Vegan Chili Garlic Udon Noodles
Vegan chili garlic udon noodles are a spicy, umami-packed dish with tofu, mushrooms, and a savory soy-based sauce. Takes less than 20 minutes.
Servings: 2 people
Equipment
- 1 wok
- 1 Spatula
Ingredients
- 200 gms Udon Noodles
Chili garlic oil
- 2 tbsp oil
- 6 - 8 garlic cloves minced
- 1 tsp chili flakes
Vegetables
- 1 onion sliced
- ¼ cup sliced carrots
- ¼ cup shredded cabbage
- ¼ cup sliced mushrooms
- ¼ cup green onions
- bok choy optional
Sauce
- 1 tbsp toasted sesame oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp chili sauce
- 1 tsp mirin sub: 1 tsp brown sugar/ 1 tsp tomato ketchup
- 1 tsp cornstarch
- 1 tbsp water
Instructions
Cook The noodles
- Heat water in a saucepan and add the udon noodles. Cook according to the package instructions.
- Then, remove them by passing them through a colander.
Prepare the sauce
- Add toasted sesame oil, soy sauce (light and dark), vegan oyster sauce, chili sauce, and mirin (rice vinegar) in a bowl. Add a teaspoon of cornstarch and prepare a mixture.
Stir-fry Veggies and Noodles
- Heat oil in a wok. Add minced garlic and chili flakes.
- Saute for 15-20 secs until it becomes fragrant. Don't overcook it to burn it. Remove once done.
- Add more oil to the wok. Add veggies, sliced onions, green onions, garlic, and ginger.
- Saute for 3 - 5 minutes until the veggies wilt. Avoid overcooking, as the veggies will lose their crunch and become softer.
- Then add cooked udon and the sauce. Toss to mix them all well.
- Turn off the heat and sprinkle more spring onions and toasted sesame seeds.