespoons Brown sugar ((or Maple syrup))
- 1 teaspoon Chili flakes
- 2 tablespoon Avocado Oil ((or any Vegetable oil))
- 14 oz Soft vacuum-packed packet of Udon noodles
- 1 medium Chopped Onion
- 1 medium Red Bell Pepper ((cored, seeded and thinly sliced))
- 4 oz Sliced Shiitake Mushrooms
- 3 small Thinly Sliced Bok Choy stems
- - - Sesame seeds
- - - Scallions/Spring Onions
Directions
- 1
Combine the chili-garlic sauce ingredients in a cup and whisk well to combine. Set aside.
- 2
Unwrap the udon noodles. Fill a large pan with hot tap water. Add udon noodles to this bowl and soak for a few minutes. Using a fork gently move the noodles around to separate. Drain the noodles. Rinse under cold water and drain again.
- 3
Transfer the drained noodles to a bowl and pour ¼ cup of the chili garlic sesame sauce. Save the rest.
- 4
Toss to combine. Set aside.
- 5
Place a heavy-bottomed pan over heat and add avocado oil. Once the oil is hot, add ginger-garlic and onions. Stir that for few minutes until the garlic becomes fragrant and onions are softened.
- 6
Add in sliced bell pepper, shiitake mushrooms and stir to combine. Cook for a minute or so.
- 7
Add Bok Choy and stir. Take it off the flame immediately. Do not cook the veggies after bok choy is added.
- 8
Pour the remaining sauce and toss gently.
- 9
Add the sauteed veggies to the pre-cooked noodles and toss gently to combine.
- 10
Serve yourself a full plate and enjoy!