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​Check out this TERIYAKI MUSHROOM UDON NOODLE STIR-FRY BY A delicious, flavour…

​Check out this TERIYAKI MUSHROOM UDON NOODLE STIR-FRY BY run2food 😍 A delicious, flavour-packed noodle recipe right here! You’ll need to try this homemade teriyaki sauce too 👌🏼

Follow us vegans_power for daily delicious vegan recipe!🌱🌱

⁣Here is the recipe ➡⁣


Serves: 2 ⁣


​Teriyaki Sauce:⁣
✅1/4 cup soy sauce (or tamari)⁣
✅2 teaspoons dark soy sauce ⁣
✅1/4 cup water ⁣
✅2 tablespoons maple syrup ⁣
✅1/2 tablespoon rice wine vinegar (or white vinegar)⁣
✅ 1 teaspoon minced garlic⁣
✅ 1 teaspoon minced ginger⁣
✅ Cornstarch slurry: 1 tablespoon cornstarch + 1 tablespoons water

✅100g udon noodles⁣
✅ 1 onion, sliced ⁣
✅ 3 stalks spring onion, sliced ⁣
✅ 1 red capsicum, sliced ⁣
✅ 300g mushrooms, sliced (I used combo of white button & shiitake) ⁣
✅ 1 tablespoon oil ⁣
⁣ ⁣

1. Make the TERIYAKI SAUCE: In a small saucepan on medium-high heat, combine the water, soy sauces, maple syrup, garlic & ginger. Bring to a boil, then add the cornstarch slurry & reduce heat down to a simmer. Cook, whisking as needed, until the teriyaki sauce is glossy & slightly thickened. Adjust seasoning to taste with soy sauce/water. Set aside⁣

1. Cook the udon according to packet instructions. Drain & set aside.⁣
2. Heat up the oil in a wok on high heat, stirfry the onions & capsicum for 3 mins until slightly tender. Add in the mushrooms + half the Teriyaki sauce & cook for a further 3 mins⁣
3. Add in your noodles and the rest of the Teriyaki sauce, toss until all the noodles are coated in sauce.⁣
4. Stir-fry for a further 5-6 mis, adding a dash of water if you need.⁣

*Serving suggestions: Sprinkle some Shiitake mushroom crisps over the top before serving for extra umami & crunch factor!

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