If you are craving a vibrant, flavorful noodle dish that’s packed with texture and wholesome goodness, this Vegan Yaki Udon (Stir-Fried Udon Noodles) Recipe is going to become your new go-to. The chewy, pillowy udon noodles soak up a savory-sweet sauce that perfectly complements crisp-tender veggies and golden tofu cubes. It’s an explosion of colors, aromas, and taste all in one bowl, showing just how delicious and satisfying vegan cooking can be. Whether you want a quick weeknight dinner or an impressive dish to share, this recipe hits all the right spots with its balance and simplicity.

Ingredients You’ll Need

The image shows various ingredients laid out on a white marbled surface. There are three blocks of pale yellow noodles stacked vertically at the top right. Below the noodles, there is a white bowl filled with light green lettuce leaves. To the bowl's right are a bright red bell pepper, three green onions with white bases, and a whole orange carrot arranged side by side. On the left side of the bowl, there is a rectangular block of pale yellow tofu wrapped in plastic, with a small pile of minced pale yellow garlic on a white plate near it. Four small glass bowls hold different sauces and spices: a dark brown soy sauce, a pale yellow liquid, a light amber liquid, and a golden seed spice. Another small white dish contains a red sauce. photo taken with an iphone --ar 4:5 --v 7

Simple but essential, the ingredients here are what bring the dish’s magic to life. Each one adds its own role, whether it’s the texture of the tofu, the crunch of fresh vegetables, or the deep flavors in the sauce. Don’t overlook the little touches like toasted sesame oil and seeds, which lift the whole dish beautifully.

14 oz cooked udon noodles: The chewy base of this dish, pre-cooked and ready to soak up flavors.
2 teaspoons grapeseed oil: A neutral oil perfect for gently coating noodles without overpowering taste.
1 tablespoon grapeseed oil: Used to crisp up the tofu for that perfect golden crust.
12 oz cubed extra firm tofu: The main protein source, which crisps wonderfully and soaks in the sauce.
1 sliced red bell pepper: Adds vibrant color and a mild sweetness to the stir fry.
1 large sliced carrot: Provides a satisfying crunch and bright orange contrast.
1 stalk sliced celery: Offers a subtle freshness and texture.
1 cup chopped green cabbage: Adds volume and a gentle earthiness to the dish.
2 thinly sliced scallions/green onions: Bursts of fresh, oniony brightness; use extra for garnish.
2 tablespoons toasted sesame seeds: Nutty finish that enhances the flavor and adds texture.
¼ cup tamari: The salty, umami-packed soy sauce substitute that forms the tasty sauce base.
2 cloves minced garlic: Essential aromatic that gives the dish depth and warmth.
1 tablespoon brown sugar: Balances the savory sauce with gentle sweetness.
2 teaspoons toasted sesame oil: A little drizzle brings smoky, nutty richness.
1½ teaspoons rice vinegar: Adds a mild tang that brightens all the flavors.
1 teaspoon sambal oelek or sriracha: Provides a touch of spicy kick to enliven every bite.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan Yaki Udon (Stir-Fried Udon Noodles) Recipe

Step 1: Prepare the Sauce

Start by whisking together the tamari, minced garlic, brown sugar, toasted sesame oil, sambal oelek or sriracha, and rice vinegar in a small bowl or jar. This sauce is the heart of your Vegan Yaki Udon (Stir-Fried Udon Noodles) Recipe, delivering the perfect harmony of salty, sweet, tangy, and spicy elements. Set this aside while you prepare the rest.

Step 2: Get the Udon Noodles Ready

Drain your pre-cooked udon noodles into a medium heatproof bowl and cover them with boiling water. Let them sit for about 90 seconds to loosen up, then gently separate the strands with tongs or chopsticks. Using a strainer, drain well and toss them with a light coating of grapeseed oil. This will help keep the noodles from sticking together during the stir fry and ensure they stay soft yet springy.

Step 3: Crisp Up the Tofu

Heat a tablespoon of grapeseed oil in a large nonstick skillet over medium heat. Spread your cubed extra firm tofu evenly in the pan and let it cook undisturbed until it turns golden brown on most sides—this usually takes around 6 to 8 minutes. Once the tofu is beautifully crisp, transfer it to a shallow bowl and toss with a splash of the prepared sauce to infuse it with flavor. Then set aside for later.

Step 4: Stir Fry the Vegetables

Return the skillet to medium heat without cleaning it; a little oil and seasoning left behind will enhance the dish. Add another tablespoon of grapeseed oil, then in go your sliced red bell pepper, carrot sticks, celery, and chopped green cabbage. Stir fry these until they are tender but still have a firm bite, about 2 to 3 minutes. This retains their vibrant color and fresh crunch that makes the dish so exciting to eat.

Step 5: Combine Everything

Now it’s time to bring all the components together. Add the udon noodles, the rest of the sauce, sliced scallions, and toasted sesame seeds to the skillet. Toss everything thoroughly so the noodles get evenly coated in the flavorful sauce. Scatter the tofu cubes on top and cook for an extra 2 minutes, allowing the flavors to marry without overcooking. Taste and adjust seasoning to your preference before serving.

How to Serve Vegan Yaki Udon (Stir-Fried Udon Noodles) Recipe

A metal pan filled with a colorful stir-fry dish sits on a white marbled surface. Inside the pan, there are three main layers: at the bottom, light green and pale yellow cabbage pieces mixed with slices of green vegetables; above that, curly pale beige noodles tangled throughout; and on top, small golden-brown tofu cubes and bright red strips of bell pepper scattered evenly. A woman's hand holds black tongs grabbing some noodles and vegetables in the pan. The mix looks fresh and well cooked with a slightly shiny texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is where you get to personalize your bowl. Sprinkle extra sliced scallions for a fresh bite, add a few more toasted sesame seeds for nuttiness, or even some crushed peanuts if you’re feeling adventurous. A wedge of lime on the side can brighten the dish even more with a splash of acidity just before eating.

Side Dishes

This Vegan Yaki Udon (Stir-Fried Udon Noodles) Recipe shines as a standalone meal but pairs beautifully with light sides. Consider a simple cucumber salad or steamed edamame to keep things fresh and balanced. Miso soup is another lovely companion, adding warmth and comfort alongside your noodles.

Creative Ways to Present

Feeling fancy? Serve this stir-fried udon in shallow bowls with a delicate drizzle of chili oil for a pop of color or scatter fresh herbs like cilantro or Thai basil for a fragrant twist. For gatherings, present the noodles family-style with small bowls of extra sauce and garnishes so everyone can customize their plate.

Make Ahead and Storage

Storing Leftovers

You can easily store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may firm up slightly, but a quick reheat will bring them back to their tender, delicious state. Just keep the garnishes separate if possible to retain their freshness.

Freezing

Freezing Vegan Yaki Udon (Stir-Fried Udon Noodles) Recipe isn’t ideal because udon noodles can become mushy when thawed. If you need to prepare in advance, it’s better to freeze the tofu and sauce separately and cook the noodles fresh before assembling.

Reheating

For the best texture and flavor, reheat leftovers gently in a skillet over medium heat, stirring occasionally until warmed through. Avoid microwaving for long periods as noodles can become tough or rubbery. A splash of water or a tiny drizzle of oil can help revive the dish.

FAQs

Can I use frozen tofu for this Vegan Yaki Udon (Stir-Fried Udon Noodles) Recipe?

Absolutely! Freezing tofu first and then thawing it gives it a meatier texture that many people love for stir fries. Just make sure to press out any excess moisture before cubing and cooking.

What can I substitute for grapeseed oil?

If you don’t have grapeseed oil, any neutral-flavored oil with a high smoke point like avocado oil, vegetable oil, or sunflower oil will work wonderfully for cooking this dish.

Is this dish very spicy?

The spiciness depends on how much sambal oelek or sriracha you add. The recipe calls for 1 teaspoon which gives a mild kick. You can adjust to your taste or omit entirely if you prefer no heat.

Can I add other vegetables to the stir fry?

Definitely! Feel free to add snap peas, mushrooms, baby corn, or any vegetables you love. Just keep the slicing size uniform so everything cooks evenly and maintains texture in this Vegan Yaki Udon (Stir-Fried Udon Noodles) Recipe.

How do I make this recipe gluten-free?

Ensure your udon noodles are gluten-free, which can be harder to find. Alternatively, swap udon for gluten-free noodles like rice noodles or shirataki noodles. Also, choose tamari labeled gluten-free to keep all ingredients suitable.

Final Thoughts

There is just something incredibly satisfying about this Vegan Yaki Udon (Stir-Fried Udon Noodles) Recipe that keeps me coming back for more. Its perfect balance of textures, flavors, and colors makes it the kind of meal you’ll want to share with friends and family. Give it a try and you’ll see how easy, fun, and downright delicious vegan cooking can be!