Ingredients:

  • oz (280g) Dried or Frozen Udon Noodles
  • Tbsp Olive Oil (or neutral oil)
  • – 8 cloves Fresh Garlic, thinly sliced
  • /4 tsp Red Pepper Flakes (optional)
  • Tbsp Vegan Butter (or plant-based margarine)
  • Tbsp Soy Sauce (or Tamari)
  • Tbsp Nutritional Yeast
  • tsp Maple Syrup (or agave)
  • Tbsp Vegetable Broth (low sodium)
  • /4 tsp Black Pepper, freshly cracked
  • stalks Scallions, thinly sliced (for garnish)
  • tsp Toasted Sesame Seeds (for garnish)
  • /4 cup Reserved starchy noodle water (as needed)

Instructions:

  1. Cook the udon noodles in a large pot of boiling water according to package directions until al dente (usually 3-5 minutes for pre-cooked/frozen). Drain immediately and set aside, reserving about 1/4 cup of the starchy cooking water.
  2. While noodles cook, prepare the sauce by whisking together the soy sauce, nutritional yeast, maple syrup, vegetable broth, and black pepper in a small bowl. Set aside.
  3. Heat the olive oil in a large skillet or wok over medium-low heat. Add the thinly sliced garlic and red pepper flakes (if using). Sauté gently for 2–3 minutes, stirring constantly, until the garlic is fragrant and just starting to turn pale gold. Do not let the garlic burn.
  4. Add the vegan butter to the skillet and allow it to melt into the fragrant garlic oil. Once melted, pour in the prepared sauce mixture from Step 2. Bring this mixture to a gentle simmer.
  5. Add the drained udon noodles directly into the sauce in the skillet. Toss vigorously using tongs to ensure every strand is coated.
  6. If the sauce looks too thick or sticky, add a tablespoon of the reserved starchy noodle water at a time, tossing until a glossy, emulsified sauce forms that beautifully clings to the noodles.
  7. Taste and adjust seasoning. Divide immediately between bowls. Garnish generously with sliced scallions and toasted sesame seeds before serving.