Vegetable-Packed Yaki Udon

Name: Vegetable-Packed Yaki Udon
Yield: Serves 2 servings
Ingredients: 2 packs cooked udon noodles; 1/4 head cabbage (roughly chopped); about 2 1/2 inches carrot; 1/2 onion; 1 green bell pepper; 1 pack buna shimeji mushrooms; 2 cloves garlic; soy sauce soup base (mentsuyu, 3x concentrate), to taste; pickled red ginger, to taste; 1 small pack bonito flakes; 1/2 sheet nori (dried seaweed); 1 tablespoon olive oil

Eltoro @cook_40208303

This vegetable-only yaki udon features the aroma of garlic and a fluffy topping of bonito flakes that you'll find irresistible.
Recipe background:
It's almost like a vegetable stir-fry with the amount of veggies in here! I wanted to make a yaki udon that lets you eat lots of vegetables, and when I tried it, my family loved it! It became such a hit that they ask me to make it every week. If you add pork, it tastes even better.

Eltoro @cook_40208303

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Ingredients

Serves 2 servings

2 packscooked udon noodles
1/4 headcabbage (roughly chopped)
about 2 1/2 inches carrot
1/2onion
1green bell pepper
1 packbuna shimeji mushrooms
2 clovesgarlic
soy sauce soup base (mentsuyu, 3x concentrate), to taste
pickled red ginger, to taste
1small pack bonito flakes
1/2 sheetnori (dried seaweed)
1 tablespoonolive oil

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Steps

1

Roughly chop the cabbage. Shave the carrot into thin strips. Slice the onion and garlic into 1/12-inch (2mm) slices. Cut the bell pepper into 1/5-inch (5mm) strips.
2

Trim the base off the shimeji mushrooms and separate them into individual stems.
3

Heat olive oil in a frying pan and sauté the garlic until fragrant. Add all the vegetables except the bell pepper and stir-fry quickly.
4

Season with mentsuyu, add the bell pepper, and stir-fry together. Add the udon noodles (rinsed with water) and mix well.
5

Once the flavor is to your liking, serve on a plate. Sprinkle the fluffy bonito flakes over the top, tear the nori and scatter it, and finish with pickled red ginger.