Vegan Mock Beef, Cabbage and Carrot Stir Fry Udon

I must admit that lately, I cook with noodles as the based ingredient. After the last time I made a ramen, and today I cook with udon. Maybe I love how chewy they are.

I also have been so crazy over my lovely soy protein chunks that I got. But if you have any other vegan meat as a substitute, please go ahead. If that so, you probably won’t need to even put it in boiling water if it’s already hydrated, but since I used the dried out versions, it needed some hot water to soften it.

This is one of those recipes that I try and create this super thick and yummy sauce, based on experiences I’ve had in the past, and I must say if I was quite pleased with the taste. It’s flavourful and sweet, and the soy protein really gives it that extra nice, filling experience.

With the udon, I would gather that all udon should be soft already, and does not need to be cooked in water.

Remember to use low sodium soy sauce, if not, then decrease it as it would definitely be too salty otherwise. If you’re worried about 1/4 cup, you can even try decreasing it to 3 tablespoons.

If you don’t have udon, you can try other noodles, as long as it’s about the same amount, it would definitely work. You can try rice noodles or anything you can find. Though, I always love using udon for its nice, chewy texture.

Vegan Mock Beef, Cabbage and Carrot Stir Fry Udon
Serves: 2
  • ¼ cup low sodium soy sauce
  • 2 tablespoons red cooking wine
  • 2 tablespoons tomato paste
  • 1 tablespoon rice wine
  • 1 tablespoon white grape juice
  • 1 tablespoon extra light olive oil
  • 1 teaspoon sesame oil
  • 1 teaspoon brown rice syrup
  • 1 teaspoon molasses
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion flakes
  • 1 teaspoon rice vinegar
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon kelp granulates
  • A pinch of red pepper flakes
  • A small pinch allspice
  • A few sprinkles ground pepper
  • 1 tablespoon extra light olive oil
  • ½ medium onion (or 1 small)
  • 2 cloves garlic
  • A handful dried soy protein chunks
  • 1 medium carrot
  • 2 cups tightly packed chopped cabbage
  • 1 packet udon noodles (I used 16oz)
  • 1 scallion
  1. Put the dried soy protein chunks in a small saucepan and fill enough water to to cover them, then bring it to a boil which takes about 5 minutes. Be sure the soy chunks are soft, then turn the heat off, drain out all the water, and soak with a little cold water just to cool it down, and cut into small “beef-like” strips.
  2. Take the udon out of the packet and give it a little rinse if you want, and drain it in a strainer.
  3. Make the marinade sauce by combining all the ingredients for the sauce in a bowl, then putting the soy strips in there to marinate for about 20 minutes.
  4. Chop the onion in thin strips, dice the garlic in small pieces and put it in a frying pan with a tablespoon of extra light olive oil. Turn the heat to medium high (5-6) and cook the onions for about 10 minutes, stirring a lot.
  5. Meanwhile, chop the carrots in thin pieces, and chop the cabbage in small, long strips (or any sized pieces you want).
  6. After cooking the onions and garlic for 10 minutes, add the carrots and cook and stir for about 3 minutes. Then, add the cabbage, half of the sauce with all the soy chunks and stir for about 7 minutes.
  7. Finally, add the udon and the remaining sauce, and stir it around for about 5 minutes until all the sauce is mixed evenly with the udon. Chop the scallions into small pieces and drop it on the top when it’s ready to be served.


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