Mixed Veggie Yaki Udon
The springy fresh udon noodles get coated in savory soy koji — a magical and all natural salt substitute — then stir-fried with loads of fresh veggies. Mushrooms, baby corn, carrots, cabbage, and shishito peppers add fresh and crunchy goodness. Topped with green onions and sesame seeds, this special dish is deeply infused with umami flavor in every bite.
Nutritional facts
Protein
10g
Carbs
66g
Calories
380
Fat
10g
Ingredients
Sesame Oil, Soy Sauce, Carrots, Seasoned Rice Wine Vinegar, Canned Baby Corn, Garlic, Udon Noodles, Sugar, Onion, Light Soy Sauce, Jalapeno Peppers, Cabbage, Crimini Mushroom, Green Onion, Oyster Sauce, Rice Wine, Canola Oil, Toasted Sesame Seeds, Shishito Peppers
Reviews
4.4
Based on 557 reviews
Tastes much richer than the calories lead you to expect
Melissa · 05/07/25
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About Sergio Tominaga
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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