Vegetable Mushroom Udon Stir Fry

This vegetable mushroom udon stir fry is a delicious asian noodle dish that is completely vegan and ready in 15 minutes. There’s nothing I love more than meals that are quick to whip up!

Udon noodles are thick and smooth. They’re the perfect texture to satisfy that noodley carb craving. Believe it or not, most savory asian dishes contain sugar. This dish is completely sugar free!

You may be asking…

What are Udon Noodles?

According to Japan.Travel, “Udon and soba are typical noodle dishes in Japan. Udon is made with flour and some salt. It is then kneaded and shaped like noodles. Soba, on the other hand, is made from powdered buckwheat, though in some areas, flour is also used. It is also kneaded and shaped like noodles.”

The thickness of udon noodles makes it one of my favorites. It’s so satisfying to eat!

Let’s get to making this vegetable mushroom udon stir fry.

Feel free to keep reading along for this recipe with some tips or jump down to the recipe card for an easier read.

Ingredients you’ll need for this vegetable mushroom udon stir fry

• 1 Tbsp sesame oil
• 1/4 cup bottoms of green onions chopped
• 4 garlic cloves thinly sliced
• 5 oz shiitake mushrooms
• 1/4 cup tamari
• 2 Tbsp sugar-free ketchup
• 1/4 cup carrots – matchsticks
• 1/4 cup sliced fennel
• 1/2 tsp arrowroot
• 1 1/2 cups finely chopped kale
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 – 14 oz packets of udon noodles
• optional topping: green onions, lime juice and korean chili threads

Method to make this vegetable mushroom udon stir fry

1. In a medium sized deep pan heat up sesame oil and chopped green onions and garlic.
2. Once fragrant, add in the shiitake mushrooms and stir.
3. Stir in tamari (or soy sauce) and ketchup. Then toss in the carrots and fennel. Cook for 4 minutes or until vegetables have softened.
4. Add in garlic powder and onion powder then mix well. Then stir in arrowroot powder and allow sauce to cook for 1 minutes.
5. Mix in finely chopped kale and udon noodles. Cook for 4 minutes.
6. Option to serve with green onions, lime juice and korean chili threads. Enjoy!

Notes and adjustments to the recipe

For those that are soy free: you can opt to replace the tamari or soy sauce with coconut aminos. If you do coconut aminos then be sure to add in 1/2 tsp sea salt along with this replacement. This is only if you’re using coconut aminos, not braggs amino acid (which is also another good soy-free alternative

For the sugar-free ketchup: I recommend using the G Hughes Sugar Free Ketchup brand. You can get yourself a bottle here. I’ve also been able to find this ketchup at almost all nearby grocery stores. I recommend not substituting this ingredient as it creates a sweet and tanginess to this dish.

For the vegetables: I just used vegetables that I had in my fridge. I understand the fennel is not a typical ingredient put into asian stir fry, but it’s what I had on hand. Feel free to mix, change and replace any of the vegetables to your preference – or with the vegetables you already have in your fridge #zerowaste 😄

MORE EASY PLANT-BASED RECIPES TO TRY

• AIR FRYER POPCORN TOFU
• VEGAN FILIPINO TOFU ADOBO
• VEGAN GF FRIED MUSHROOMS
• OYSTER MUSHROOM STEAK RECIPE
• SESAME CAULIFLOWER

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @THEPLANTBASEDPALETTE on Instagram! 😊

Vegetable Mushroom Udon Stir Fry

Recipe by The Plant Based Palette

Course: SavoryCuisine: AsianDifficulty: Easy

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Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

300

kcal

Total time

0

minutes

Ingredients

• 1 Tbsp 1 sesame oil

• 1/4 cup 1/4 bottoms of green onions – chopped

• 4 cloves 4 garlic thinly sliced

• 5 oz 5 raw shiitake mushrooms

• 1/4 cup 1/4 tamari

• 2 Tbsp 2 sugar-free ketchup

• 1/4 cup 1/4 carrots – matchsticks cut

• 1/4 cup 1/4 sliced fennel

• 1/2 tsp 1/2 arrowroot powder (for thickening)

• 1 1/2 cup 1 1/2 finely chopped kale

• 1/4 tsp 1/4 garlic powder

• 1/4 tsp 1/4 onion powder

• 2 14 oz 2 packets of udon noodles

• optional topping: green onions, lime juice and korean chili threads

Directions

• In a medium sized deep pan heat up sesame oil and chopped green onions and garlic.
• Once fragrant, add in the shiitake mushrooms and stir.
• Stir in tamari (or soy sauce) and ketchup. Then toss in the carrots and fennel. Cook for 4 minutes or until vegetables have softened.
• Add in garlic powder and onion powder then mix well. Then stir in arrowroot powder and allow sauce to cook for 1 minutes.
• Mix in finely chopped kale and udon noodles. Cook for 4 minutes.
• Option to serve with green onions, lime juice and korean chili threads. Enjoy!

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