Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 270grams dried udon noodles
- 2tablespoons vegetable oil
- 1 red onion, cut into wedges
- 200grams mushrooms, cut into wedges
- 1/4 cup salt-reduced soy sauce
- 1/3 cup vegetarian oyster sauce
- 1tablespoons brown sugar
- 1 1/2teaspoons sesame oil
- 250grams green beans, halved diagonally
- 125grams snow peas, trimmed
- 1 bunch choy sum, cut into 10cm lengths
- 4 spring onions, thinly sliced diagonally
- 1/2 cup unsalted roasted cashews
Description
Up your stir-fry game with this vegan udon noodle recipe. Bursting with green vegetables, mushrooms and sesame, it's sure to be a hit.
Method
Step 1 of 4
Cook noodles in a saucepan of boiling water according to packet instructions.
Step 2 of 4
Meanwhile, heat vegetable oil in a large, deep frying pan or wok over high heat. Add red onion and mushroom, then cook, stirring, for 5 minutes or until mushroom is golden and tender.
Step 3 of 4
Using tongs, transfer noodles to pan, reserving boiling water. Add sauces, sugar and sesame oil to pan, then cook, stirring, for 1 minute or until warmed through.
Step 4 of 4
Meanwhile, cook beans, snow peas and choy sum in boiling water for 1 minute or until just tender. Drain. Add to pan with half the onion, then toss to combine. Serve noodle mixture topped with cashews and remaining onion.
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