Source: Lazy Cat Kitchen | Serves: 2-3 | Time: 30 min
Changes: replaced soy sauce with coconut aminos; skipped fresh ginger and added allaspice; skipped dried shiitake; skipped bok choi; added more broccoli and bell pepper.
Ingredients
Sauce
2 tbsp ketchup
2 tbsp vegan Worcester sauce
3 tbsp coconut aminos
3 tbsp mirin
2 tsp coconut or other sugar
2 tsp toasted sesame oil
1 garlic clove, finely grated
Dash of allspice
1 tbsp nutritional yeast
The Rest
3.5 oz fresh shiitake #mushrooms
1 medium head broccoli, cut into florets
1 bell pepper, cut into long strips
1 carrot, cut into matchsticks
3 spring onions, white part thickly sliced
4 tsp high smoke point oil (I use rice bran)
14 oz precooked udon noodles
1 tbsp toasted sesame seeds, to garnish
Instructions
Mix all the sauce ingredients together in a small bowl. Set the sauce aside to infuse while you prepare the rest of the meal.
Heat up a wok on a medium heat until just smoking. Add 2 tsp of oil and allow it to get really hot – until it starts shimmering.
Add in mushrooms and stir-fry for one minute, until sealed. Next add in, broccoli, stir fry for about 2 more minutes.
Push everything to a side, add another 2 tsp of oil – allow it to heat up, then add red peppers, carrot matchsticks and spring onions. Stir-fry for 4 minutes.
Push all the veggies to the side of the wok and add in the sauce to the bottom of the wok. Allow the sauce to bubble a few seconds and then add the noodles.
Mix the noodles into the sauce. Mix everything well, ensure the noodles are fully cooked before taking the wok off the pan.
Divide between two bowls. Serve topped with toasted sesame seeds.