Teriyaki udon noodles with shiitake mushrooms
Vegan, really healthy and quick to prepare—what more could you want? With plenty of umami from mushrooms and teriyaki sauce and the crunch of fresh veg, this recipe tastes great too.
Ingredients
Preparation
Step 1
3 tbsp rapeseed oil – 1 red onion, sliced – 100 g fennel, sliced – 150 g shiitake mushrooms
Heat the rapeseed oil in a large wok and fry the onion and fennel for 3 minutes, stirring frequently. Trim the stems off the shiitake mushrooms and halve or quarter any large ones. Add to the wok and fry for another 2 minutes.
Step 2
2 garlic cloves, chopped – 1 red chilli, chopped – 30 g ginger, chopped – 125 g cherry tomatoes, halved – 100 ml water or vegetable stock
Add the garlic, chilli, ginger and tomatoes to the wok and fry for another 2 minutes. Deglaze with the water or stock, cover and simmer for 5 minutes.
Step 3
300 g udon noodles (vacuum-packed, cooked) – 100 ml Kikkoman Teriyaki Wok Sauce with Toasted Sesame – 1 tbsp Kikkoman Toasted Sesame Oil
Briefly loosen the udon noodles in a bowl of hot water, then remove and add to the wok. Add the Kikkoman Teriyaki Sauce with Sesame and the Kikkoman Sesame Oil. Stir and cook briefly until the noodles are nicely glazed.
Step 4
2 tbsp roasted sesame seeds
Serve the teriyaki udon noodles and sprinkle with the roasted sesame seeds.
Tip:
You can easily vary the vegetables depending on what’s in season or what you like best—just adjust the cooking time slightly before adding the udon noodles to the wok.
Recipe-ID: 1658
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3 tbsp rapeseed oil – 1 red onion, sliced – 100 g fennel, sliced – 150 g shiitake mushrooms
Heat the rapeseed oil in a large wok and fry the onion and fennel for 3 minutes, stirring frequently. Trim the stems off the shiitake mushrooms and halve or quarter any large ones. Add to the wok and fry for another 2 minutes.
2 garlic cloves, chopped – 1 red chilli, chopped – 30 g ginger, chopped – 125 g cherry tomatoes, halved – 100 ml water or vegetable stock
Add the garlic, chilli, ginger and tomatoes to the wok and fry for another 2 minutes. Deglaze with the water or stock, cover and simmer for 5 minutes.
300 g udon noodles (vacuum-packed, cooked) – 100 ml Kikkoman Teriyaki Wok Sauce with Toasted Sesame – 1 tbsp Kikkoman Toasted Sesame Oil
Briefly loosen the udon noodles in a bowl of hot water, then remove and add to the wok. Add the Kikkoman Teriyaki Sauce with Sesame and the Kikkoman Sesame Oil. Stir and cook briefly until the noodles are nicely glazed.
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