Vegetable Yaki Udon

Ingredients

• 300 g Udon noodles (fresh or frozen)
• 1 tbsp Neutral oil
• 1/2 medium Carrot
• 1 small Bell pepper
• 1 1/2 cups Broccoli florets
• 150 g Mushrooms (shiitake or button)
• 2 cloves Garlic
• 3 tbsp Soy sauce
• 1 tbsp Mirin (or sweet cooking rice wine)(optional)
• 1 tsp Sesame oil
• 1 tsp Rice vinegar (or apple cider vinegar)(optional)
• 1 tsp Sugar(optional)
• 2 stalks Green onions(optional)
• 1 tsp Sesame seeds(optional)

Instructions

1. 1

   Prep (15 minutes): Slice carrot and bell pepper into thin strips. Cut mushrooms and broccoli into bite-size pieces. Mince garlic and slice green onions (if using).

2. 2

   Cook noodles (about 5 minutes of the 15): Boil udon noodles according to package directions until just tender, then drain and set aside.

3. 3

   Stir-fry vegetables (about 10 minutes of the 15): Heat oil in a large pan or wok over medium-high heat. Add garlic and stir for 20–30 seconds. Add carrot, bell pepper, broccoli, and mushrooms; stir-fry until crisp-tender and lightly browned, about 8–10 minutes.

4. 4

   Make sauce and finish (within remaining time): In a small bowl, mix soy sauce, mirin, sesame oil, and (if using) vinegar and sugar. Add drained udon to the pan, pour in the sauce, and toss until noodles are evenly coated and hot, about 1–2 minutes.

5. 5

   Serve: Plate and top with green onions and sesame seeds (if using).