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This easy and quick to put together vegan stir fry combines Japanese udon noodles and delicious veggies in a rich, sticky and spicy sauce #udonnoodles #noodles #vegan #stirfry #japanesefood #veganrecipes #vegannoodles | Recipe on thecookandhim.com

Udon Noodles with Black Garlic and King Oyster Mushrooms

Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Quantity: serves 2

Ingredients

Sauce:

  • 2 tblsp liquid aminos or soy sauce
  • 1 heaped tsp miso paste
  • 1 tblsp hoisin sauce
  • 1 tblsp agave or maple syrup
  • 1 tblsp rice vinegar
  • 1 tsp smoked paprika
  • 2 cups (500ml) vegetable stock *

Stir Fry:

  • 2 king oyster mushroom – thickly sliced
  • 1 tblsp sesame oil
  • 2 tblsp vegan butter
  • 1 white onion – peeled and thinly sliced
  • 1/4 red cabbage – thinly shredded
  • 1 whole bulb of black garlic
  • 2 ‘nests’ of udon noodles
  • 1-2 tblsp cornflour
  • salt and pepper

Optional:

  • Sesame seeds and fresh parsley to garnish

Instructions

  1. Start with the sauce - simply whisk all the ingredients together in a jug and set aside till needed
  2. In a large frying pan heat the sesame oil then add the sliced mushrooms. Add dots of butter all over the pan and sizzle until melted, turning the mushrooms once or twice during cooking
  3. When the mushrooms are softened and a lovely golden caramel colour remove from the pan to a plate or bowl
  4. To the same pan add the cabbage and onion and stir fry in any of the cooking liquid left from the mushrooms. Cook the veggies, stirring frequently until softened
  5. Stir in the black garlic and the sauce and bubble for a couple of minutes
  6. Stir in the noodles, gently breaking them apart into their strands
  7. In a small jug, mug or bowl whisk the cornflour with a splash of water to a runny paste
  8. Stir the cornflour mixture into the sauce and bubble for a few moments until the sauce is thicker and sticky
  9. Return the mushrooms to the pan and heat through. Taste and add salt and pepper as required
  10. Serve in warmed bowls and sprinkle the noodles with sesame seeds and chopped parsley if using

Notes

  • * I used a vegan beef stock cube for a darker, richer flavour
  • If you can't get hold of king oyster mushrooms you can use a couple of handfuls of oyster or chestnut mushrooms instead. Keep them chunky when tearing or slicing!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/udon-noodles-with-black-garlic-and-king-oyster-mushrooms/