Experience the bold flavors of Japanese Yaki Udon—a stir-fried noodle dish traditionally made with udon noodles, proteins, and fresh vegetables. This expert vegetarian adaptation features tender Rootzz of Nature Vegetarian Jackfruit Balls, caramelized for a meaty texture and irresistible taste. Perfect for National Week Without Meat & Dairy. Quick to prepare and family-approved!
for 4 persons
2 packs Rootzz of Nature Vegetarian Jackfruit Balls
2 cloves garlic, crushed
2 spring onions, roughly chopped
1 onion, chopped
1 carrot, peeled and julienned
300 g udon noodles
150 g white cabbage, thinly sliced
100 g shiitake
50 ml mushroom stock
5 tbsp soy sauce
2 tbsp sesame oil
2 tbsp pickled ginger, thin strips
2 tsp brown sugar
1 tsp cornflour (+ 1 tbsp water)
sunflower oil
salt and pepper
1. Prepare the noodles according to package instructions and set aside.
2. Mix the cornflour with the water, add 3 tablespoons of the soy sauce and one tablespoon of sesame oil, and set aside. This forms your wok sauce.
3. Heat sunflower oil in a wok over high heat. Fry the onion with the white parts of the spring onions until translucent, then add the white cabbage, garlic, carrot, and shiitake. Stir-fry for 3 minutes.
4. Add the noodles and wok sauce to the wok. Stir-fry for another 2 minutes until the sauce thickens. Taste and season with salt and pepper.
5. In a separate pan, heat sunflower oil over medium heat and fry the Rootzz of Nature Vegetarian Jackfruit Balls for 2 minutes. Add the sugar, mushroom stock, remaining soy sauce, and sesame oil. Simmer for 5 minutes until the sugar melts, the stock evaporates, and the balls caramelize.
6. Serve the Yaki Udon topped with the caramelized jackfruit balls. Garnish with the green parts of the spring onions and pickled ginger strips.
