Vegetarian Stir-Fried Udon Noodles (Japanese Style)

Udon is a type of thick wheat flour noodle of Japanese cuisine, it is often served hot as a noodle soup in its simplest form. Here, I stir fried it with vegetables and all the basic Japanese ingredients I have in my pantry. One main course whipped up within 10 minutes, perfect for weekday dinner! 

Dietary: Vegetarian, Vegan.
Serve 2

Ingredients

 400g fresh udon noodles
 1 small onion, sliced
 Thumb size ginger, grated
 1/2 carrot, sliced
 1/4 cup fresh wood ear mushrooms, sliced
 1 mini sweet corn (optional)

 5 stalks shitake, sliced

 1/2 cup enoki mushrooms, lightly packed
 1/2 cup oyster mushrooms, lightly packed 

 1 tbsp canola oil 

Seasoning

 1 Tbsp Tonkastu sauce
 1 tsp Mirin sake
 1 Tbsp Japanese light soy sauce

 1 tsp dark soy sauce

 1 tsp sesame oil

 Salt, to taste

 White pepper, to taste

Garnish

 Spring onions
 Fried shallots

 

Method
1. Bring a pot of water with sea salt to a boil. Cook udon until al dente. Drain and rinse well with cold water (optional) in a colander, set aside.
 

2. Heat up oil in a large skillet or wok. Stir-fry the onion and ginger until aromatic.

3. Add carrot, wood ear mushrooms, sweet corn (if using) for one minute. Then add the other mushrooms, sauté until brown and cooked.

4. Pour in noodles, then add all seasonings. Stir fry for 2-3 minute until all ingredients are coated evenly. Add water if the mixture is too dry.

5. Transfer to a plate, and top with garnishes. Serve!
 

Where to buy?



Mirin Sake

 

SGD2.00 at 300ml
Available at Daiso

Location: Various, Singapore.





 

SGD7.15 at 500ml
Available at Giant & NTUC and other major supermarkets

Location: Various, Singapore.

 

'Cheater' Japanese Curry Rice



 

Before I master the homemade and from-scratch Japanese curry, I will have to make-do with this store-bought sauce mix, so it is considered my 'cheater' Japanese Curry recipe. Though this is medium hot, I still find it too mild for my liking, thus I added some chilli powder to feel that kick. Note that this brand is vegetarian but not vegan as there are milk content. To read more about the ingredients, click here. I always cook this curry rice and go with this Wafu Salad, a true full course Japanese meal for the day! My recipe has to adjusted and is slightly different from the packaging direction.

Dietary: Vegetarian.

Serve 2

 

Ingredients
 3pcs of the sauce mix block of House Vermont Curry
 1 medium onion, chopped
 2 tsp chilli powder (optional)
 1/2 medium carrot, chopped
 1 medium potato, diced
 1 cup shitake mushroom, chopped
 Olive/canola oil
 500ml water

Method

1. Cut carrot and potato into uniform bite size.

2. Heat up oil in a large skillet or wok. Sauté the onion and chilli powder (if using) until aromatic and lightly brown. Then add in carrot and potato, sauté for 2-3 minutes. Lastly, add mushroom and fry for another 2-3 minutes.

3. Pour in water and bring to boil. Simmer on low to medium heat for about 5 minutes or until vegetables are tender, skimming foam from surface as necessary.

4. Break curry sauce mix into pieces and add 3 pieces into the mixture. Mix well while cooking over low heat for another 10-15 minutes or until curry thickens. Cook to your own preference, if you prefer it more soupy and thinner consistency, add more water.

5. Serve over cooked Japanese sushi rice or pastas. Serve!


Vermont Curry - Medium Hot

Where to buy?

In Singapore

☼ SGD5.90 for 250g.
Available at NTUC. 

Location: Various in Singapore.

☼ SGD6.10 for 250g.
Available at Giant Hyper. 

Location: Various in Singapore.  

 

☼ Also commonly available at most local (Asian) stores, at the Japanese section.

Online

Available online at Amazon.

 

Japanese Vinaigrette (Wafu Salad)



Here is my all-purpose salad dressing to dress any leafy greens and raw veggies like tomato and cucumber. 'Wafu' means Japanese-style. This dressing is an aromatic, flavorful combination of classic ingredients yet still simple and easy to whip up with minutes.

Serve 2

Ingredients

For the Dressing:
 2 Tbsp white or rice vinegar

 1 tsp soy sauce or Braggs Liquid Aminos

 1/4 tsp sugar or molasses

 1 tsp sesame oil

 1 tsp olive or flaxseed oil

 1/2 tsp roasted white sesames or chia seeds
 1 tsp tonkatsu sauce (optional)

 1 clove garlic or 1 tsp ginger, grated

 
For the Salad:
 Any lettuces you prefer
 Tomato, chopped
 Cucumber, chopped
 Raisins
 Any (roasted) nuts
 

Method

1. Whisk all dressing ingredients together in a bowl.

 

2. Add to the salad right before serving, leave some balance dressing for dipping.

 

Notes

☼ Keep this dressing handy in your fridge, can keep up to 3 days.