One of the Asian food trends are Udon noodles. Greenlist chef Anne dove into the kitchen and got to work on this thickest vegan noodle. She made Udon noodles with mushrooms. It was within no-time on the table, everything was eaten and it wasn't expensive at all either. We are going to make this more often!
Udon noodles? You know, those thick vegan noodles!
My adolescents love noodles. Besides the (unhealthy) instant noodle soups, they love to eat homemade noodle dishes. Noodles come in many shapes and sizes. You have egg noodles, ramen, soba, rice noodles and many more, but Udon noodles are the fattest. These noodles are made from wheat flour and water. They contain no egg, making them suitable for people who want to eat plant-based. These delicious Udon noodles with mushrooms will be on the table in no time and it is also a great budget recipe, as this recipe is not expensive at all!
Because Udon noodles are so nice and thick, they absorb the flavour of your dish really well. They are a bit chewy and have a super bite. These Udon noodles taste great in a soup, but you can also eat them cold. In short, always a vegan party on your plate!
Udon noodles are the thickest noodles. With mushrooms and the sauce from this recipe, you conjure it up in no time. A real hit.
Mixed mushrooms with Udon noodles
In this dish, I used several kinds of mushrooms. The shiitake is widely used in Asian cuisine and is among the tastiest and most expensive mushrooms. This mushroom is high in protein and contains vitamins B and C. Also in my mix were oyster mushrooms. This mushroom is my favourite mushroom. It has a slightly spicy flavour and a nice firm meaty texture. You can also very well make vegetable chicken pieces from this mushroom. I do this as follows: I fry the pieces in chicken seasoning and deliberately use a smaller lid than the pan itself. I then use the lid to constantly squeeze and evaporate the liquid from the mushroom. The homemade vegetable chicken pieces you then get are delicious through your Udon noodles.
If a mushroom mix is too expensive, you can also use regular mushrooms or add them to the mix. This will also make it heartily delicious!
By the way, did you know that you can very easily grow oyster mushrooms yourself on coffee grounds?
Note: Oyster mushrooms have a low moisture content and have a limited shelf life. Store them well in a sealed storage box in the fridge to keep them good for longer.
Udon noodles with mushrooms
Kitchenware
- large wok pan
Ingredients
- 125 gr shiitakes
- 250 gr chestnut mushrooms
- 150 gr oyster mushrooms
- 250 gr mushrooms
- 200 gr tempeh
- 5 el soy sauce
- 4 el soy sauce
- 2 fluorescent sambal , or more to taste
- 1 fluorescent five spices
- 4 toes garlic chopped
- 2 el tahini
- dash agave syrup
- 1 el sesame oil
- 500 gr sugar snaps
- 100 gr glasswort
- 600 gr Udon thick noodles
- a little juice of a lime
- extra dash of agave syrup
- sesame seaweed litter (Terra Sana)
- optional: chopped fresh coriander
Instructions
- Marinate the sliced mushrooms and tempeh with soy sauce, soy sauce, sambal, five spices, chopped garlic, tahini and agave syrup and leave to stand for a while.
- Meanwhile, clean the sugarsnaps by removing the small tops and strands.
- Warm a splash of sesame oil in the wok and fry the marinated mushrooms and tempeh over high heat, stirring occasionally. Spread the mixture through the pan occasionally, allowing the liquid to evaporate well.
- After 12 minutes, add the sugar snaps and stir-fry with them.
- Turn down the heat slightly and add the sliced samphire and cooked Udon noodles after 3 minutes. Stir for 1 minute and serve. Sprinkle with the sesame seaweed sprinkle.
More easy vegan recipes from thegreenlist.nl
- Earlier, Anne made this delicious vegan Indian recipe: quick, dry curry of green beans and potato.
- These vegan fennel dish with baby potatoes usually does well with the whole family.
- Got any vegetables left over? Then try this easy vegan curry with chickpeas.
- Or how about vegan gnocchi with vegetables in tomato sauce.
Photo credits: Anne van Twillert.
