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Mixed Veggie Yaki Udon
The springy fresh udon noodles get coated in savory soy koji — a magical and all natural salt substitute — then stir-fried with loads of fresh veggies. Mushrooms, baby corn, carrots, cabbage, and shishito peppers add fresh and crunchy goodness. Topped with green onions and sesame seeds, this special dish is deeply infused with umami flavor in every bite.
Nutritional facts
Protein
10g
Carbs
68g
Calories
420
Fat
13g
Ingredients
Sesame Oil, Soy Sauce, Carrots, Seasoned Rice Wine Vinegar, Canned Baby Corn, Garlic, Udon Noodles, Sugar, Onion, Light Soy Sauce, Jalapeno Peppers, Cabbage, Crimini Mushroom, Green Onion, Oyster Sauce, Rice Wine, Canola Oil, Shishito Peppers, Sesame Seeds
Reviews
4.4
Based on 253 reviews
Lukasz Sulkowski · 10/21/24
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About Sergio Tominaga
ChefSergioTominagawas born in Peru and lived in Japan for 4 years. He started his career 12 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the
Mixture between Peruvian and Japanese culture).Finalizing his career he started working with his brother but after a few years he worked in Maido (No 1 restaurant in LatinoAmerica and No 7th worlds 50 best) and also in Sushi Pop by Micha as an Executive Chef.SergioCooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and nikkei sushi.
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