Japanese Vegetable Udon Noodle Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Japanese · 35 min · vegetarian, vegan, dairy-free

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Ingredients

• 200 g udon noodles
• 1 medium carrots
• 1 medium zucchini
• 1 large green bell pepper
• 100 g mushrooms (shiitake or button)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cups vegetable broth
• 2 stalks green onions
• 1 tbsp toasted sesame seeds

Method (tap to check — screen stays awake)

1. Bring a large pot of water to a boil and cook the udon noodles according to package instructions. Drain and set aside.
2. Meanwhile, julienne the carrots, zucchini, and bell pepper. Slice the mushrooms.
3. In a large wok or skillet, heat sesame oil over medium heat. Add the carrots, zucchini, bell pepper, and mushrooms. Stir-fry for about 5-7 minutes until vegetables are tender.
4. Add the vegetable broth and soy sauce to the wok. Bring to a simmer.
5. Add the cooked udon noodles to the broth and vegetables. Toss gently to combine and heat through for about 2-3 minutes.
6. Slice the green onions and sprinkle over the bowl along with toasted sesame seeds.
7. Serve hot, garnished with additional green onions if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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