SIMPLE UDON NOODLE BOWL
Noodles anyone? This simple udon noodle bowl with zucchini and mushrooms is easy as can be and ready in under 30 minutes!
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: Serves 3
- Category: Entree, Noodles
- Method: stir-fry, boil
- Cuisine: Vegan
Ingredients
- 1 package (9 – 12 oz.) udon noodles
- 1 tablespoon toasted sesame oil (or water for oil-free)
- 1 small onion, sliced
- 1 garlic clove, minced
- 8 oz. mushrooms, sliced
- 2 zucchini (about 3 cups), cut in half and sliced
- 3 – 4 scallions, cut into 1-inch pieces
- large handful bean sprouts
- handful of basil, whole leaf or roughly chopped
- 1/4 cup vegetable broth
- 3 tablespoons tamari, coconut aminos, or soy sauce
- 2 teaspoons pure maple syrup
- 1/2 teaspoon red pepper flakes, or to taste
- toasted sesame seeds, to garnish
Instructions
Noodles: Cook the udon noodles as directed on the package and set them aside.
Stir fry: In a large skillet, heat oil over medium heat, add garlic and onion (not the scallions), and cook for about 4 minutes or until onions soften. Add mushrooms and cook another 3 minutes. Lastly, add the zucchini, scallions, bean sprouts, basil, water/broth, tamari, maple syrup, and red pepper flakes, and cook another 3 – 4 minutes, or until the zucchini has just softened. A cover will help cook your vegetables faster. Remove from heat once done.
Assemble: Add noodles to the pan and toss together. You can also keep the udon and vegetable mixture separate and mix them in your bowl if you like.
Serve in individual bowls with a little of the juice from the bottom of the wok/pan. Top with toasted sesame seeds (and more red pepper flakes if you like). A little sriracha or chili crisp wouldn’t hurt either!
Serves 3 – 4
Store: Leftovers can be stored in the refrigerator for up to 4 days. Add a little veggie broth when reheating for moisture (the noodles will soak up the broth during storage).
Notes
Sesame oil: For a bold flavor, I recommend dark (toasted) sesame oil. For a mild flavor, use light colored.
Mushrooms: Use your favorite and feel free to add more. I’ve used both shiitake and cremini, but just about all mushroom types can be used.
Garlic: If you don’t have fresh on hand, use 1 teaspoon of garlic powder and add it with the vegetable broth.
For added protein, add cubed firm or extra-firm tofu.
Nutrition information is calculated using 12 oz udon noodles (durum wheat and salt).
Find it online: https://simple-veganista.com/simple-udon-noodle-bow/