Yaki Udon – Traditional, or Purple!
Ingredients for main stir fry
1 cabbage, savoy or red
4 medium carrots, grated
1 large red bell pepper
1 16oz package of mushrooms, preferrably shiitake or baby bella
3 green onions, finely chopped
1 inch grated ginger
1/2 inch grated galangal, more as needed
5 cloves garlic, grated
1-2 large stalks of lemongrass, cut into small sticks
Optional: bok choy, broccolette, onion, zucchini, etc
Ingredients for sauce
nama shoyu or soy sauce (make sure it’s organic!)
vegan worcestershire sauce
all in a 1:1:1 ratio, with a little bit less worcestershire
at least one package of Hakubaku organic udon
Prepare all vegetables while boiling water in a medium size pot. Put vegetables in a large pot on medium high heat with a drop of water in the bottom. Cover and let steam. Add liquid as they continue to steam. If you have leafy greens, like bok choy, wait near to the end to add. You have the option of cooking mushrooms on a separate pan so that there is less liquid with the vegetables.
When the vegetables are about halfway cooked, maybe less, add the udon to the water and stir. They should take around 5 minutes to cook. They will be nice and thick when they are done, and float freely on the bubbles in the pot. Taste test before straining. After straining, pour a bit of olive oil on the noodles and stir in thoroughly so that they do not stick together.
Add the noodles to the vegetables. The goal is to time everything so that you add the noodles before the vegetables are done, so that after the noodles have cooked with the vegetables, the veggies aren’t overdone. Slowly add sauce to the noodle and vegetable combination, and stir. You want all of the noodles to be covered in this sauce. If there is liquid still at the bottom, cover and stir every few minutes until the vegetables look cooked and there is no liquid remaining.
Serve with chilled or hot sake, and enjoy.