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To make the noodle sauce, combine the soy sauce, vinegar, brown sugar, rice wine, corn starch, and stock/bouillon in a clean jam jar. Shake up well until blended and set aside.
In a frying pan or small wok over medium heat, place the Szechuan chilli oil and the vegetable oil. Bring to temperature then add the whites of the spring onions, crushed garlic, and ginger. Fry for a minute before adding the vegan mince.
Fry the vegan mince for a further few minutes, stirring often to make sure nothing sticks or burns. Add the carrot and a splash of water (around 3 Tbsp). Allow cooking until all the moisture has evaporated and the carrot is al dente.
Place the udon noodles in a bowl and cover with boiling water. Use a chopstick to gently swish the noodles around - they should begin to separate. Once separated completely (around 1 minute) drain the water and add the noodles to the frying pan.
Shake up the sauce again before adding it to the pan. Stir everything together and reduce the heat to low. The sauce should thicken quickly and coat the noodles. If the sauce is too thick, add a small splash of water and stir well.
Remove from the heat and serve topped with sesame seeds, fresh coriander, and the julienned cucumber.