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Yaki Udon (Vegan Japanese Stir-Fried Udon Noodles)

5 from 9 votes
This is a vegan version of Japanese Yaki Udon or thick udon noodles stir-fried in a savoury sauce with some veggies and tofu. It’s also totally up to you what kind of veggies you’d like to add in! It’s a great way to use up leftover produce you have.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Asian, Japanese
Servings 2
Calories 504 kcal


  • 1 lb instant fresh udon noodles or frozen udon, I used 2 packs or 2 'bricks'
  • 1/2 large white onion sliced
  • Neutral oil for cooking
  • Pinch salt to taste
  • Pinch black pepper to taste

Protein (up to you!)

Veggies (feel free to use what you have!)

  • 1/2 small carrot peeled and thinly sliced
  • 1 small bell pepper thinly sliced
  • 1/2 small head cabbage chopped
  • Water to cook the veggies


To Serve


  • If using dried mushrooms, place them in a boil and pour boiling hot water. Leave to soak until rehydrated then slice the mushrooms.
  • If using tofu, pan-fry these in a little oil until crisp. Feel free to season these with some salt. Set aside.
  • Mix all the sauce ingredients until sugar is diluted. Feel free to adjust measurements based on desired taste. Set aside.


  • For instant fresh udon, soak the udon noodles in some hot water or cook/prepare according to package instructions. Carefully separate the noodles and then drain the water.
  • For frozen udon, you can place these on a microwave safe bowl and cover the noodles. Microwave for 2-3 minutes or until these are chewy and no longer sticking together. You can also opt to cook these noodles in boiling water. If doing so, be sure not to overcook the noodles and to drain these from water before stir-frying.


  • Heat a large wok or pan with oil over medium high heat. Once hot, add in onions. Sauté until tender then add in the bell pepper, carrots, and mushrooms (or other protein of choice)
  • Pour some water to cook down the carrot. Mix well and cook over high heat. Add in the green onions and cabbage. Leave the veggies untouched for 3-4 minutes until lightly browned at the bottom. Season the veggies with salt and pepper.
    You want to cook the veggies over medium high to high heat so they stay crisp.
  • Once the veggies are tender, add in the udon noodles. Pour in the sauce and mix well.
  • Leave the noodles to cook for a few minutes until the udon has absorbed the sauce. Season with salt (or more soy sauce) and pepper, to taste, if needed.
  • Garnish with some chopped scallions and sesame seeds, if desired. Top with togarashi, if desired, for extra heat. Enjoy while hot!



Calories: 504kcal | Carbohydrates: 77g | Protein: 16g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 2518mg | Potassium: 572mg | Fiber: 10g | Sugar: 25g | Vitamin A: 3499IU | Vitamin C: 117mg | Calcium: 99mg | Iron: 2mg
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