Vegan Yaki Udon

lazycatkitchen.com

Vibeke Kale Vale

subheading: SAUCE:

30 ml / 2 tbsp ketchup

30 ml / 2 tbsp vegan Worcester sauce

45 ml / 3 tbsp all purpose soy sauce (or tamari for GF version)

3 tbsp mirin

2 tsp coconut or other sugar

2 tsp toasted sesame oil

1 garlic clove, finely grated

1 tsp finely grated ginger

1 tbsp nutritional yeast

1 dried shiitake mushroom, finely grated and sifted (optional)

subheading: REMAINING INGREDIENTS:

100 g / 3.5 oz fresh shiitake (or chestnut) mushrooms

½ large broccoli

2 small pak choi / bok choi

½ bell pepper

1 carrot

3 spring onions / scallions, white part thickly sliced

4 tsp high smoke point oil (I use rice bran)

400 g / 14 oz precooked udon noodles or 200 g / 7 oz dry, cooked per packet instructions

1 tbsp toasted sesame seeds, to garnish

Directions at lazycatkitchen.com

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