Vegetable Yaki Udon

🛒 Ingredients

• Udon noodles (fresh or pre-cooked) 200 g · 260 kcal
• Green cabbage 50 g · 13 kcal
• Carrot 30 g · 12 kcal
• Red bell pepper 30 g · 9 kcal
• Onion 30 g · 12 kcal
• Cremini mushrooms 40 g · 9 kcal
• Garlic 5 g · 7 kcal
• Fresh ginger 5 g · 4 kcal
• Soy sauce 30 g · 16 kcal
• Mirin 15 g · 38 kcal
• Granulated sugar 5 g · 20 kcal
• Vegetable oil 10 g · 90 kcal
• Sesame oil 5 g · 45 kcal
• Green onions (for garnish) 10 g · 3 kcal
• Toasted sesame seeds (for garnish) 2 g · 11 kcal

👨‍🍳 Instructions

1. Prepare the vegetables: Slice cabbage, bell pepper, and onion into thin strips. Thinly slice mushrooms, mince garlic, and grate ginger.
2. Cook udon noodles according to package instructions, drain, and rinse briefly with cold water to prevent sticking; set aside.
3. In a small bowl, whisk together soy sauce, mirin, and granulated sugar to create the sauce; set aside.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
5. Add carrots, onions, and bell peppers to the wok, stir-fry for 2-3 minutes until slightly tender-crisp. Then add cabbage and mushrooms, cooking for another 2-3 minutes.
6. Add the cooked udon noodles and the prepared sauce to the wok. Toss everything together vigorously for 1-2 minutes until the noodles and vegetables are evenly coated and heated through.
7. Remove from heat, drizzle with sesame oil, and stir. Serve immediately, garnished with chopped green onions and toasted sesame seeds.