Yaki Udon is a Japanese dish with Udun noodles, meat and vegetables. In this variation on the traditional dish, delicious vegetarian jackfruit balls have been used. Perfect for the National Week Without Meat &Dairy. Enjoy!
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 will be the wok sauce.
3. Heat sunflower oil in a wok over a high temperature. Fry the onion together with the white part of the spring onion and add the white cabbage, garlic, carrot and shiitake when it starts to become translucent. Stir fry for 3 minutes.
4. Then add the noodles and wok sauce to the pan and stir-fry for another 2 minutes until the sauce thickens. Taste and season with salt and pepper.
5. Heat sunflower oil in a separate pan on a medium temperature and fry the Rootzz of Nature Vegetarian Jackfruit balls in it. Fry the balls for 2 minutes and then add the sugar, mushroom stock and the rest of the soy sauce and sesame oil. Let stand for another 5 minutes on medium heat until the sugar has melted, the stock has evaporated and the balls are slightly caramelized.
6. Serve the Yaki Udon with the caramelized jackfruit balls, garnish with the green part of the spring onion and serve with the pickled ginger.
