This udon noodle stir fry is loaded with veggies nestled in a flavorful, umami-forward sauce.  We promise you won’t even miss the meat!  Take advantage of the bounty at your farmers market and get creative with whatever local ingredients you can find.

Vegetarian, Vegan

Serves 4

Ingredients

  • 1 small head of cabbage, cut into 1” steaks
  • 1 pound of carrots, peeled and cut into sticks about ½” wide
  • 4 tablespoons of olive oil, divided
  • 1 teaspoon of cajun seasoning
  • 1 red pepper, julienned
  • 1 sweet onion, julienned
  • 1 garlic clove, minced
  • 6 oz snow peas
  • 1 teaspoon of sesame oil
  • 14 oz udon stir-fry noodles*

Yaki Udon Noodle Sauce:

  • 2 ½ tablespoons of dark soy sauce or tamari*
  • 2 tablespoons of hoisin sauce*
  • 1 tablespoon of mirin*
  • 2 teaspoons of brown sugar
  • ½ teaspoon of rice wine vinegar
beets
Udon Noodles

Directions:

  1. Preheat the oven to 400 degrees.  On two greased baking sheets, place cabbage steaks and cut carrots.  Using 2 tablespoons of olive oil, brush the cabbage steaks on both sides and season with cajun seasoning.  Toss carrots with 1 tablespoon of olive oil, then season with salt and pepper.  Roast in the preheated oven; after 20 minutes, remove the carrots.  Flip the cabbage, and place back in the oven for 10 more minutes.  Once done, stir the cabbage using tongs so it falls apart into ribbons.  If desired, give the cooked cabbage a rough chop.  Set aside.
  2. While the vegetables are roasting, julienne the onion and peppers.  In a large wok, add the remaining 1 tablespoon of olive oil over medium high heat.  Add the onions once the oil becomes hot, sauteing for about 8 minutes until they begin to look translucent.  Add the garlic and peppers and saute for an additional 6 minutes or so. 
  3. In a separate bowl, combine yaki udon noodle sauce ingredients and mix until combined.  Set aside.
  4. Once the peppers and onions are softened, add the snow peas and sesame oil and cover, allowing the peas to steam until they are deep green, about 3-5 minutes.  
  5. Meanwhile, cook the udon stir-fry noodles according to package directions.  Add the cooked udon noodles to the wok, along with the cabbage and carrots, and toss to combine.  Pour the udon noodle sauce on top, then toss again to ensure the sauce evenly coats the noodles.  Serve immediately.

Notes:

  • I use vacuum-sealed packaged udon stir-fry noodles because of their unique texture and because it significantly cuts down the cooking time of the dish.  You can usually find them in the international aisle of your grocery store.  You can also use dried udon noodles; simply follow the package instructions before adding them to the wok.
  • Dark soy sauce or tamari is richer and bolder than regular soy sauce, which is why I prefer it in this dish. You can substitute regular soy sauce without sacrificing much in taste.  
  • Hoisin sauce is a sweet, sticky brown sauce with a strong umami flavor.  You can find this in the international aisle of your grocery store.  Acceptable substitutes for this ingredient include oyster sauce, teriyaki sauce, or Korean barbecue sauce.
  • Mirin is what gives this dish its restaurant-style quality; it is a Japanese cooking wine made from rice wine.  You may substitute it with saki, sherry, vegetable broth, or water with a splash of lemon juice or vinegar.
    Kristina Shane

    This recipe is from Home Chef and OPL Community member Kristina Shane.

     

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