Ingredients
Scale
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon oyster sauce (or vegetarian stir-fry sauce)
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 1/2 onion, thinly sliced
- 1 cup chopped cabbage
- 1/2 cup sliced carrots
- 1/2 cup sliced mushrooms
- 2 cloves garlic, minced
- 8 ounces cooked udon noodles
- Optional: protein of choice (chicken, tofu, shrimp)
- Garnish: green onions, sesame seeds
Instructions
- In a small bowl, whisk together the soy sauce, mirin, oyster sauce, and sugar. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the onion, cabbage, carrots, and mushrooms to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Add the minced garlic and optional protein (if using). Cook for another 2-3 minutes until fragrant and protein is cooked through.
- Add the cooked udon noodles to the skillet. Pour the sauce over the noodles and vegetables.
- Toss everything together until the noodles are evenly coated and heated through.
- Garnish with green onions and sesame seeds before serving.
Notes
- You can adjust the vegetables to your liking. Bell peppers, broccoli, or snap peas work well.
- For a spicier kick, add a dash of chili oil or sriracha to the sauce.
- Ensure your udon noodles are pre-cooked and separated before adding them to the pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg