(WSVN) - A vegan dish so tasty, diners won’t miss the meat. That’s what’s cooking, as we grab a Bite with Belkys.

The Chef: Raymond Li
The Restaurant: Kaori, Miami
The Dish: Spicy Udon Noodles

7 oz. pack precooked udon noodles (available in Asian markets)
Noodle sauce (See below)
3 oz. maitake mushrooms or mushrooms of your choice
1.5 oz. shallots, julienned
1 oz. scallions, white part (cut in 1-inch long cylinders)
.5 oz. ginger paste
.5 oz. -garlic paste
1 oz. cashews, toasted & crushed

Simple Noodle Sauce:
1 cup mirin
1¼ cup kamameshi (mushroom stock) or chicken/vegetable stock
1¼ cup sweet soy

Method of Preparation:

  • In a home wok or large sautée pan, add oil and heat until oil starts to smoke. Add your scallions, shallots and mushrooms and sweat for 4 minutes, stirring to ensure even cooking and so vegetables don’t burn.
  • Add garlic and ginger paste and stir quickly so it doesn’t burn. Deglaze wok/pan with your noodle sauce and stir.
  • Add butter and noodles and stir.

To Plate:
Garnish with Cashews, Scallions and/or Cilantro leaves

Kaori Miami
871 S Miami Ave.
Miami, FL 33130

Copyright 2022 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Join our Newsletter for the latest news right to your inbox