A simple, slurpable tangle of noodles with loads of colorful vegetables finished with a quick savory sauce makes vegetable yaki udon a classic favorite.
1cupjulienned carrots (sliced into thin matchsticks)
2cupssliced shiitake mushroom caps
2cupssliced bok choy
1cupbean sprouts
Instructions
Cook the noodles according to package directions. Drain and set aside.
While the noodles are cooking, make the sauce. In a small bowl, mix together the vegetable broth, soy sauce, mirin, honey or another sweetener, chili garlic sauce or other hot sauce, and sesame oil.
In a wok or a very large skillet, heat the oil over medium-high heat until shimmering. Add the scallions and stir fry for 1 minute, then add the garlic and stir fry for 30 more seconds. Add the carrots and shiitakes and stir fry for 3 minutes, then add the bok choy and sauté for another 2 minutes until it starts to wilt. Add the udon noodles and the sauce and stir fry until the noodles are hot throughout and the sauce has coated the noodles and vegetables evenly. Add the bean sprouts, toss, and serve.
Notes
If you don’t have mirin, which is available at Asian markets and well-stocked markets, as well as online, you can use dry sherry, dry sake, or 1 1/2 teaspoons of rice vinegar.