- 200g udon noodles
- 50g tamari
- 1 tbsp mirin
- 1 tbsp vegan fischy sauce
- 1 tbsp caster sugar
- 2 carrots
- 1 red onion
- 200g white mushrooms
- 1 spring onion
- 25g sesame seeds
- 2 tbsp cold water
- 1 tbsp olive, sunflower or coconut
Prep: 10 mins | Cook: 20 mins
1. Fill your kettle and boil it, then pour the hot water into a large pan and bring it back to the boil. When the water is bubbling, add the noodles and cook for 8-10 mins till tender. Drain and set aside.
2. While the noodles cook, pour the tamari into a bowl. Add 1 tbsp each mirin, fischy sauce and caster sugar, and 2 tbsp cold water. Stir for 1-2 mins to start dissolving the sugar. Set aside.
3. Trim and peel the carrots, then slice them into finger-length batons. Peel and finely slice the red onion. Rinse the mushrooms and tear them into small pieces. Trim the roots and any ragged greens off the spring onion, then thinly slice the white and green parts, keeping them separate.
4. Put a wok or deep frying pan on a high heat. Add 1 tbsp oil, the carrot, red onion, mushrooms and white spring onion slices. Stir fry for 5-6 mins till the veg are glossy and lightly browned.
5. The noodles should be cooked by now. If you haven't already drained them, drain them and add them to the wok. Pour in the tamari mixture, add most of the sesame seeds (keep a couple of pinches back for serving) and toss together to mix. Fry, turning everything over, for 2-3 mins till warmed through and the flavours are mixed.
6. Divide the noodles and veg between 2 warm plates or bowls. Scatter over the remaining sesame seeds and serve topped with the spring onion greens.