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This is literally ~the easiest~ one bowl udon recipe recipe that was actually a spur-of-the-moment creation since I just had a short break from work and wanted a satisfying noodle dish. This Shoyu Udon recipe is basically shoyu (soy sauce) and udon (thick wheat noodles) that I mixed with a few other basic ingredients.

This One Bowl Soy Sauce Udon is a very customisable noodle recipe. Everything can easily be adjusted to your taste and you can also add in tofu and other vegetables or even mushrooms of your choice, and cook these down i the microwave.

UDON/NOODLES USED

For this One Bowl Soy Sauce Udon Noodles, I used instant fresh udon noodles that I keep in the fridge.

These noodles are in vacuum-sealed packets and are already cooked so I just soak them in some hot water to carefully separate these and cook them down a bit more.

Frozen Noodles

You can also find frozen udon noodles from local Asian stores or groceries that you can also use for this recipe. If you get the frozen noodles, you can place them on the bowl and cover it before cooking in the microwave.

PREPARING THE NOODLES

I placed the noodles in the bowl and then poured in some hot water before covering it with a plate to retain the steam.

Afterwards, I drain the water. You can also watch my video below showing you how I prepared this bowl of noodles.

SOY SAUCES AND OTHER CONDIMENTS

I mixed in all the sauces and seasonings. I used the following:

• Soy sauce, or more to taste
• Dark soy sauce, optional for colour
• Rice vinegar or other vinegar
• Maple syrup or other liquid sweetener, for hint of sweetness
• Sesame oil

Afterwards, I mixed the noodles with the sauces. The noodles will absorb some of the sauces before oppingg some sliced extra firm smoked/baked tofu, scallions, sesame seeds, and some chili garlic sauce in and TA-DA!

I had a hearty meal in minutes.

TOPPINGS/OTHER FILLINGS OF CHOICE

I used five spice tofu, that’s very similar to baked tofu, and simple sliced these into thin strips before mixing into the noodles. You can opt to skip these or even add some sliced mushrooms or veggies. It’s really up to you!

If using sliced mushrooms, you can quickly cook the mushrooms and the noodles in the microwave. It’d be best to cover the bowl to cook these n the steam.

You can also add some chili garlic sauce or chili oil if you like some spice.

Find my homemade chili garlic sauce recipe here.

Find the recipe for this 1-bowl shoyu udon below. Enjoy! 🙂

You can also check out my other vegan noodle recipes:

• Jjajangmyeon (Noodles in Black Bean Sauce)
• Thai Drunken Noodles (Pad Kee Mao)
• Easy Spicy Miso Noodles
• Ginger and Scallion Noodles
• Chili Garlic Oil Noodles
• Mie Goreng (Indonesian Fried Noodles)
• Chili Garlic and Black Bean Eggplant Noodles
• Easy Sweet, Spicy, and Saucy Noodles
• Stir-Fried Tofu and Basil Noodles
• Tantanmen (Vegan Ramen)

If you try out this recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!

Easiest 1 Bowl Shoyu Udon (Soy Sauce Noodles)

5 from 5 votes

This is literally ~the easiest~ one bowl shoyu udon or soy sauce noodles recipe that was actually a spur-of-the-moment creation since I just had a short break from work and wanted a satisfying noodle dish.

For this One Bowl Shoyu Udon or Soy Sauce Noodles, I used instant fresh udon noodles that I keep in the fridge. These noodles are in vacuum-sealed packets and are already cooked so I just soak them in some hot water to carefully separate these and cook them down a bit more. I mixed in all the sauces and seasonings before mixing some sliced tofu in and TA-DA! I had a hearty meal in minutes.

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Prep Time 10 mins

Total Time 10 mins

Course Main Course

Cuisine Asian, Chinese, Japanese

Servings 1

Calories 332 kcal

Ingredients

  

1x2x3x

• 1 pack instant fresh udon noodles see notes
• 1 tbsp soy sauce or more to taste (see notes)
• 1 tsp dark soy sauce optional for colour
• 1/2 tbsp rice vinegar or other vinegar
• 1-2 tsp maple syrup or other liquid sweetener for hint of sweetness
• 2 tsp sesame oil
• 1-2 tsp toasted sesame seeds
• 1-2 tsp chili garlic sauce or chili crisp oil for heat (if desired)—you can also use other chili sauce!
• Chopped scallions
• Sliced baked tofu 5-spice tofu, or smoked tofu (optional)

Instructions

 

• Place the instant udon noodles in a large heat proof bowl. Pour hot water into the noodles to separate these. Leave the noodles to soak for 3-4 minutes or until chewy to your liking. You can also cover the bowl to keep the steam in. Afterwards, drain the water from the bowl. You can leave some liquid just to help mix everything together better. (See notes below if using frozen udon)
• Add in the soy sauces, vinegar, syrup or other sweeter, sesame oil, sesame seeds, scallions, tofu, and chili garlic sauce/chili crisp oil. Mix together until the noodles are well coated. The noodles will also absorb some of the sauces as it sits in the mixture.
• Taste the noodles and feel free to season with more soy sauce, chili garlic sauce, etc, if you’d like, to taste. Enjoy!

WATCH Video

Notes

Udon / Noodles

• My udon came in vacuum sealed packets. I get mine from local Asian stores and usually comes in a big bag of 5 udon packs.
• You can also check the freezer section for frozen ready-to-heat udon noodles. If you’re using frozen udon noodles, you can microwave these until cooked through.
• If microwaving, place the frozen serving of udon on your bowl, cover the bowl, and microwave on high for 45 secs-1 min or until cooked through. Mix well to separate the noodles.
• Udon breaking apart into small pieces? There are some brands of udon that are harder to separate and forcing them can just break these apart into very small pieces. If this is the case, I’d recommend boiling these so they can really soften up to separate easier.

Sweetener

• You can opt to skip the maple syrup or sweetener. Alternatively, you can also use some sugar but make sure the noodles are still hot so these can dissolve well when mixed in.

Soy Sauce

• If you’re looking for a gluten-free alternative, you can use tamari.

Dark Soy Sauce

• Dark soy sauce here is mostly for the colour and a very subtle umami flavour. So you can skip it or substitute it for more regular soy sauce.


Tofu and other toppings

• I used five spice tofu, that’s very similar to baked tofu, and simple sliced these into thin strips before mixing into the noodles. You can opt to skip these or even add some sliced mushrooms or veggies.
• If using sliced mushrooms or veggies, you can quickly cooked the mushrooms and the noodles in the microwave. It’d be best to cover the bowl to cook these in the steam.

NUTRITIONAL INFO

Calories: 332kcal | Carbohydrates: 50g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 2426mg | Potassium: 51mg | Fiber: 4g | Sugar: 8g | Calcium: 5mg | Iron: 1mg

DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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