Vegetarian Yaki Udon Recipes
VEGGIE YAKI UDON
Pack in the veg with our flavour-packed Japanese-inspired yaki udon. It takes just 25 minutes to make and is healthy and low in fat and calories to boot
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.
- Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.
Nutrition Facts : Calories 366 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium
15 MINUTE SPICY UDON STIR FRY
You can be enjoying this Spicy Udon Stir Fry in just 15 minutes! Endlessly customizable. Add any vegetables or protein you like. Proving that delicious doesn't need to be time consuming!
Provided by Jennifer
Categories Main Course
Time 15m
Number Of Ingredients 16
Steps:
- Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
- In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.
- If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
- Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.
Nutrition Facts : Calories 480 kcal, Carbohydrate 80 g, Protein 18 g, Fat 11 g, SaturatedFat 5 g, Sodium 2729 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving
YAKI UDON | STIR FRIED UDON NOODLES
Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.
Provided by Jamie
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.
Nutrition Facts : Calories 344 kcal, Carbohydrate 12 g, Protein 22 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 650 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
YAKI STIR-FRIED UDON NOODLES (VEGAN) RECIPE BY TASTY
Here's what you need: cooking oil, pre-cooked udon noodles, cabbage, carrot, shiitake mushrooms, brown onion, garlic, light soy sauce, dark soy sauce, vegan oyster sauce, black vinegar, mirin, sesame oil, ground white pepper, mushroom-soaking water, mixed black and white sesame seed, shredded nori, spring onion
Provided by Shu-Chun Chuang
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- First, soak shiitake mushrooms in boiling water for 15 minutes and slice.
- Cook udon noodles in the pot with boiling water for 1-2 minutes until the noodles are loose. Drain them, then set them aside.
- 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.
- Return udon noodles back to the pan, stir and mix with the sauces until noodles are well-coated.
- Add black vinegar in, stir, and cook for a few minutes. Add salt to taste.
- Finish with sesame oil, then garnish with black and white sesame seeds, shredded Nori, and spring onion.
- Serve warm.
More about "vegetarian yaki udon recipes"
VEGETARIAN UDON (VEGAN DASHI) • JUST ONE COOKBOOK
From justonecookbook.com
Estimated Reading Time 8 mins
- In a medium pot or bowl, add 2.5 cups water, kombu, and dried shiitake mushrooms. Steep for at least 30 minutes or overnight.
- Trim off the eggplant ends and cut into roughly 2-inch wedges with skin-on. The skin will hold the shape together. Without the skin, the flesh will become too soft.
VEGETARIAN TOFU YAKI UDON - DELIGHTFUL PLATE
From delightfulplate.com
Estimated Reading Time 4 mins
- Use damp paper towel to gently clean the kombu piece, then soak it in 3 tablespoons of water. If you don't have or can't find kombu, you can use vegetable stock.
- Remove the tofu block from its packaging. Line a plate with paper towel, place tofu on top. Set a heavy plate with something heavy on it over the tofu. Press the tofu like that for 10 minutes.
- After 10 minutes, pat the tofu dry and slice into 1/2'' thick pieces. Fry them in a pan over medium-high heat until crispy. Transfer to a plate lined with kitchen towel to absorb excess oil. Cut into thin strips.
VEGAN YAKI UDON - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 Estimated Reading Time 5 mins
- Mix all the sauce ingredients together in a small bowl. I added nutritional yeast and finely grated (and sifted) a dry shiitake mushroom into the sauce to give it more umami, in the absence of umami-filled (non-vegan) Oyster sauce. You could also add some seaweed powder if you have it. Set the sauce aside to infuse while you prepare the rest of the meal.
- Slice the mushrooms thickly, divide broccoli into small, evenly sized bite-pieces. Cut white, firm parts of pak choi into thick slices, gather the green leaves together and cut them in half (if large). Slice red pepper thinly and cut carrot into matchsticks. Arrange the veggies on a large plate or chopping board in this order: mushrooms, broccoli, pak choi white parts, red pepper, carrot, spring onion white parts, pak choi leaves.
- Heat up a wok on a medium heat until just smoking. Add 2 tsp of oil and allow it to get really hot - until it starts shimmering.
- Add in mushrooms and stir-fry for one minute, until sealed. Next add in, broccoli, stir fry for about 2 more minutes.
VEGETABLE UDON STIR FRY (VEGGIE YAKI UDON) - OMNIVORE'S ...
From omnivorescookbook.com
Estimated Reading Time 4 mins
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and fry until fragrant, about 1 minute.
- Add the onion, bell pepper, carrot, snow peas, and water chestnuts. Cook and stir for another 30 seconds, until the veggies just start to turn tender.
- Add the noodles over the vegetables, followed by 2 tablespoons of water. Gently break apart the noodles using a pair of chopsticks (or a pair of tongs) while the water cooks off. Then add the remaining tablespoon of oil and stir everything together.
YAKI UDON (STIR-FRIED UDON NOODLES) 焼きうどん • JUST ONE …
From justonecookbook.com
- Gather all the ingredients. I like using frozen Sanuki udon noodles, which require blanching in boiling water for just 1 minute before using. If you use dried udon noodles, boil them according to the package instruction.
- Slice onion and cut cabbage into 1” (2.5 cm) square pieces. Julienne the carrot into 2” (5 cm) long strips.
- Discard the tough shiitake stems and slice the mushroom tops. Thinly slice the top 2” (5 cm) green part of scallions and set aside (for garnish). Cut the rest of the scallion into 2” (5 cm) pieces.
VEGAN YAKI UDON (STIR FRIED UDON NOODLES) - KINDLY COCONUT
From kindlycoconut.com
- Add all the vegetables, mushrooms and tofu except bell pepper slices. Splash a little bit of sauce mix and continue stirring for 1-2 minutes
YAKI UDON - VEGAN HEAVEN
From veganheaven.org
VEGETARIAN YAKI UDON - OLIVER'S MARKETS
From oliversmarket.com
VEGGIE YAKI UDON - CHLOE TING RECIPES
From chloeting.com
Servings 2
- Make the sauce by mixing all the sauce ingredients in a small bowl until combined. Taste and adjust seasonings to your preference if needed.
- Heat up 1/2 tbsp olive oil in a nonstick skillet over medium-low heat. Add shallots and garlic and stir fry until fragrant.
- Add shiitake mushrooms and snow peas. Cook and stir for about 1 minute, then add 1 tbsp of oyster sauce. Stir until combined and cook for another 2 minutes or until desired doneness. Turn off the heat.
VEGAN YAKI UDON - GASTROPLANT
From gastroplant.com
Estimated Reading Time 6 mins
- The noodles can be thawed overnight in the fridge or boiled for about 3 minutes. If the noodles have completely thawed you do not need to boil them. If using dried noodles (not recommended, see notes) follow the instructions on the package. Drain noodles and set aside.
- Prepare your stir-fry station by the stove with a large nonstick skillet, a pair of tongs or chopsticks, all the prepared ingredients, the sauce, and the noodles.
VEGGIE YAKI UDON | VEGETARIAN RECIPE | ASIAN | HER WORLD
From herworld.co.nz
- Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the snow peas, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.
- Add the udon noodles along with the ginger, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.
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