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mushroom yaki udon

Whip up This Bright Asparagus and Mushroom Yaki Udon in Just 15 Minutes

We’re all spending more time indoors these days, relying on our pantry staples for dinnertime inspiration. Say goodbye to pasta and tuna and hello to instant noodles and soy sauce with this fast and insanely delicious Japanese stir-fried udon. We love the delightfully chewy and thick whole-wheat noodle and meaty king oyster mushrooms (but feel free to play, mixing your favourite varietals). And the best part? You can whip this up in just over 15 minutes!

mushroom yaki udon

Asparagus and Mushroom Yaki Udon

Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4

Ingredients:
2 packages frozen udon noodles or instant udon noodles
3 Tbsp soy sauce
2 Tbsp packed brown sugar
1 Tbsp minced ginger
1 Tbsp rice vinegar or cider vinegar
1 Tbsp water
3 Tbsp vegetable oil, divided
4 green onions, thinly sliced (white and green parts separated)
1 lb asparagus, trimmed and cut into chunks
1 cup frozen edamame, thawed (you can substitute with frozen peas or corn)
2 packages (150g each) baby king oyster mushrooms, shiitake mushrooms, button mushrooms or oyster mushrooms, sliced
Pinch each salt and pepper
2 tsp sesame oil (optional)
Pinch hot pepper flakes (optional)

Optional garnish: toasted sesame seeds, chopped green onions

mushroom yaki udon ingredients on counterop

Directions:

1. Place udon in a large bowl and cover with warm water to thaw; break up with hands and drain in a colander.

udon noodles in strainer

2. In a small bowl, stir together the soy sauce, brown sugar, ginger, vinegar and water. Set aside.

Tip: Don’t have ginger? No worries, the soy mixture will still be just as delicious.

3. Heat 1 Tbsp of the vegetable oil in a wok or a large skillet over medium-high heat. Add the white parts of the green onion and cook, stirring for 30 seconds. Add asparagus and edamame and stir fry until slightly tender, about 1 minute. Remove to a plate.

Related: 20 Easy Dinner Recipes Ready in 15 Minutes or Less

4. Heat 4 tsp of the remaining oil in the wok. Add the mushrooms, reserved green onions and sprinkle with salt and pepper. Cook, stirring until tender and golden, 2 to 3 minutes. Reserve to asparagus plate.

5. Heat remaining 2 tsp of oil in the wok. Add the udon and stir fry for 30 seconds. Add the reserved soy sauce mixture and vegetables. Stir fry until liquid comes to a boil, the noodles are coated in sauce and is slightly reduced, 30 to 45 seconds. Drizzle with sesame oil (if using) and sprinkle with hot pepper flakes (if using).

mushroom yaki udon in wok

6. Divide among plates and sprinkle with sesame seeds or chopped green onions (if desired).

Want to cook more meals in 15 minutes or less? These weekend BBQ recipes and brunch recipes will surely do the trick.

Vegan Greek Salad with Mushroom Souvlaki

Just because you’re going meatless today doesn’t mean you won’t be satisfied. This recipe is Greek-inspired but instead of the traditional lamb souvlaki you might normally see in a dish like this, the star of this big salad is a flavourful mushroom walnut “meatless” patty. You could even make great meatballs with this recipe and use them in a simple spaghetti and tomato sauce.

NOTE: This recipe is for 4 servings with the exception of the tofu feta. But the tofu feta is a great thing to keep in the fridge and use for lunches and other dinner ideas.

Vegan-Greek-Salad-with-Mushroom-Souvlaki-vegetarian-Food-Network-Canada-Hot-for-Food-Blog

Tofu Feta Ingredients (make 1 day ahead):

1 x 350g brick extra firm organic tofu
½ cup rice vinegar
2 tablespoons lemon juice
½ cup almond milk (or soy milk)
1 teaspoon dried basil
½ teaspoon garlic powder
2 teaspoons sea salt

Directions:

  1. Remove the tofu from the packaging and drain the excess water.
  2. Cut it lengthwise in half, then into strips, and then cut the strips into cubes.
  3. Whisk the remaining ingredients together in a glass storage container that has a fitted lid. Submerge the tofu cubes in the mixture, place the lid on the container and refrigerate it.
  4. It is preferred to marinate the tofu at least overnight as it gives it a stronger flavour, but you could do it as for as short as 3 hours.

Creamy Cucumber Dressing Ingredients:

¼ cup olive oil
2 tablespoons white wine vinegar
1/3 cup shredded cucumber
2 tablespoons vegan mayonnaise
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
¼ teaspoon ground mustard
¼ teaspoon sea salt
¼ teaspoon ground pepper
½ teaspoon agave nectar (can substitute honey for non-vegans)

Directions:

  1. Make the dressing ahead of the mushroom walnut patties and leave it the fridge until you’re ready to serve the salad.
  2. You can either whisk all these ingredients together until combined or blend them in a blender for a creamier, smoother dressing.

Mushroom Walnut Patties Ingredients (makes 8 patties, 2 per serving):

1 tablespoon ground flax
3 tablespoons water
1/3 cup yellow onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms
2 teaspoons coconut or grapeseed oil (for frying)
1 teaspoon fresh thyme
1 cup raw walnuts
½ cup all-purpose or whole wheat flour
2 teaspoons tamari (or soy sauce)
2 tablespoons tomato paste
2 tablespoons fresh parsley leaves
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon ground mustard
¼ teaspoon smoked paprika
¼ teaspoon sage
¼ teaspoon ground pepper
¼ teaspoon sea salt
1-3 tablespoons coconut or grapeseed oil (for cooking the patties)

Directions

  1. In a small bowl whisk together ground flax and water. Place it in the fridge for 15 minutes to allow it to thicken.
  2. Heat a pan to medium and sauté onion, garlic, and mushrooms in 2 teaspoons of oil for approximately 5 minutes. In the last minute of cooking add in fresh thyme.
  3. Put the sautéed mushroom mixture in a food processor along with the thickened flax mixture, walnuts, flour, tamari, tomato paste, parsley, onion powder, cumin, ground mustard, smoked paprika, sage, pepper, and salt. Process the mixture until a smooth pâté-like consistency is formed.
  4. Form 2 ½ wide x ¼” thick patties with the mixture using your hands. You may need to dampen your hands with a little bit of water to keep the mixture from sticking.
  5. You can either bake the patties on a lightly oiled baking sheet for 10 to 12 minutes at 375°F and flip them half way through or pan fry them.
  6. To pan fry, heat a large pan to medium heat with 1 tablespoon of oil. When the oil is hot, place the patties in the pan and fry for 1 to 2 mins a side until golden brown. Don’t overcrowd the patties in the pan. Depending on the size of your pan you may want to only do 2 to 3 at a time. Add more oil to the pan for the next batch.

Greek Salad Ingredients:

8 to 9 cups arugula
1 cup cherry tomatoes
½ cup sliced kalamata olives
½ red onion, thinly sliced
1 cup tofu feta cubes (as per above recipe)

Directions:

  1. Assemble the salads starting with a bed of arugula and add in olives, halved cherry tomatoes, and top with thinly sliced onions.
  2. Place warm mushroom walnut patties on top of the salad.
  3. Crumble tofu feta on top and drizzle with the creamy cucumber dressing.
  4. Garnish with fresh ground pepper and serve immediately.

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