Mushroom Yaki Udon

As the days shorten, we find ourselves rising and retiring in darkness. It’s at these times, our circadian rhythm dictates we consume hearty, wholesome food to stoke our ever-burning furnace within. But when time seems to increase its pace, we need to balance this inherent desire with more speed and less haste. This is on the table in 20 minutes and tastes like it’s taken hours…

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healthy recipes, healthy meals, vegan meals, veganuary, yaki udon, vegan noodles

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Author: Suze Morrison

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Mushroom Yaki Udon

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

As the days shorten, we find ourselves rising and retiring in darkness. It’s at these times, our circadian rhythm dictates we consume hearty, wholesome food to stoke our ever-burning furnace within. But when time seems to increase its pace, we need to balance this inherent desire with more speed and less haste. This is on the table in 20 minutes and tastes like it’s taken hours…

Ingredients

• 2tbsp Sesame Oil
• 500g Cooked Udon Noodles (I used dried clearspring noodles)
• 200g Mushrooms, sliced.
• ½ Onion, finely sliced
• 2 Cloves Garlic, minced.
• 1tbsp Ginger Puree
• 2tbsp Tamari
• 1tbsp Rice Wine Vinegar
• 1tbsp Mirin
• 1tbsp Brown Malt Syrup
• To Garnish
• Dried Dulse, crumbled.
• Toasted Sesame Seeds
• Roasted Cashews, chopped.

Instructions

1. Preheat Oven 200C. Toss the Mushrooms with 1tbsp Sesame oil and roast for 10-15 minutes. Meanwhile, whisk the Tamari, Rice Vinegar, Mirin, and brown malt syrup to make a sauce, set aside.
2. Heat the remaining sesame oil in a sauté pan and add the onion, sauté for 3-5 minutes, or until starting to crisp, then add the ginger and garlic. Cook for 1 minute more then add your roasted mushrooms.
3. Pour in the sauce and bubble for 1-2 minutes to thicken, add your cooked udon, and toss everything until coated and hot.
4. Divide between two plates or bowls and garnish with dulse crumbs, sesame seeds and roasted cashews.

https://gourmetglow.co.uk/recipes/mushroom-yaki-udon-vegan