Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - March 27, 2021
  • - 11:36 am

Stir-Fried Spicy Garlic Udon Noodles

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video

An umami and flavour-packed Stir-Fried Spicy Garlic Udon Noodles with minced tofu ‘meat’, mushrooms, lots of garlic, and scallions, coated in a spicy savoury sauce with a hint of sweetness.

The ingredients you’ll need for this udon noodle recipe:

What I love about using instant fresh udon cakes is the super easy prep.

I simply run my udon noodle cakes (as I like to call them) through water or soak these it in some hot water to separate them.

You have to be careful when handling the noodles and don’t force them apart cause they can easily break!

Soaking them in hot water really helps to help loosen the noodles.

THE SAUCE

The sauce for this udon noodle recipe is a simple mix of the following:

  • Gochugaru or other chili powder (see recipe notes)
  • Vegetarian mushroom oyster sauce, or stir-fry sauce
  • Soy sauce
  • Sugar, or to taste
  • Sesame seeds
  • Sesame oil
  • Water

TOFU AND MUSHROOMS

I used extra firm tofu to create a tofu minced ‘meat’ to give this stir-fried noodles recipe more texture and extra protein, too!

To prepare the tofu, simple wrap your block of tofu in a towel and place a weighted surface on top. You can also use a tofu press if you have one. This is to help drain out some of the moisture.

You can leave the tofu pressed for 5-10 minutes before mashing or crumbling the pieces with a fork or your hands.

For the mushrooms, I simply sliced my shiitake mushrooms. You can use other mushrooms of your choice, too.

Though I used tofu and mushrooms for this recipe, what I love about a stir-fried noodles recipe is its versatility.

You can opt to use any other vegetables or protein of your choice to cook with the sauce.

Time to Stir-Fry!

See how to make the noodles in the video below or here.

I started with the tofu minced ‘meat’.

I simply heated a large non-stick pan. This way, I can use less oil. But you can opt to use a wok and add more oil to prevent the tofu and noodles from sticking.

Cooking the tofu mince:

  1. Leave the tofu untouched over medium heat for 3-4 minutes for it to lightly crisp and brown at the bottom.
  2. Season the tofu with the dark soy sauce. Mix well.

It’ll also start to dry up and resemble minced ‘meat’ as it cooks and the water evaporates.

Stir-Frying the rest of the ingredients

Sauté the garlic.

Add in the scallions and sauté as well. Then mix with the tofu.

Add in the mushrooms.

Stir-fry the mushrooms until tender.

Mix it well with the tofu to cook down.

Afterwards, add in the separated udon noodles into the pan.

The noodles are still very chewy at this point so you can cook it down with a bit of water.

Pour the sauce into the pan and over the udon noodles.

Leave the noodles to cook for a few minutes.

Add more water to cook down the udon noodles, if needed

Taste the noodles and then adjust the seasoning if needed. Mix in some chopped scallions, if you’d like!

Serve while hot!

Enjoy! You’ll find the recipe for these stir-fried spicy garlic udon noodles below. 🙂

Find the recipe for these stir-fried spicy garlic udon noodles down below. Enjoy!!

Other stir-fried noodles recipes you might like:

  • Thai Drunken Noodles (Pad Kee Mao)
  • Kimchi Noodle Stir-Fry
  • Mie Goreng (Indonesian Fried Noodles)
  • Yaki Udon
Miso Udon Noodle Soup with Teriyaki Mushrooms
A comforting Miso Udon Noodle Soup with a rich broth topped with Teriyaki Mushrooms. The broth is packed with umami and gets a nice richness from the mix of soy milk, miso, mushroom broth, and some vegan butter. Serve this with other toppings of choice. I finished my bowl with Japanese chili oil or layu for an extra kick of heat. This recipe can be easily cooked in one pot by preparing the noodles and toppings before cooking down the broth.
GET THE RECIPE

Stir-Fried Spicy Garlic Udon Noodles

5 from 26 votes
An umami and flavour-packed Stir-Fried Spicy Garlic Udon Noodles with minced tofu ‘meat’, mushrooms, lots of garlic, and scallions, coated in a spicy savoury sauce with a hint of sweetness. This noodle recipe is perfect for this days when you want something quick, satisfying, and super tasty.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Chinese, Japanese, Korean
Servings 2
Calories 486 kcal

Ingredients
 
 

Noodles

  • 14 oz instant fresh udon noodles (I used 2 packets, see notes)

Sauce

  • 1 tbsp gochugaru or other chili powder (see notes)
  • 1 tbsp vegetarian mushroom oyster sauce or stir-fry sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar or to taste
  • 1 tsp sesame seeds
  • 1 tbsp sesame oil
  • 1 tbsp water

Minced Tofu

  • 2 tbsp neutral oil
  • 1/2 lb extra firm tofu 1/2 lb, mashed or crumbled (see notes)
  • 1 tsp dark soy sauce

Stir-Frying

  • 1 tbsp neutral oil
  • 1 tbsp minced garlic
  • 2 green onions or scallions thinly sliced and divided
  • 3.5 oz shiitake mushrooms or other mushrooms of choice sliced
  • 2-4 tbsp water to cook down noodles (see notes)

To Serve

  • Chopped green onion or scallions for garnishing

Instructions
 

Noodles

  • If you’re using instant fresh udon noodles or 'cakes' in packets, you can simply soak them in hot water for a few minutes or run them through hot water to carefully separate them. These noodles can also easily break apart so don't force it when they're clumped together.

Sauce

  • Prepare the sauce by mixing everything together. You can see the notes below and adjust the spice level according to your reference. Set the sauce aside.

Minced Tofu

  • Heat a large wok or non-stick pan over medium high heat. Add in the oil.
  • One hot, add in the tofu. You can continue to crumble this as needed, especially if there are big chunks.
  • Leave the tofu untouched over medium heat for 3-4 minutes for it to lightly crisp and brown at the bottom. It’ll also start to dry up and resemble minced ‘meat’ as it cooks and the water evaporates.
  • Season the tofu with the dark soy sauce. Mix well.
  • Leave the tofu to cook for another 3-4 minutes until it completely dries up and resembles minced meat. Afterwards, move the tofu to the side of the pan.

Stir-Frying

  • Add 1 tbsp oil into the pan. Over medium heat, sauté the minced garlic.
  • Afterwards, add in half of of the chopped scallions or green onions. Cook for 1 minute.
  • Add in the shiitake mushrooms and then stir-fry for 2-3 minutes until tender.
  • Once the mushrooms are cooked to your liking, add in the noodles.
  • Pour the sauce over the noodles and mix well.
  • Leave the noodles to cook over medium high heat for 2-3 minutes.
  • Add in some water to cook down the noodles, if needed. You can start with 1-2 tbsp and mix well. You can see the notes below.
  • Taste the noodles and feel free to season with some salt and upper, if desired. Once the noodles are cooked to your liking, turn off the heat.
  • Top the noodles with more chopped scallions or green onions. Serve and enjoy while hot!

WATCH Video

Notes

Noodles

For the noodles, I use these instant fresh udon noodles that I get in vacuum-sealed pouches. I store mine in the fridge but these can also be stores at room-temp if room temp where you live is below 25C. I’d really recommend storing them in the fridge for a longer shelf life.
If you’re using instant fresh udon noodles or ‘cakes’ in packets, you can simply soak them in hot water for a few minutes or run them through hot water to carefully separate them. These noodles can also easily break apart so don’t force it when they’re clumped together.
These noodles are also technically already cooked so when stir-fried later on, you can just add some more water to cook them down a bite more.
If using dried udon or other noodles, cook them according to package instructions. I would suggest cooking them 1-2 minutes less than the package instructions so they’ll still be chewy after stir-frying.

Chili powder

For the chili powder, I used gochugaru or Korean chili powder/or flakes. Gochugaru is bright red in colour but has a mild spice with a hint if sweetness. If you’re using other chili powder that’s much hotter, you can opt to start with 1/2 tbsp and adjust from there.
You can also of course add more or less chili powder and adjust to your desired spice.

Pressing the Tofu

For the tofu, you can opt not to press it and just mash it since the water will evaporate during cooking. 
But if you prefer to press the tofu, you can simply wrap your block of tofu in a towel and place a weighted surface on top. You can also use a tofu press if you have one. This is to help drain out some of the moisture. You can leave the tofu to press for 5-10 minutes.

Water to cook down the noodles

I added 4 tbsp total of water to cook down my udon noodles since I just simply ran my noodles through cold water to separate them so they were still very chewy when I added them to the pan.
If you’re using freshly cooked udon or other noodles, you can opt to skip the water if they’re already cooked down to your liking.

NUTRITIONAL INFO

Serving: 1serving | Calories: 486kcal | Carbohydrates: 61g | Protein: 21g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 1895mg | Potassium: 304mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1186IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin these images:

This Post Has 15 Comments

  1. eatyoursprouts 29 Mar 2021 Reply

    Did you use firm or extra firm or medium tofu? Would have liked the video to show the sauce & tofu preparation!

    1. Jeeca 29 Mar 2021 Reply

      Hi! I used extra firm tofu. Sorry just realised it was missing ‘firm’ in the ingredients list. I’ll be sure to edit that part and include tofu prep steps as well! Thanks!

  2. Sarah 8 Apr 2021 Reply

    5 stars
    Amazing! Topped with peanuts and added some rice wine vinegar to the sauce! Will be making this often! Thank you.

    1. Jeeca 10 Apr 2021 Reply

      Thank you so much Sarah! Happy you liked it 🙂

  3. Madison 8 May 2021 Reply

    5 stars
    Seriously so good! A keeper recipe for sure

  4. Amy 25 Jul 2021 Reply

    5 stars
    This is restaurant quality good, and so fast!!! I used a can of seitan that I finely minced, and some kale from the garden. Amazing!

    1. Jeeca 25 Jul 2021 Reply

      THANKS AMY! 🙂

  5. Barry 24 Jan 2022 Reply

    5 stars
    Delicious! Left out the mushrooms and added a little white pepper and some chili garlic sauce, and it was perfect. Thanks!

    1. Jeeca 24 Jan 2022 Reply

      Hi Barry! Glad you liked it ◡̈

  6. Anoushka 11 Feb 2022 Reply

    5 stars
    So so so good!!!

    1. Jeeca 12 Feb 2022 Reply

      Thanks Anoushka!! ❤️

  7. Sapna 9 Aug 2022 Reply

    5 stars
    this was so delish! Am adding more veg days and by far one of my favorite ways to eat tofu

    1. Jeeca 10 Aug 2022 Reply

      Yay! Thank you Sapna! ◡̈

  8. Pam T 13 Sep 2022 Reply

    5 stars
    This recipe is absolutely fantastic! 10/10

    1. Jeeca 14 Sep 2022 Reply

      Thank you Pam! ◡̈

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevStir-Fried Vegan ’Beef’ Ho Fun Noodles (Chow Fun)
Baked Peanut Butter & Lime TofuNext

Latest Recipes

Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY