BBQ Udon Noodle Pan

Ingredients for 4 servings:

• 300 g udon noodles
• 3 carrots
• 200 g white cabbage
• 100 g shiitake mushroom(s)
• 1 red chili pepper(s)
• 2 garlic cloves
• 3 spring onions
• 5 tbsp soy sauce
• 100 ml vegetable stock
• 3 tbsp ketchup
• ½ tsp liquid smoke
• Peanut oil
• sesame

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, Asian

Cook the udon noodles according to the package instructions. Peel the carrots into thin “noodles” using a vegetable peeler. Finely slice the cabbage. Remove the stems from the shiitake mushrooms and halve or quarter them, depending on their size. Slice the spring onions into rings. Very finely chop the garlic and deseeded chili. Sauté the garlic, chili, and onion in a little peanut oil. Then increase the heat and sauté the cabbage, carrot strips, and shiitake mushrooms for about 3 minutes over high heat, stirring constantly. Add the drained udon noodles and sauté for another 2 minutes. Add the vegetable stock, soy sauce, ketchup, and liquid smoke. Cook for another 2 minutes over medium heat, stirring constantly. Transfer to a plate and sprinkle with spring onions and sesame seeds.