Vegan Yaki Udon

Ingredients

• 500 g fresh/frozen udon noodles (or 180 g dried)
• 2 tbsp neutral tasting oil
• 1 large onion (sliced)
• 2 cups cabbage (sliced, stems & leaves separated)
• 1 large carrot (julienned)
• 1 large red bell pepper (julienned)
• 1 large green bell pepper (julienned)
• 4 spring onions (chopped, white & green parts separated)
• 1 tsp white sesame seeds (toasted)
• 4 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp Kombu dashi stock (steep Kombu overnight in cold water)
• 1/2 tsp freshly ground black pepper (to taste)

Instructions

1. 1

   --- Steps ---

2. 2

   Blanch fresh or frozen udon noodles, or boil dried udon noodles according to the package instruction.

3. 3

   In a frying pan, heat oil over medium high, add onion & cook until translucent.

4. 4

   Add cabbage stems, fry for 1 min, add white part of spring onions along with the rest of the vegetables (except cabbage leaves) & fry for 2 mins.

5. 5

   Add udon noodles, cabbage leaves, seasoning, half the sesame seeds & mix all together using tongs.

6. 6

   Taste to adjust seasoning (add more soy sauce if needed) & transfer onto serving plates.

7. 7

   Garnish with green parts of spring onions, more ground black pepper (optional) plus the rest of the sesame seeds & serve.