Hello everyone! I have been lately really into udon noodles and came up with a delicious flavour combination! This recipe is quick, easy and vegan. For this recipe I used mushroom sauce instead of oyster sauce which gives the noodles that rich umami flavour without using any animal products and makes it completely vegan friendly.
I used lotus root in this stir fry recipe and I have noticed that not many people around me know this Asian vegetable. It’s a root that looks quite similar to a sweet potato but it is more beige in colour. Some Asian stores sell the root whole but I prefer the frozen sliced version. I usually take out just a few slices (around 4-5) and defrost them in the boiling water together with the noodles.
To add some protein I used plant based chicken. You have seen me use this in several recipes before. I like the one from this brand but I have also used other brands in the past that work well too.
I love how quickly you can make this recipe and depending on how fast you work you can probably have it ready in less than 15 minutes.
This dish is perfect if you are looking for a quick vegan weeknight dinner or want something easy to bring to work. I hope you enjoy it as much as I do!
Udon Noodles with Snow Peas, Lotus Root and Fake Chicken (Vegan)
Adjust servings here:
Equipment
- frying pan or wok
- bowl for noodles and lotus root
Ingredients
- 200 grams udon noodles
- 100 grams snow peas
- 50 grams lotus root
- 90 grams vegan chicken
- 1/2 tsp crispy chili oil
- 1 tbsp mushroom sauce
- 1 tsp yuzu ponzu or use soy sauce
- 1/2 tsp rice vinegar
- 1/2 cm ginger
- 1 clove garlic
- oil (use any vegetable oil you like)
TOPPING
- crispy chili oil
- sesame seeds (optional)
Instructions
- Boil water for the noodles. Remove the udon noodles from the package and place them in a bowl with a splash of rice vinegar. Cover with boiling water and set aside for 5 minutes. Then drain by using a colander.
- Heat a wok or frying pan over high heat while the noodles are soaking. Add a splash of vegetable oil and fry the plant based chicken until browned and crispy. Place a lid on the pan while frying to avoid splatter.
- Peel and grate the garlic. Clean and grate the ginger. Add the grated garlic and ginger to the wok and fry together with the plant based chicken.
- Add the mushroom sauce, yuzu ponzu, crispy chilli oil and rice vinegar. Stir to combine.
- Rinse the snow peas and add them to the wok. Stir well.
- Add the drained udon noodles and lotus root. Toss until everything is evenly coated.
PLATING
- Add the noodles into a deep bowl. Top with crispy chili oil and sesame seeds.
Enjoy! Check out my other udon noodles recipes here.
