Sharing is caring!

This Sweet Chili Calamansi Udon is bright, savory, slightly spicy, and deeply satisfying. Chewy udon noodles are coated in a glossy calamansi-based sweet chili sauce with umami and heat from soy sauce and doubanjiang, balanced by a touch of sweetness. Baked crumbled tofu adds texture and protein, while peppers and onions bring extra sweetness and crunch.

It’s a quick noodle dish that hits all the right notes—it’s sweet, a little bit spicy, tangy, saucy, and comforting, making it perfect for busy weeknights or whenever you’re craving something bold and citrusy! The tofu also adds a nice and ‘meaty’ texture to the sauce, while also adding extra protein to the dish! 

INGREDIENTS YOU’LL NEED TO MAKE THIS SWEET CHILI CALAMANSI UDON

Tofu

• 10.5 oz extra firm tofu drained and patted dry
• Neutral oil
• Vegetables
• 1 small red bell pepper , sliced
• 1 green chili , sliced (adjust to taste)
• 1 onion , sliced

Sauce

• 2 tbsp calamansi juice , from about 5-6 large calamansi
• 2 tbsp soy sauce or to taste
• 1 tbsp vegetarian oyster sauce
• 1 tsp dark soy sauce
• 2 tbsp maple syrup
• 1 tbsp brown sugar
• 1 tbsp doubanjiang

Cornstarch Slurry

• ½ cup room temperature water
• 1 tbsp cornstarch

Noodles

• 2 servings frozen Sanuki udon , about 240 g per block

TO MAKE THIS RECIPE

Bake the Tofu

• Preheat the oven to 350°F (180°C).
• Crumble the tofu onto a lined baking tray.
• Lightly spray or drizzle with neutral oil.
• Bake for 20–25 minutes, flipping halfway if needed, until golden brown and lightly crisp.
• Set aside.

Prepare the Noodles

• Microwave the frozen Sanuki udon until heated through, chewy, and easily separated.
• Lightly coat the noodles with oil to prevent sticking. Set aside.

Make the Sauce

• In a bowl, mix together the calamansi juice, soy sauce, vegetarian oyster sauce, dark soy sauce, maple syrup, brown sugar, and doubanjiang.
• In a separate bowl, whisk together the water and cornstarch to make the slurry.

Stir-Fry the Vegetables

• Heat a pan or wok with neutral oil over medium-high heat.
• Add the onion, bell pepper, and green chili.
• Stir-fry until the vegetables are tender but still crisp.

Bring Everything Together

• Add the baked tofu to the pan with the vegetables.
• Pour in the sauce and let it come to a gentle simmer.
• Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.

Serve

• Taste and adjust seasoning if needed.
• Place the cooked udon in a bowl. Pour the sauce.
• Serve hot and enjoy while the noodles are perfectly chewy and saucy.

Alternatively, you can add the udon noodles in the sauce and toss well to coat evenly in the sauce.

MORE RECIPES YOU’LL LOVE

• Cilantro Lime Noodles
• Shoyu Udon
• Pad Thai
• Wonton Noodle Soup
• Saucy Ramen Noodles
• Shoyu Udon
• Hot and Sour Dumpling Noodle Soup
• Easy Saucy Ramen Noodles
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Thai Drunken Noodles (Pad Kee Mao)
• Jjajangmyeon (Noodles in Black Bean Sauce)
• Easy Spicy Miso Noodles

YOU CAN PIN THIS IMAGE