I used Thai Wheat Noodles from Trader Joe’s for this recipe and man are those noodles tasty! They do have a little bit of oil in them which I usually try to avoid. There are many noodle options that can be used in this recipe.
This recipe originates from The Foodie Takes Flight (linked below). She has a ton of great vegan Asian recipes.
180g (1 pack) udon noodles
1/2 onion, sliced
2-3 large carrot, sliced
Bell pepper, sliced
Feel free to use whatever veggies you prefer: cabbage, broccoli, snap peas, etc.
Salt and pepper to taste
4 tablespoons of soy sauce
4 tablespoons of water
1 tablespoon of coconut palm sugar or sweetener of choice
2 teaspoons of rice vinegar
Mix all the sauce ingredients until sugar is diluted. Feel free to adjust measurements based on desired taste. Set aside. Soak udon noodles in some hot water or according to directions on package. Carefully separate the noodles and then drain the water. Heat a pan. Once hot, add in onions. Add a splash of water if the onions begin to stick. Sauté until tender then add in the rest of the veggies. Pour some water to cook down the veggies. Mix well. Once the veggies are cooked through, add in the udon noodles. Pour in the sauce and mix well. Leave to cook for a few minutes until the noodles absorb the sauce. Season with salt and pepper, to taste. Garnish with some chopped spring onions and sesame seeds, if desired. Enjoy while hot!