Vegan Udon Noodle Stir Fry
Can’t decide what’s for dinner? Look no further than this quick-and-easy recipe for a deliciously savory stir-fry with nutritious vegetables and protein. These noodles work wonderfully for lunch leftovers and satisfy cravings for takeout noodles, without sacrificing any flavor. If you’re a meat eater, any meat protein could easily be substituted in.
1 8 oz package of udon noodles
1 6 oz to 8 oz package of plain seitan (or homemade seitan)
2 heads of baby bok choy
1 bunch of spring onions or scallions
4 cloves of garlic (pre-minced is fine)
6 T tamari
2 T sesame oil
1 tsp sugar
½ tsp ground ginger
In a medium-sized pot, bring 3 cups of water to a boil while you prepare your vegetables.
Thinly slice your green onions and set them aside in the refrigerator.
Peel and mince your garlic if you’re not using pre-minced. Set aside.
Wash your carrots and baby bok choy.
Peel your carrots and julienne them, then set them aside.
Chop the leaves of your baby bok choy into strips about ½ inch wide and set aside.
By the time you’ve finished prepping your vegetables, the water in your pot should be boiling. Add your noodles and set a timer for 6 minutes.
In a large pan, add 1 tablespoon of sesame oil and garlic. Cook on medium heat until the garlic becomes golden and fragrant, about 1-2 minutes, stirring occasionally.
Add your carrots and seitan. Sauté them for 2-3 minutes, until they begin to soften. Then toss in your baby bok choy and cook for 2-3 minutes. Stir occasionally.
When the timer for your noodles goes off, turn off the heat and strain them. Add them to your pan, but don’t stir them right away.
In a measuring cup, add your tamari, sugar, ground ginger, and 1 tablespoon of sesame oil. Whisk until combined, then add it to your pan.
Stir the dish until the sauce evenly coats the noodles, then turn the heat up to medium-high and cook for another 5 minutes to allow some of the noodles to crisp up.
Garnish with your spring onions and serve. Enjoy!