Japanese dinner

Veggie Yaki Udon

Name: Veggie Yaki Udon
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 400 g Pre-cooked udon noodles; 150 g Shiitake or brown mushrooms, sliced; 150 g White cabbage, shredded; 1 whole Carrot, julienned; 3 whole Spring onions; 3 tbsp Soy sauce; 1 tbsp Mirin; 1 tbsp Sesame oil

Thick, chewy udon noodles stir-fried with mushrooms, cabbage and carrot in a glossy soy-mirin sauce. Fifteen minutes to slurp heaven.

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Veggie Yaki Udon, prepared with Pre-cooked udon noodles, Shiitake or brown mushrooms, sliced, White cabbage, shredded

15 min · Quick
Beginner
Mild spice
Serves 2
Hob

VeganVegetarianDairy freeCarb loverHotOne potBudget friendlyComfort food

Contains: Wheat, Soy, Sesame. Always check ingredient labels.

Why you'll love it

Ready in about 15 minutes
One pot
Budget friendly
Comfort food

Fits your table

Eating solo

Halve the quantities or keep a portion for tomorrow's lunch.

For two

Written for 2 — just right for two.

With kids

Mild enough for most kids.

Swaps

Use the serving selector above to scale it for more people.

Ingredients

2 servings

Pre-cooked udon noodles400 g
Shiitake or brown mushrooms, sliced150 g
White cabbage, shredded150 g
Carrot, julienned1 whole
Spring onions3 whole
Soy sauce3 tbsp
Mirin1 tbsp
Sesame oil1 tbsp

Steps

Storage & leftovers

Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.

Nutrition

This dinner leans carb lover. We don't publish calorie numbers until they're calculated from real data.

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