Ultimate comfort food--Veggie Udon Stir Fry

Quick & Easy 7-Veggie Udon Stir Fry–Comfort in a Bowl

Written by on in Asian Adventures, Happy Hour at the Izakaya
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Digging into a bowl of Veggie Udon Stir-Fry is a satisfying and memorable experience. Soft noodles, crispy veggies and umami flavors. You will feel full, yet thirst for more. Don’t take my word, try it for youself and see.

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Ultimate comfort food--Veggie Udon Stir Fry

Quick & Easy 7-Veggie Udon Stir-Fry–Comfort in a Bowl

  • Author: priya’s mashups
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 4 1x
  • Diet: Vegan
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Description

Thick, unctuous udon noodles are tossed with various wok-fried veggies, then seasoned with soy sauce, rice vinegar and togarashi for a comforting and satisfying meal.

Scale

Ingredients

1 7.3 oz pre-cooked Udon noodle packet (Fortune brand)

2 tbsp. diced ginger

1/2 tbsp. minced garlic

1/2 cup cabbage, cut into long thin strips

1/2 cup peppers, cut into long strips–any color is okay (green/yellow/red/orange)

1/2 cup oyster mushrooms, cut into long strips

1/2 cup frozen peas

1/2 cup broccoli, pulled apart into small florets

1/2 cup mung bean sprouts

1 scallion or green onion, diced into small rounds

1/2 tbsp. regular oil

1/2 tbsp. Japanse sesame oil (Maruhon brand)

1 1/2 tbsp. Tamari soy sauce (San-J brand)

1/2 tbsp. Japanese rice vingear (Nakano brand)

1/4–1/2 tsp. shichimi togarashi (mild chili flakes)

Salt to taste (approx. 1 tsp.)

Instructions

Cooking the Noodles:

  1. Boil water in a kettle.  Transfer to a deep-bottomed pan, turn the heat upto med. and drop the udon into the water.  The noodles should start separating out in about 2 mins. and should be fully cooked in 4-5 mins.  
  2. Turn off the stove and drain the noodles, reserving the noodle water.  Toss in the mung bean sprouts in the still hot water and blanch for 2-3 mins.

Cooking the Veggies:

  1. As soon as you toss the noodles in the boling water, place a wok on another burner, turn the heat upto high and toss in 1/2 tbsp. oil.  After 1 min. toss in all the veggies except the mung bean sprouts and scallions: 2 tbsp. ginger + 1/2 tbsp. garlic + 1/2 cup each of cabbage, peppers, mushrooms, broccoli & peas.
  2. Stir the veggies around to coat in oil and cook for 1 min.  Season with 1 tsp. salt and 1/4-1/2 tsp. togarashi.  Seasoning with salt brings out the water in the veggies.  Cooking on high will burn off the water quickly so veggies remain crisp, instead of steaming.
  3. Keep stirring for approx 4-5 mins.  You want the veggies to be cooked but crisp.  Also frequent stirring will prevent veggies from browning.

Combine the Noodles with the Veggies:

  1. Toss warm noodles into the veggies and add 1 1/2 tbsp. Japanese soy sauce + 1/2 tbsp. sesame oil + 1/2 tbsp. rice vinegar.  Stir to coat all the veggies and noodles.
  2. Continue cooking on high for 3-4 mins. until all the sauce is absorbed into the noodles.
  3. Fish the mung bean sprouts out of the water and sprinkle on warm noodles along with scallions.
  4. Mix and serve. Super quick, super easy, veggie udon stir-fry is ready!

 

Notes

  1. Japanese Tamari soy sauce is sweeter and less pungent than Chinese soy sauce.  So if you are using Chinese soy sauce, add 1 tbsp. orange juice to the recipe.  This will give the dish the right amount of sweetness and balance the pungency.
  2. Similarly, Japanese rice vinegar is milder and sweeter.  So if using Chinese rice vinegar or a generic brand, use with more caution.  Start with 1/4 tbsp., taste and if necessary add another 1/4 tbsp.
  3. Togarashi is a Japanese seven-spice chili powder. It is fairly mild, heatwise.  So if you don’t have it, substitute with a mild chili powder.
  4. If you don’t have pre-cooked udon noodles, you can use the regular dry ones.  Just note that the noodles will not be as thick.
  5. I use oyster mushrooms in this recipe because their texture and smell is more kid-friendly.  They are not chewy and have a more neutral smell, so my child doesn’t object to it as much.  It feels less like a “veggie” to him.
  • Category: Lunch
  • Method: Stir-Fry
  • Cuisine: Japanese

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 175
  • Sugar: 1.6
  • Sodium: 1082
  • Fat: 4.2
  • Saturated Fat: 0.6
  • Carbohydrates: 28.7
  • Fiber: 4.3
  • Protein: 7.3
  • Cholesterol: 0

Keywords: Udon, Yaki Udon, Udon Stir-Fry, Japanese noodles, Somen, Soba, Vegan Udon, Quick Udon, Vegetarian Udon, Vegetable Udon, Quick Noodles, Vegan Noodles, Vegetarian Noodles, Noodle Corner, Japanese Noodle, Japanese Cuisine

Eating With Your Eyes:

1 7.3 oz. pre-cooked Udon noodles
Before you prep the veggies, boil water in a kettle. Transfer the boiled water to a deep-bottomed pan and toss in the pre-cooked udon
1/2 tbsp. regualr oil
2 tbsp. chopped ginger and 1/2 tbsp. minced garlic
6 of my 7 veggies–1/2 cup each of cabbage, peppers, frozen peas, mushrooms, broccoli and mung bean sprouts
7th veggie–1 or 2 scallions
1 1/2 tbsp. soy sauce + 1/2 tbsp. each of sesame oil and rice vinegar + 1/2 tsp. shichimi togarashi
1 tsp. salt
Heat the wok on high for 1 min. Add all the veggies, except scallions and mung bean sprouts. Cook for 1 min. until veggies soften a bit
Season with 1 tsp. salt + 1/2 tsp. togarashi. Cook , stirring continuously for 4-5 mins. Turn off stove
Strain the udon noodles using a spider, slotted spatula or colander
Toss them onto the veggies
Throw the mung bean sprouts into the warm noodle water and blanch for 2-3 mins.
While the mung bean sprouts are blanching, season noodles with 1 1/2 tbsp Japanese soy sauce + 1/2 tbsp. sesame oil + 1/2 tbsp. rice vinegar. Mix, turn heat upto high and cook 3-4 mins. till the sauce is absorbed by the noodles
Add scallions and mung bean sprouts to still warm noodles and stir it in
Unctuous Veggie Udon Stir-Fry
Unctuous and Mouthwatering Veggie Udon Stir-Fry

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