Vegan Udon Noodle Stir Fry
This vegan Udon Noodle Stir Fry is fast, fresh, and packed full of flavor. You can make it with just about any combination of fresh, seasonal vegetables and vegan udon noodles. It's quickly become a go-to weeknight dinner for us!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 carrot peeled and julienned
- 1/3 cup red bell pepper thinly sliced
- 1/3 cup yellow bell pepper thinly sliced
- 1/2 cup mushrooms stems trimmed and sliced thinly
- 12 snow peas trimmed and cut into thirds
- 6 pieces baby corn cut into quarters
- 2 stalks celery chopped
- 1 onions small, chopped
- 1 cup cilantro chopped
- 2 tsp olive oil
- 2 tsp sesame oil
- 8 oz Udon Noodles dry
- 1 inch piece ginger skin removed, grated
- 2 cloves garlic grated
- 1 tbsp Kecap Manis
- 2 tbsp soy sauce
- 1 tbsp mirin
- juice of 1 lime
Prepare udon noodles per package directions, and set aside.
Add all of the ingredients for the sauce to a small bowl and stir to combine. Set aside.
Prepare your vegetables and heat a wok over a high heat on your stove top. Add the Olive Oil and Sesame Oil, followed by the onion and celery. Cook for 2 minutes.
Add all of the remaining ingredients, EXCEPT the cilantro, snow peas, and noodles. Cook for 3 to 4 minutes until mushroom are softened.
Break up the udon noodles, and add to the wok. Toss to combine, adding the sauce and snow peas. Cook for 1 to 2 minutes until the noodles are hot.
Add the cilantro and toss to combine before serving.
Calories: 301kcal | Carbohydrates: 52g | Protein: 10g | Fat: 6g | Sodium: 1327mg | Potassium: 271mg | Fiber: 5g | Sugar: 12g | Vitamin A: 67.1% | Vitamin C: 55.5% | Calcium: 2.5% | Iron: 3.5%