- Stir Fry Noodles
- white onion, cut into thin slivers
- ounces mushrooms, sliced
- Boca Original Crumbles
- Tablespoons apple cider vinegar
- Tablespoons soy sauce (or Tamari)
- Maple syrup
- rice vinegarrice vinegar
- Vegan Worcestershire sauce
Yaki Udon Noodles Yaki is a stir-fried Japanese udon noodle dish made with an assortment of vegetables and vegan protein. Despite the package directions instructing to use oil, I skip the oil and prepare them a little differently. The options for cooking the noodles is 90 seconds in the microwave or 2 minutes stir-fried. Instead, I microwave for 45 seconds to loosen and then rinse lightly in water to separate the noodles before stir-frying at the end
PREPARING THE NOODLES
Remove the noodles from the package and make two slits with a knife in each package.
Then, microwave both for 30 seconds
Remove the noodles from the bag and place them in a colander and rinse with water, carefully pulling the noodles apart with your hands.
SAUTEEING THE VEGETABLES/MAKING THE SAUCE
Whisk all the sauce ingredients together and set aside.
Using a Wok or large deep skillet with thick edges, saute the garlic and onion until the onion is translucent.
Next, add the mushrooms and saute until the mushrooms are browned
Add protein choice, and saute until cooked through or skip this step if not using protein.
Add the drained noodles and toss for 1 minute, then pour in the sauce, and cook for 1 more minute.
Serve with Thai basil as a garnish.