Udon noodles with mushrooms
Have you ever made anything with Udon noodles? These thick chewy noodles are very common on the menus of trendy restaurants these days and so I wanted to try making it at home too. My Udon noodles with mushrooms are easy to make, vegan and oh-so-tasty. Curious about these vegan noodles? Get started!
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.