Yaki Udon Noodles Recipe | Kathys Vegan Kitchen

READY IN: 18mins

2tablespoonsmaple syrup

2tablespoonsmirin

1teaspoonrice vinegar

2tablespoonsvegan worcestershire sauce

Serving Size: 1 (34) g

Servings Per Recipe:2

Calories: 59.4

Calories from Fat 0 g 0 %

Total Fat 0 g 0 %

Saturated Fat 0 g 0 %

Cholesterol 0 mg 0 %

Sodium 94.4 mg 3 %

Total Carbohydrate14.3 g 4 %

Dietary Fiber 0 g 0 %

Sugars 12.3 g 49 %

Protein 0.1 g 0 %

Remove the noodles from the package and make two slits with a knife in each package.

Then, microwave both for 30 seconds.

Remove the noodles from the bag and place them in a colander and rinse with water, carefully pulling the noodles apart with your hands.

Set aside.

SAUTEEING THE VEGETABLES/MAKING THE SAUCE.

Whisk all the sauce ingredients together and set aside.

Using a Wok or large deep skillet with thick edges, saute the garlic and onion until the onion is translucent.

Next, add the mushrooms and saute until the mushrooms are browned.

Add protein choice, and saute until cooked through or skip this step if not using protein.

Add the drained noodles and toss for 1 minute, then pour in the sauce, and cook for 1 more minute.

Serve with Thai basil as a garnish.