teriyaki mushroom udon noodle stir fry by runfoo display image baaf
teriyaki mushroom udon noodle stir fry by runfoo display image baaf

TERIYAKI MUSHROOM UDON NOODLE STIR-FRY ? ? by @run2food Save this saucy & delicious noodle dish onto your to-do list! Seriously one of the yummiest dishes ever ?⁣
Udon noodles are one of my faves to use in a stir-fry because they are thick & maintain their ure well ✨ This recipe is so delicious and would be a fav meal prep dish too ??⁣

Here is the recipe ➡️⁣


Serves 2 ⁣

✅100g udon noodles⁣
✅ 1 onion, sliced ⁣
✅ 3 stalks spring onion, sliced ⁣
✅ 1 red capsicum, sliced ⁣
✅ 300g mushrooms, sliced (I used combo of white button & shiitake) ⁣
✅ 1 tablespoon oil ⁣

Teriyaki Sauce⁣
✅1/4 cup soy sauce (or tamari)⁣
✅2 teaspoons dark soy sauce ⁣
✅1/4 cup water ⁣
✅2 tablespoons maple syrup ⁣
✅1/2 tablespoon rice wine vinegar (or white vinegar)⁣
✅ 1 teaspoon minced garlic⁣
✅ 1 teaspoon minced ginger⁣
✅ Cornstarch slurry 1 tablespoon cornstarch + 1 tablespoons water ⁣

1. Make the TERIYAKI SAUCE In a small saucepan on medium-high heat, combine the water, soy sauces, maple syrup, garlic & ginger. Bring to a boil, then add the cornstarch slurry & reduce heat down to a simmer. Cook, whisking as needed, until the teriyaki sauce is glossy & slightly thickened. Adjust seasoning to taste with soy sauce/water. Set aside⁣

1. Cook the udon according to packet instructions. Drain & set aside.⁣
2. Heat up the oil in a wok on high heat, stirfry the onions & capsicum for 3 mins until slightly tender. Add in the mushrooms + half the Teriyaki sauce & cook for a further 3 mins⁣
3. Add in your noodles and the rest of the Teriyaki sauce, toss until all the noodles are coated in sauce.⁣
4. Stir-fry for a further 5-6 mis, adding a dash of water if you need⁣

**Storage tips in an airtight container in the fridge for up to 3 days or in the freezer for months ⁣

Slurp away guys! ? Definitely let me know if you try this!
Follow ?? @vegan.healthy.foodies
Follow ?? @beauty_veganism

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