These vegan soy garlic udon noodles are an easy yet delicious meal. They’re packed with veggies, a tasty soy and garlic sauce, as well as plant protein from the soy mince. The dish comes together in under 20 minutes and will become one of your staple simple dinner recipes!
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 2
Ingredients
- 1 tbsp vegetable oil (see notes for oil-free)
- 1 broccoli crown
- 4 cloves of garlic
- 1 pack veggie ground “beef” (about 340g, I used a soy-based mince)
- 1 red pepper
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1/4 cup water
- 2 small packs of udon noodles (total 400g)
- 1 green onion
- Sesame seeds
Equipment
- Wok or pot
Instructions
- Add vegetable oil to a wok or pot on medium heat. Once the pot is hot, add the veggie ground “beef”. Fry until it starts browning, stirring occasionally. If using pre-cooked mince, you can fry the broccoli and garlic first and add the mince afterwards.
- Cut the broccoli crown into florets and mince 4 cloves of garlic.
- Add broccoli florets and garlic to the pot and fry for 3 minutes, stirring occasionally.
- Thinly slice the red pepper and add to the pot.
- Next, add soy sauce, maple syrup, rice vinegar, sesame oil and water to the pot and stir.
- Add in the two packs of udon noodles. Let them sit in the veggies and sauce. After a few minutes, they should start to soften up and the noodles will easily tear apart if you mix them with a wooden spoon.
- Once the noodles are well mixed in with the veggies and soy mince, remove the noodles from heat and serve in bowls.
- Top with green onion and sesame seeds and enjoy!
Notes
*For an oil-free version, sauté the broccoli and garlic in a few tbsp of vegetable stock or water and omit sesame oil.
*If using an uncooked pack of veggie ground “beef”, cook it first before the broccoli and garlic. However, if your mince is pre-cooked, you can sauté the broccoli and garlic beforehand and mix in the mince afterwards.
