Name: Vegan Yaki Udon
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 packs udon noodles (about 250 grams each (see note 1)); 8 ounces shiitake mushrooms (quartered or sliced (or any mushrooms)); 1 null red bell pepper (thinly sliced and cut in 2-inch pieces); 8 ounces broccolini (thinly sliced and cut in 2-inch pieces (regular broccoli is fine)); 5 null green onions (cut in 2-inch pieces); null to_serve toasted sesame seeds (optional); 2 tbsp dark soy sauce ((see note 2)); 1 tsp light soy sauce (reduced sodium (see note 3)); 2.5 tbsp brown sugar (organic (see note 4)); 1.5 tbsp mirin ((see note 5)); 1 tsp rice vinegar (unseasoned); 0.25 tsp toasted sesame oil (optional (see note 6 for oil-free instructions))

Instructions

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1

Start by putting a [large pot] of [water] on to boil.
2

In a [large measuring cup], [jar], or [bowl], whisk together the dark soy sauce (2 tbsp), light soy sauce (1 tsp), brown sugar (2.5 tbsp), mirin (1.5 tbsp), rice vinegar (1 tsp), and toasted sesame oil (0.25 tsp) (if using).
3

In a [large nonstick skillet], sauté shiitake mushrooms (8 ounces) on medium-high heat. If cooking oil-free, add a water (1 tbsp) or vegetable broth (1 tbsp) if they start to stick. Cook until soft, around 3-5 minutes.
4

Add the broccolini (8 ounces) and stir fry for another 3-4 minutes until they begin to soften.
5

Add the bell pepper (1 red) and stir fry for 1-2 minutes more.
6

When your [pot] of [water] is boiling, add the udon noodles (2 packs) and cook for 1 minute until they separate and become pliable. Avoid overcooking.
7

Drain the [udon noodles] and rinse with cool [water] to stop the cooking process.
8

Add drained [udon noodles] to the [pan] along with the onions (5 green) and the [sauce]. Stir well with [tongs].
9

Cook for 3 more minutes, stirring frequently with [tongs].
10

Serve immediately, garnished with [toasted sesame seeds].
11

Refrigerate leftovers in an airtight container for up to 5 days. The dish is best the first night due to noodle texture, but the sauce flavor holds well. Feel free to halve the recipe if needed.