Better Than Takeout 30-Minute Vegan Udon Noodle Stirfry w/ Cashew Chili Garlic Sauce
Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 30 minutes
Servings: 2
The Challenge: Udon Noodle Stirfry
Udon noodles are definitely my favorite noodle of the Japanese family. This dish is so simple to make but packs an amazing taste and its complemented with delicious udon noodles. It is honestly such a simple dish. You'll love it! It has a great blend of crunchy veggies, soft decadent udon noodles, and a strifry sauce that is to die for. Yum!!
The sauce is really what makes this dish. A blend of cashew butter, chili garlic sauce, lime, truffle oil, liquid aminos, a bit of coconut sugar, and some walnut oil. This blend makes for an absolutely gorgeous velvety spiced sauce that you will want to pour on every dish its so good. It really takes this dish over the top.
Udon noodles are a great thick noodle that are sticky yummy. I found them frozen at a local Asian grocery store, but they are typically at most grocers. If you have an Asian grocery store, they will definitely have multiple kinds but even like your local Whole Foods or higher end grocer will have them. Get a pack ... you'll want them every night!
I call this better than takeout because well its so much healthier, so much tastier, and honestly almost as easy as ordering takeout. The dish is just some chopping, frying up veggies, and blending a sauce. Bam! Done!
I ate every bite and wanted more more more! Let's get into it.
Ingredients:
Veggie Stirfry
- 2 medium shallots, diced
- 2 garlic cloves, pressed
- 1 in knob of fresh ginger, minced
- 1 tbl walnut oil (sub sesame or other nut oil)
- 1 cup purple cabbage, roughly chopped
- 1/2 cup snap peas, diced
- 1/2 cup rainbow carrots, diced
- 1 cup broccolini, roughly chopped
- 4 oz Shiitake Mushrooms, diced
Cashew Chili Garlic Sauce
- 2 tbl chili garlic sauce
- 1 tbl walnut oil (sub sesame or nut oil)
- 1 tbl truffle oil (sub olive)
- 1/2 tbl coconut sugar
- 1 lime, juiced
- 1/2 tbl liquid aminos
- 2 tbl cashew butter
Other
- 8 oz frozen udon noodles
- fresh cilantro, for garnish
- black sesame seeds, for garnish
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Medium Pot . Strainer . Large Frying Pan . Garlic Press . Food Processor or High-Speed Blender
Before You Cook:
- Wash + chop fresh ingredients
- Put medium pot of water on stovetop, bring to boil
1. Add shallots, ginger, oil, and garlic to large frying pan. Cook for 4-5 minutes until the shallots have softened. Next, add in the cabbage. Cook for 60 seconds and then add the rest of the veggies. Cook for another 5-6 minutes. Add a pinch of salt + pepper. Set aside.
2. Once water is boiling, sdd frozen udon noodles to the boiling water. Turn off heat and let it sit for 2-3 minutes. Strain and set aside.
3. While the veggies cook, place all the sauce ingredients into a high-speed blender or food processor. Blend until smooth.
4. Once the veggies are done, add the noodles and sauce to the pan. Make sure the heat is turned off. Mix well.
5. Add about 4/5 of the sauce (I didn't use quite all of it) to the jackfruit and continue to cook over medium heat for 4-5 minutes to cook down some of the sauce.
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