Delicious & Easy Yaki Udon

🧂 Ingredients

• 1/2 yellow onion thinly sliced
• 1 cup green cabbage roughly chopped
• 1 carrot julienned
• 4 white button mushrooms sliced
• 1-2 green onions to garnish
• 2 cloves garlic minced
• 1 teaspoon fresh ginger chopped
• 12 ounces fresh thick udon noodles
• 1 tablespoon neutral-tasting oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 tablespoon ketchup
• 1 tablespoon rice wine vinegar

Instructions

• 1 In a small container, mix together the soy sauce, oyster sauce, sugar, ketchup,
  and rice vinegar.
• 2 Bring a pot of water to a boil. Once it starts to boil, add in the noodles. Cook
  for only 3 minutes for fresh noodles (or according to the package instructions
  for other types of noodles).
• 3 Drain the noodles and set aside. You can add about 1 teaspoon of sesame oil to
  keep the noodles from sticking together, if you’re not quite ready to continue
  making the dish.
• 4 In a large wok or pan, heat 1 tablespoon oil over medium-high heat. Add the
  chopped garlic and ginger. Saute for 30 seconds or until fragrant. Add the
  onion, cabbage, carrot, and mushrooms. Stir-fry for 2 to 3 minutes.
• 5 When the vegetables are cooked but still crunchy, add the drained noodles and
  sauce. Toss everything together for 2 to 3 minutes or until the noodles are
  nicely coated.
• 6 Garnish with green onions.

Nutrition Info