This udon sauce is fast and easy to make with ingredients you probably already have in your pantry. You can sub regular or even low soduim if needed, or leave out the vegetarian oyster sayce. Give it a try and let me know how it owrked out!
- 1 tbsp Dark Soy Soy Sauce
- 1 tbsp Light Soy Sauce
- 1 tbsp Mirin
- 2 tbsp Vegetarian Oyster Sauce
- 3 tbsp Brown sugar
- ¼ tbsp sesame oil
- 2 Green Onion Sliced thin
- ½ C Carrot Grated
- 1 C Green Cabbage Shredded
- 1 tbsp Vegetable Oil
- 1 pkg Udon Noodles
- 1 tsp Sesame Seeds
Add the soy sauces, Mirin, Vegetarian Oyster Sauce, Sesame oil, & Brown Sugar to a bowl. Wisk or mix well. Set aside.
Prepare the Ingredients
Shred the carrot, Chop the cabbage finely, chop the green onion.
Follow the package instructions for cooking the udon noodles. Soak instant udon noodles in hot water for 1-2 minutes, then rinse in cold water.
Assemble & Cook
Preheat a wok or skilet to medium-high heat. Once hot, add the vegetable oil
When oil is hot, add the udon noodles, stirring frequently so they don't stick.
After noodles have warmed up and slightly browned add al the vegetables, continually stirring for 2-3 minutes.
When the vegetables have almost finished but are still slightly crisp, pour in the sauce.
Let the sauce come to a boil (bubble), and transfer to serving bowl.
Sprinkle the sesame seeds on top to garnish and ENJOY!
The vegetables can be changed to whatever you like. I've also used mushrooms, regular onion, basically whatever I have in my fridge.
As for the sauce, the basics of it are soy sauce, vinegar, and a sweetener. Play with the amounts to suit your specific taste.
You can even add chili paste, or flakes to turn up the heat! 🌶