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Lemongrass Chili Oil Udon (10 Minutes)

Watch how to make it here

The chewy udon noodles combined with the savory sate sauce and the meaty mushrooms make this dish the perfect 10-minute weeknight meal.

A few notes:

  1. Regular soy sauce can be used as a substitute for sweet soy sauce.
  2. My lemongrass chili oil recipe can be found here and I would advise against substituting it. It is full of flavor since it already includes lemongrass, garlic, shallots, and several other essential spices.
  3. If oyster mushrooms are not available at your local grocery store then shitake mushrooms would be a good substitute.
  4. Any other vegetables in your refrigerator can be added to this dish. The more greens, the better!
  5. This dish is best enjoyed immediately. However, if there are any leftovers, please enjoy them within 1 day.

Lemongrass Chili Oil Udon (10 Minutes)

Prep Time

5 min

cooking time

5 min

Servings

2

total time

10 min

Difficulty

Ingredients

1
1 frozen udon
2
Handful of oyster mushrooms
3
1 tbsp sate sauce (lemongrass chili oil)
4
1 tbsp sweet soy sauce
5
1 tsp sugar
6
1 tsp vegetable oil
7
1 green onions, save green part for topping and white part for frying
8
1/4 cup frozen green peas, thawed
9
1 persian cucumber, julienned

Cooking Instructions

1
Step 1
Prep the cucumber, green onions, and mushrooms. Microwave the green peas for about 30 seconds to one minute or until completely thawed. Microwave the frozen udon for about 1.5-2 minutes. Combine the sate sauce, sweet soy sauce, and sugar in a small bowl.\
2
Step 2
In a pan, heat up the vegetable oil. Add the white parts of the scallion and the mushrooms to the pan. After the mushroom reduces in size, about 4-5 minutes, add the udon and sauce. Mix everything well and continue to cook for about 1 minute.
3
Step 3
Transfer the udon to a bowl. Top with green peas, cucumber, and green part of the scallion. Enjoy immediately!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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