Vegetarian Yaki Udon

Crispy pumpkin and silky udon.

A quick easy meal, full of veg and flavour? Try my vegetarian yaki udon.

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Ingredients (serves 2):

Vegetarian Yaki Udon:

• 2/3 of a block of tofu

• 4 pumpkin (or butternut squash) slices

• 50g breadcrumbs

• 1 red onion

• Mix of vegetables (whatever you have in the fridge, I used 4 Brussel sprouts, 2 broccoli florets, 1 red pepper and 2 kale leaves)

• 1 Tbs vegetable oil

• 1 pack of udon

Yaki Udon Sauce Recipe:

• 2 Tbs soya sauce

• 1 Tbs apple cider vinegar / rice wine vinegar

• 1 tsp miso paste

• 1 tsp cinnamon powder

• 1 tsp white sugar

• 1 garlic clove, grated

• 1 inch ginger, grated

• 1 Tbs corn starch

• 100 mL water

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Method for this pumpkin recipe:

1. Preheat the oven at 200°C.

2. Thinly cut 4 slices of pumpkin or butternut squash, coat them in a bit of oil and place on a baking tray. Roast for 20 minutes or until they're soft and a knife can easily be inserted through them

3. Thinly slice all the vegetables

4. Cut the tofu into bitesized cubes

5. Mix the sauce ingredients together in a jug.

6. Once the pumpkin slices are cooked sprinkle them with breadcrumbs and put back in the oven for 10 minutes.

7. Heat up the vegetable oil in a wok. When it starts smoking, add the tofu and toss in the hot oil until it's brown on all sides.

8. Add the vegetables and sweat them off on high heat until the onions are browning. Then add the noodles and the sauce.

9. Heat up the noodles, stirring through the sauce and vegetables until evenly coated. If needed add a bit more water.

10. Serve up in a bowl, top with the crispy pumpkin and enjoy. Bon appétit!

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Vegetarian Yaki Udon Recipe Video: