What We’re Cooking This Weekend: Vegan Yaki Udon

Vegan Yaki Udon

Ingredients

• 3 Tbsp Vegan Oyster Sauce
• 2 Tbsp Soy Sauce, or Tamari
• 3 Tbsp Rice Wine Vinegar
• 2 Tsp Sesame Oil
• 1 Tsp Garlic Powder
• ½ Tsp Ginger Powder
• 1 Tbsp Brown Sugar, or coconut sugar

• 2 Tbsp Avocado Oil
• 3 Cloves Minced Garlic
• 2 Cups Shiitake Mushrooms
• 1 Large Onion, sliced
• ½ Carrot, cut in thin sticks
• ½ Red Bell Pepper, sliced
• 6 Oz Baby Bok Choy
• 14 Oz Udon Noodles, cooked
• 3 Green Onions, chopped
• Salt and Pepper, to taste

Instructions

1. To make the sauce, add all the ingredients to a bowl and mix until combined. Set aside as you prep the rest of the ingredients.
2. In a large non-stick pan or wok, heat up 2 tbsp of avocado oil over medium heat. Once hot, add your minced garlic and mushrooms. Saute for 3-5 minutes or until mushrooms soften. Add your onions, carrots, red bell pepper, and baby bok choy. Saute for 5-8 minutes.
3. Add your sauce to the veggies and mix until well combined. Add your udon noodles and mix until noodles and veggies are well mixed and fully coated in the sauce. Mix in your green onions. Add salt and pepper to taste. Garnish with extra sesame oil, toasted sesame seeds, and extra green onions. Enjoy!

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