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Vegan kakushin udon
Serves 2 Starters and mains
Ingredients
- 2tbsp amai sauce (see recipe linked)
- 2tbsp firecracker sauce
- 1tbsp vegetable oil
- 1 small red onion, thinly sliced
- 4 shiitake mushrooms, thinly sliced
- 6 mangetout, sliced lengthways into thin strips
- 1 small carrot, grated
- 1 garlic clove, finely chopped
- ¼ sweet potato, grated
- 100g beansprouts
- 250g cooked udon noodles
- ½tsp shichimi powder
- 1tbsp pickled ginger
Method
In a small bowl, mix the amai and firecracker sauces together until well combined. Set a wok or large pan over a high heat, add the oil and, when warm, add all the vegetables and stir-fry for 1 minute, tossing and mixing well. Add the noodles and toss again.
Turn down the heat, add the sauce, mix everything together and stir-fry well. Take the pan off the heat and divide the stir-fry between two bowls. Sprinkle over the shichimi powder and top with the ginger.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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