A flavorful Yaki Udon recipe featuring a savory sauce and a vibrant stir-fry with ginger, various vegetables, and udon noodles. It includes prep and cook times, serving suggestions, and a vegan modification.
1️⃣ Bring a large pot of generously salted water to a boil.
2️⃣ Make the sauce: In a small bowl mix together the oyster sauce, soy sauce, rice vinegar, sugar, and pepper.
3️⃣ Make the stir fry: In a large wok or pan over medium high heat, add the avocado oil, ginger, onions, and cabbage. Sprinkle with salt and pepper and stir fry for 3-4 mins until the veggies are starting to become tender.
4️⃣ Add the mushrooms, carrot, red bell pepper, and garlic. Sprinkle with salt and pepper and stir fry for 3-4 mins until veggies are almost to your desired tenderness. Add the scallions and stir fry for 1 min. Turn off the heat until the noodles are ready.
5️⃣ Boil the noodles according to package directions (I only needed to boil mine 30 seconds), then drain and transfer into the wok with the veggies. Add the sauce and stir fry over medium heat for 1-2 mins until all ingredients are distributed evenly. Taste and adjust seasoning if desired (I added 1 more Tbsp oyster sauce).
6️⃣ Serve with fresh scallions and sesame seeds on top and enjoy!
