Sweet ‘n Spicy Udon and Vegetable Stir Fry by @plantbased.traveler
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1 16 oz (450g) package of udon noodles (I use the frozen/refrigerated precooked kind)
3 cups mixed vegetables of choice (I used broccoli, mushrooms, rainbow carrots, shelled edamame, zucchini)
1 large shallot
3 garlic cloves
1/2 tbsp grated ginger
1 tbsp avocado oil for sautéing
2 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp brown sugar
1 tbsp chili paste (I used a homemade one, can be replaced with sambal oelek or sriracha)
1 tbsp vegetarian oyster sauce
1 tbsp rice vinegar
Pan fried tofu slices (seasoned with coconut aminos or some of the stir-fry sauce)
Prepare all of your vegetables (clean/peel and cut them into small bite-size pieces), slice shallot and scallions, mince garlic and grate ginger.
Prepare sauce by whisking together all ingredients until smooth, and bring water to a boil for the noodles.
Heat up oil in a large wok, add shallot, garlic and ginger, and fry for about a minute. Add remaining veggies and stir fry for a few minutes, then add sauce and cook for another minute.
Add noodles to boiling water and cook for 1-2 minutes until heated through (follow package directions for dry noodles).
Strain noodles, add them to the wok, and toss until evenly coated with the sauce.
Top with scallion and tofu (optional), and enjoy!