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.
- 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.