Yaki Udon (Vegan Japanese Stir-Fried Udon Noodles)
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.
Ingredients
- 1 lb instant udon noodles or frozen sanuki udon, I used 2 packs or 2 'bricks' (see notes)
- 1/2 large white onion sliced
- Neutral oil for cooking
- Pinch salt to taste
- Pinch black pepper to taste
Protein (up to you!)
- Extra firm tofu pressed and sliced
- Dried shiitake mushrooms I used 4 pieces, rehydrated and sliced
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
Sauce
- 2 tbsp soy sauce or more to taste
- 1/2 - 1 tbsp rice vinegar
- 2 tbsp tomato ketchup
- 1 tbsp sugar adjust according to desired sweetness
- 2 tbsp vegetarian mushroom oyster sauce or stir-fry sauce
- Ground black pepper
To Serve
- Chopped scallions for topping
- Sesame seeds for topping
- Shichimi Togarashi , Japanese 7-spice blend
Instructions
- 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.
PREPARE THE UDON
- 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 sanuki 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. Run the noodles through water to remove excess starch. Drain excess water.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.
COOKING THE YAKI UDON
- 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!
WATCH Video
Notes
UDON NOODLES
- SANUKI UDON - These are frozen udon you can get from freezer sections of your Japanese grocery or asian store. I personally prefer these over the instant ones. These Sanuki Udon have a distinct chewiness to them.
- INSTANT UDON - These are in vacuum-sealed pouches that you have to wither boil or soak in hot water to separate. They tend to break apart more easily because they are not longer chewy and bouncy like the sanuki udon.
NUTRITIONAL INFO
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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