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5.0 from 3 votes

Teriyaki Udon Noodles with Vegetables

Some super quick, vegan stir-fried teriyaki udon noodles with vegetables.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2
Course: Lunch , Dinner
Cuisine: Japanese

Ingredients

Teriyaki Sauce
  • 1 tablespoon ginger, (grated)
  • 1 tablespoon Toasted sesame seeds, (crushed)
  • 2 tablespoon sake
  • 2 tablespoon mirin
  • 3 tablespoon shoyu soy sauce, (or any other soy sauce)
  • 1 tsp sugar
  • 1 tablespoon toasted sesame oil
Stir-fry
  • neutral oil, (for stir-frying)
  • 4 oz shiitake mushrooms, (stems removed and caps sliced)
  • 1 large red bell pepper, (cored and sliced)
  • 1 head baby bok choy, (leaves torn)
  • 3 large green onions, (whites chopped into 1" pieces and greens sliced thinly for garnish)
  • 8 oz udon noodles
  • Sesame seeds, (for garnish

Instructions

    Cup of Yum
  1. Start by making the teriyaki sauce, combine all the sauce ingredients and stir well to combine.
  2. Heat a wok or large fry pan to high heat. Add some oil and stir fry peppers and mushrooms until slightly wilted and browned, about 3-4 minutes (depending on how hot your stove is.) Next, add the bok choy and green onion whites and cook until wilted, about 2-3 minutes more. Remove from wok.
  3. Bring a pot of water to boil and gently add the udon noodles and cook until the noodles separate easily, about 2 minutes. Drain the noodles.
  4. Add the udon noodles to the wok under high heat. Quickly add the teriyaki sauce and stir fry until the sauce is almost absorbed, about 2-3 minutes then add the vegetables and toss until warmed through. Serve with some toasted sesame seeds and green onions.

Notes

  • Try finding real mirin for a good teriyaki! Most grocery store mirin is just corn syrup, it still tastes good but real mirin is something special!