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yaki udon stir fry noodles with sriracha mayo

Yaki Udon Noodles Stir Fry

Yaki Udon Noodles Stir Fry is a classic Japanese stir-fry dish that’s been slightly modified in this recipe for a vegetarian twist. The slightly chewy udon noodles are first boiled and then combined with stir-fried vegetables and a rich soy sauce base for that ultimate umami Japanese flavour experience!
3.50 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 2 servings

Ingredients
  

  • 2 packets udon noodles, fresh or frozen
  • 3-4 small bok choy, trimmed and leaves separated
  • 10 oz shiitake mushrooms, sliced
  • ¾ cup brown onion, chopped roughly or sliced thin
  • 1 ½ teaspoon garlic, minced
  • 2 tablespoon soy sauce
  • 4 tablespoon oyster sauce, use honey free teriyaki sauce if need a vegan version
  • 1 tablespoon mirin
  • 2 teaspoon honey, or maple syrup or agave nectar
  • Sriracha mayo for serving

Instructions
 

  • In a small bowl or mason jar whisk the savoury sauce ingredients.
  • Cook the fresh udon noodles as per package directions (2-3 minutes). Separate the noodles with chopsticks to prevent sticking. Rinse the cooked Japanese noodles under cold water and drain.
  • In a large pan or wok over medium-high heat, saute onion and mushrooms until softened. Add in garlic, and bok choy and saute further for 30 seconds.
  • Stir in the sauce, remove from heat, and toss the noodles until fully covered in the sauce.
  • Taste for seasoning and serve with sesame seeds and a drizzle of sriracha mayo.
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