Spicy Yaki Udon – Easy 20 Minute Vegan Japanese Stir Fried Noodles

Ingredients

• 400 g fresh udon (or dry udon - just use half the amount and cook according to packet instructions)
• 1 tsp doubanjiang (heaped tsp)
• 1 teaspoon kombu dashi powder (MSG is a good alternative)
• 2 tablespoons soy sauce (Kikkoman or similar)
• 1 tablespoon cooking sake
• 1 tablespoon mirin (Japanese sweet rice wine)
• 2 tablespoons neutral cooking oil
• 200 g tofu (cubed)
• Salt and black pepper (to season)
• ¼ head pointed cabbage (shredded)
• 1 spring onion (thinly sliced (for garnish))
• ½ medium onion (sliced)
• 1 medium carrot (cut into thin batons)
• ¼ red pepper (diced)
• 2 cloves garlic (thinly sliced)
• 1 bird’s eye chilli (finely sliced (leave seeds in for extra kick))
• 3 leaves pak choi or choi sum (stalks and greens separated)
• Layu (Japanese chilli oil, to finish (optional))
• Shichimi togarashi (Japanese 7-spice, to finish (optional))

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