Authentic home cooking from Japan, with US measurements. 
Soy Meat Udon-Style Noodles
Using frozen Sanuki udon, this is a plant-based version of udon-style noodles.
The origin of this recipe
I became so obsessed with Sanuki udon that people asked if I was opening a noodle shop. I decided to expand my plant-based repertoire until I get tired of it.
Soy Meat Udon-Style Noodles
Using frozen Sanuki udon, this is a plant-based version of udon-style noodles.
The origin of this recipe
I became so obsessed with Sanuki udon that people asked if I was opening a noodle shop. I decided to expand my plant-based repertoire until I get tired of it.
Open in Cookpad AppSteps
- 1
Boil water in a large pot to cook the frozen udon noodles.
- 2
In a separate pot, add the broth ingredients marked with ☆, along with the bean sprouts and chopped scallion, and bring to a boil. Once boiling, turn off the heat and set aside.
- 3
In a frying pan, heat sesame oil, add the soy meat mince, and stir-fry lightly with the ingredients marked with ＊. Add ＊＊ and stir-fry until fragrant.
- 4
Cook the udon noodles according to the package instructions, then serve on plates. Reheat the broth from step 2 and pour it over the noodles, arranging the bean sprouts and scallion on top.
- 5
Spoon about two heaping spoonfuls of the seasoned soy meat mince over the top to finish. Optionally, sprinkle with shichimi togarashi.
- 6
If you have leftover soy mince, it makes a great topping for rice.
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