Teriyaki Udon Noodles
Try my 20-min Teriyaki Udon Noodles – a quick and easy weeknight favourite! Loaded with sauteed veggies, vegan ground beef and chewy noodles.
Servings: 2 servings
Ingredients
Teriyaki Sauce
- 3 tbsp soy sauce
- 2 tbsp brown sugar (packed)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1-2 tsp dark soy sauce (for colour)
- 2 tsp fresh ginger (grated or minced)
- 1/3 cup water
Noodle Stir Fry
- 500g frozen udon noodles (2 bricks)
- 113g vegan beef, thawed (1 beyond patty)
- 1 1/2 tbsp olive oil
- 1 cup snow peas (strings removed)
- 1 cup oyster mushrooms (sliced)
- 1 carrot (thinly sliced)
- 2 cloves garlic (minced)
Garnish (optional)
- green onions (sliced)
- sesame seeds
Instructions
Make Teriyaki Sauce
- Mix all the sauce ingredients in a small bowl. Set aside.
Make Noodle Stir Fry
- If using frozen udon, you have two options: microwave for 2-3 minutes, flipping halfway, or boil until defrosted and drain. For fresh or shelf-stable udon, cook according to the package instructions.
- Heat a large nonstick pan over medium-high heat. Add the vegan beef patty and cook, breaking it into smaller pieces, for 3-4 minutes or until golden brown. Remove from pan and set it aside.
- In the same pan, add olive oil. Sauté carrots, mushrooms, snow peas, and garlic for about 5 minutes or until crisp-tender.
- Return the cooked vegan beef to the pan. Add thawed udon noodles and pour in teriyaki sauce. Stir until everything is evenly coated and heated through.
- Transfer the mixture to a serving plate and garnish with green onions and sesame seeds. Enjoy!
Video
Notes
- Use the recommended udon variety, whether frozen "Sanuki-style," fresh, or shelf-stable udon; all these will work in this recipe.
- Prep your veggies in advance. This recipe can be ready in 20 minutes, and to streamline the process, wash, chop and measure your ingredients beforehand.
- Using tongs or a spatula is an efficient way to gently combine the noodles, vegetables, and tasty sauce.