Vegetable Yaki Udon (Stir-Fried Udon Noodles)

Ingredients

• 200 g Udon noodles (fresh or dried)
• 150 g Cabbage
• 1 medium (about 120 g) Carrots
• 150 g Mushrooms (shiitake or button)
• 3 tbsp Soy sauce
• 1 tbsp Mirin (or sweet cooking rice wine)(optional)
• 1 tbsp Sake (or water)(optional)
• 1 tsp Brown sugar (or honey)(optional)
• 1 tsp Sesame oil
• 1 tbsp Neutral oil (for stir-frying)
• 2 cloves Garlic(optional)
• 1 tsp (grated) Ginger(optional)
• 2 stalks Green onions (optional garnish)(optional)

Instructions

1. 1

   Prep (about 15 minutes): Slice cabbage, cut carrots into thin matchsticks, and slice mushrooms. Mince garlic and grate ginger if using. If using dried udon, cook according to package directions, then drain and rinse briefly under warm water to prevent sticking.

2. 2

   Cook (about 15 minutes): Heat neutral oil in a large skillet or wok over medium-high heat. Add garlic and ginger (if using) and stir for 15–30 seconds. Add carrots and stir-fry for 2–3 minutes, then add cabbage and mushrooms and cook until crisp-tender, about 4–6 minutes.

3. 3

   Add sauce and noodles: Stir together soy sauce, mirin, sake (or water), and sugar (if using). Add cooked udon to the pan, pour in the sauce, and toss well. Cook 2–4 minutes until noodles are hot and evenly coated. Turn off heat and drizzle with sesame oil.

4. 4

   Serve: Plate and top with sliced green onions if desired.