Vegan Yaki Udon

Vegan Yaki Udon Ingredients

500 g fresh/frozen udon noodles (or 180 g dried)2 tbsp neutral tasting oil1 large onion (sliced)2 cups cabbage (sliced, stems & leaves separated)1 large carrot (julienned)1 large red bell pepper (julienned)1 large green bell pepper (julienned)4 spring onions (chopped, white & green parts separated)1 tsp white sesame seeds (toasted)

Seasoning

4 tbsp soy sauce1 tbsp rice vinegar2 tbsp Kombu dashi stock (steep Kombu overnight in cold water)1/2 tsp freshly ground black pepper (to taste)

Steps

Blanch fresh or frozen udon noodles, or boil dried udon noodles according to the package instruction.In a frying pan, heat oil over medium high, add onion & cook until translucent.Add cabbage stems, fry for 1 min, add white part of spring onions along with the rest of the vegetables (except cabbage leaves) & fry for 2 mins.Add udon noodles, cabbage leaves, seasoning, half the sesame seeds & mix all together using tongs.Taste to adjust seasoning (add more soy sauce if needed) & transfer onto serving plates.Garnish with green parts of spring onions, more ground black pepper (optional) plus the rest of the sesame seeds & serve.