Vegan Udon Recipe

I love Udon noodles, though sometimes they can be hard to find without some fish sauce in the package. I like Myojo Udon the best, but you have to get the mushroom flavored one otherwise they all come with some sort of packet in it with meat powder of some fashion.

To make this recipe with several leftovers I used 6 packages of the udon and boiled them IMG_8394according to the instructions while I worked on the veggies in the wok.


  • 1 bag cremini mushroom
  • 1 package shiitake mushroom
  • 1 package trumpeter mushroom, chopped
  • 1 package sliced cabbage
  • sesame oil
  • 8 TBsp mirin
  • 4 TBsp soy sauce
  • 2 TBsp sugar
  • 2 TBsp vegan worcestershire sauce

Whisk together the mirin, soy sauce, sugar and worcestershire sauce. Set aside

In the wok cook the mushrooms with sesame oil. Once softened add the cabbage. Lastly add the cooked udon and sauce, and cook another two minutes. I also served this with vegan egg rolls (in the Whole Foods freezer section) and some sweet and sour sauce, great meal.


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