Thai Udon Noodles with Vegan Strips – Vegan
A delicious and easy-to-make vegan udon noodle dish, featuring Heura vegan strips and a rich, sweet-salty peanut sauce.
Nutrition Facts
Per Serving: Calories: 503 kcal, Fat: 13 g, Sodium: 1321 mg, Carbohydrate: 53 g, Protein: 20 g
Descriptions
This vegan udon noodle dish is a perfect quick meal that brings together the flavors of Thai cuisine. Made with Heura vegan strips, the dish mimics the texture of chicken while offering a completely plant-based option.
The sweet and salty sauce features sesame oil, peanut butter, and soy sauce, complemented by fresh zucchini and red bell pepper. It’s perfect for anyone looking for a satisfying meal in under 30 minutes!
Directions
1- Cook the udon noodles according to the package instructions. Drain and set aside.
2- Prepare the sesame peanuts: Heat 1 tablespoon sesame oil in a skillet over medium heat, add 1/5 of the agave syrup, peanuts, and sesame seeds. Stir for about 3 minutes until the peanuts are lightly toasted. Season with a pinch of salt and set aside.
3- Make the sauce: In a small bowl, whisk together the remaining agave syrup, soy sauce, red curry paste, and ketchup.
4- Cook the vegan strips: Heat a little olive oil in a pan, add the Heura strips, and cook for 5 minutes until golden. Add the garlic and ginger, cooking for an additional 2 minutes.
5- Pour in 1/3 of the sauce, stirring until the strips are well coated.
6- Cook the vegetables: Add zucchini and red bell pepper to the pan, cooking for 5 minutes until tender. Pour in the remaining sauce and toss with the cooked udon noodles. Stir for another 5 minutes until everything is well mixed and heated through.
Serve: Garnish with the sesame peanuts, fresh basil, and a squeeze of lime juice for a fresh kick.
Note's
You can easily find Heura vegan strips in most supermarkets in the plant-based section. If unavailable, any vegan chicken alternative will work. Adjust the red curry paste to your spice preference.
Ingredients
- 8.8 oz udon noodles
- 3 tbsp sesame oil
- 5 tbsp agave syrup
- 2.5 oz peanuts
- 2 tbsp sesame seeds
- 11.3 oz Heura vegan strips
- 2/3 cup soy sauce
- 2 tbsp red curry paste
- 1 tbsp ketchup
- 2 cloves garlic, crushed
- 1 tsp grated ginger
- 7 oz zucchini
- 1 red bell pepper
- 2 tbsp fresh basil, chopped
- 1 lime
