Short fried udon noodles with lots of vegetables
200 g carrot
150 g mushrooms
200 g pointed cabbage
3 spring onions
2 cloves garlic
1 Thai chili
2 ½ tbsp vegan Worcestershire sauce
1 ½ tbsp. soy sauce
1 tablespoon mirin
1 tbsp rice vinegar
½ tsp raw cane sugar
2 tbsp. peanut oil or another neutral oil
400 g udon noodles
1 tbsp. roasted sesame seeds
Cut carrot into strips or thin lozenges, pointed cabbage into bite-sized pieces, slice or halve mushrooms depending on size.
Cut the white part of the spring onion into about 2 cm long pieces, the green part into fine rings, and finely chop the garlic and chili.
For the sauce, mix Worcestershire sauce with soy sauce, mirin, rice vinegar and sugar and put aside.
Add oil to a hot wok or skillet, stir-fry the white part of the scallion on high heat for 1 minute.
Add remaining vegetables and keep stir-frying for 2-3 minutes,
Add noodle packages to wok, stir-fry them briefly, then deglaze with about 100 ml of water and let them stew while continuously stirring until the noodle nests have dissolved and the liquid has almost evaporated.
Add sauce and let it cook for 2 more minutes.
Serve sprinkled with spring onion greens and sesame seeds.