If you are looking for quick, easy and tasty vegan noodle stir fry, try this vegan yakiudon!
I'm introducing unique vegan protein source which is KOYATOFU(高野豆腐）in Japanese.
I'm very curious if you know it or not! Let me know in the comment section on Youtube!
<VEGAN YAKIUDON NOODLE STIR FRY/ ビーガン焼うどん＞
＜Yield> 1 serving
<Prep time> 4 min
<Cook time> 5 min
1 frozen udon
2 pieces of shiitake mushroom
1 clove of garlic
⅙ of cabbage
1 cup worth of shredded carrot
1 cup worth of sliced leek
1 piece of dried tofu
1 tsp of Toasted sesame oil
2 tsp of soy sauce
1 ½ tbsp of gochujang
1 tbsp of rice wine without MSG and salt
chopped spring onion
sriracha hot sauce
1; Separate the stem and leaf of cabbage. Slice the stem thinly. Roughly chop the leaf. Shred carrot thinly. Slice leek thinly. Slice shiitake mushrooms thinly. Slice the garlic. Mix 2 tsp of soy sauce,1 tbsp of rice wine and 1 ½ tbsp of gochujang.
2; Pop udon into the microwave at 600w for 2mins.Mix with the 1 tbsp of oil.
3; Soak dried tofu into the water and leave it for 2mins. Squeeze the moisture and thinly slice it.
2; Heat 1 tbsp of oil over mid-high heat. In goes stem of cabbage, leek, carrot , shiitake mushroom and garlic. Season with pinch of salt and pepper. Cook them for 2mins over mid-high heat.
3: Add leaf of cabbage , precooked udon noodle and sauce. Cook them over high heat for another 1-2mins. Drizzle some toasted sesame oil. Transfer onto the plate and garnish some chopped spring onion, sesame seed and Japanese seven spices. Ready to be enjoyed!
・Chop all the veggies into small pieces to minimize the cooking time.
・ Udon should be undercooked on process2. You can also boil the frozen udon for 1min. Drain the water as much as possible.
・Keep high heat throughout the cooking. Get your pan moving to prevent from burning.
Store it in a air-tight container in the fridge for 4 days.