Name: Sweet and Spicy Udon Noodle Stir-Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 400 g cooked udon noodles* (see notes); 1 red bell pepper (sliced into strips); 240 g block extra firm tofu (drained and sliced into strips*); ½ large onion (sliced into strips); 1 small carrot (sliced into strips*); 4 cups (300g) shredded cabbage; 1 tbsp neutral oil; Sesame seeds (for garnishing); Chopped spring onions (for garnishing); 2 tbsp soy sauce or liquid aminos; 1 ½ tsp sriracha or other chili sauce (adjust according to desired spice); ¼ cup room temp. water; 3 tbsp coconut sugar (or other sweetener); 1 tsp sesame oil; ½ tbsp cornstarch

Sweet and Spicy Udon Noodle Stir-Fry (Vegan)

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Who loves easy stir-fried noodles? I do! This Vegan Sweet and Spicy Udon Noodle Stir-Fry is super easy and made with simple ingredients. It’s perfect for sharing but you can also whip up a batch during meal-prep!

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Sweet and Spicy Udon Noodle Stir-Fry

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Who loves easy stir-fried noodles? I do! This Vegan Sweet and Spicy Udon Noodle Stir-Fry is super easy and made with simple ingredients. It’s perfect for sharing but you can also whip up a batch during meal-prep!

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Main Course

Cuisine Asian, Japanese

Servings

Calories 447 kcal

Ingredients

400 g cooked udon noodles* see notes
1 red bell pepper sliced into strips
240 g block extra firm tofu drained and sliced into strips*
½ large onion sliced into strips
1 small carrot sliced into strips*
4 cups (300g) shredded cabbage
1 tbsp neutral oil
Sesame seeds for garnishing
Chopped spring onions for garnishing

Sauce Ingredients

2 tbsp soy sauce or liquid aminos
1 ½ tsp sriracha or other chili sauce adjust according to desired spice
¼ cup room temp. water
3 tbsp coconut sugar or other sweetener
1 tsp sesame oil
½ tbsp cornstarch

Instructions

Heat the oven to 350F. On a lined baking tray, bake the tofu until lightly golden for around 25 mins. You can opt to pan fry the tofu in some oil if you’d like.
Mix all the sauce ingredients together. Make sure the cornstarch is diluted.
Heat a pan. Add in 1 tbsp oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes.
Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!

Notes

Udon: Feel free to use other noodles of choice. I used instant udon noodles in vacuum sealed packages and simply soaked these in some hot water to separate them. You can also use frozen udon and quickly microwave or boil these.

Noodles: Feel free to use other noodles if you’d like!

Veggies: The veggies and tofu are totally up to you!

NUTRITIONAL INFO

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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.

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Sweet and Spicy Udon Noodle Stir-Fry (Vegan)