In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, dark soy sauce, ginger, and a splash of water. Mix until the sugar is fully dissolved to create a flavorful teriyaki sauce. Set this aside.

If using frozen udon noodles, place them in a microwave-safe bowl and microwave for 2-3 minutes until defrosted. For alternatives, bring a pot of water to boil and cook fresh or shelf-stable udon according to package instructions.

Heat a nonstick pan over medium-high heat and add the vegan beef. Break it into smaller pieces using a spatula, cooking for about 3-4 minutes until it’s golden brown and heated through. Remove and set aside.

In the same pan, add olive oil and turn the heat to medium. Sauté the sliced carrots, snow peas, oyster mushrooms, and minced garlic for about 5 minutes, stirring occasionally.

Return the cooked vegan beef to the pan with the sautéed vegetables. Add the prepared udon noodles and pour in the teriyaki sauce. Toss everything for 1-2 minutes until evenly coated.

Transfer the noodles to a serving plate. Garnish with sliced green onions and sesame seeds. Enjoy!