Chef's Notes
*Be sure to read the label before purchasing the worcestershire, to ensure it is vegan.
**Sambal Oelek is a prepared sauce made predominately from chile peppers but often includes other spices and ingredients such as fish or shrimp paste, so be sure to check the label.
Step 1: Preparing the Sauce
- 2 tbsp tamari
- 1 tbsp vegan Worcestershire sauce
- 1 1/2 tsp toasted sesame oil
- 2 tbsp mirin
- 1 tbsp sambal oelek
- 1 tbsp sweetener
To prepare the sauce, in a bowl, whisk together the tamari, worcestershire, sesame oil, mirin, sambal and sweetener and set aside.
Step 2: Gathering and Preparing Your Mise en Place
- 1/3 cup onions, thinly sliced
- 1/2 cup wild mushrooms, sliced
- 1/3 cup bell pepper, julienne thin
- 1/3 cup carrot, julienne thin
- 1/4 cup green onion, julienne thin
- 1 1/2 tbsp fresh ginger, fine julienne
- sea salt, to taste
- freshly ground pepper, to taste
- 4 cups Fresh Udon Noodles, cooked
To prepare your mise en place, cut all the vegetables.
Drop the Fresh Udon Noodles in boiling water, and cook until they float to the top, about 3 minutes. Strain and set aside.
Step 3: Cooking the Dish
- 2 1/2 tbsp canola or peanut oil
In a hot wok, add the oil and onions and stir–fry until golden. Add the rest of the vegetables, ginger and the cooked noodles and stir–fry for 1 minute. Add sauce around the edge of the wok and stir–fry for 3 more minutes. Season to taste with salt and pepper and serve.