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Vegan Yaki Udon (Stir-Fried Udon Noodles) Recipe

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4.4 from 4 reviews

This Vegan Yaki Udon recipe is a flavorful, quick stir-fried noodle dish featuring tender udon noodles, crispy tofu, and vibrant vegetables tossed in a savory, slightly spicy sauce with toasted sesame accents. Perfect for a satisfying plant-based meal in just 20 minutes.

Ingredients

Sauce

  • ¼ cup tamari
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 2 teaspoons toasted sesame oil
  • 1½ teaspoons rice vinegar
  • 1 teaspoon sambal oelek or sriracha

Noodles

  • 14 oz cooked udon noodles (from package)
  • 2 teaspoons grapeseed oil (or other neutral oil)

Tofu

  • 12 oz extra firm tofu, cubed (½-inch/1.3 cm pieces)
  • 1 tablespoon grapeseed oil (or other neutral oil)
  • 1 tablespoon grapeseed oil (for cooking tofu)

Vegetables & Garnish

  • 1 sliced red bell pepper (or orange/yellow bell pepper)
  • 1 large carrot, sliced into 2-inch/5cm long matchsticks
  • 1 stalk celery, sliced into ¼-inch/0.6 cm half-moons
  • 1 cup chopped green cabbage
  • 2 thinly sliced scallions/green onions + extra for garnish
  • 2 tablespoons toasted sesame seeds

Instructions

  1. Prepare Sauce: In a small bowl or jar, combine ¼ cup tamari, 2 cloves minced garlic, 1 tablespoon brown sugar, 2 teaspoons toasted sesame oil, 1 teaspoon sambal oelek or sriracha, and 1½ teaspoons rice vinegar. Stir or shake well to blend all ingredients into a flavorful sauce.
  2. Prepare Noodles: Place 14 oz cooked udon noodles in a medium heatproof bowl. Pour boiling water over the noodles until they are fully submerged. Let them sit for 90 seconds to soften. Then, gently separate the noodles using tongs or chopsticks. Drain thoroughly in a strainer, drizzle with 2 teaspoons grapeseed oil, and gently toss by hand to coat. Set aside.
  3. Cook Tofu: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium heat. Add the cubed tofu, spreading it out evenly, and cook until golden brown on most sides, about 6 to 8 minutes. Remove tofu from skillet and place in a shallow bowl. Drizzle with 1 tablespoon of the prepared sauce and toss gently to coat. Set aside.
  4. Stir Fry Vegetables: Return the skillet to medium heat without cleaning it. Add 1 tablespoon grapeseed oil, then sauté the sliced red bell pepper, carrot matchsticks, celery slices, and chopped green cabbage until they become tender but retain some firmness, about 2 to 3 minutes.
  5. Combine and Finish: Add the prepared udon noodles, remaining sauce, 2 thinly sliced scallions, and 2 tablespoons toasted sesame seeds to the skillet. Toss everything together until noodles are evenly coated and heated through. Gently scatter the tofu over the top. Cook for 2 more minutes to allow flavors to meld, being careful not to overcook the noodles.
  6. Serve: Taste and adjust seasoning if needed. Divide into serving bowls and garnish with additional scallions if desired. Serve immediately for best texture and flavor.

Notes

  • Note 1: Use pre-cooked udon noodles from the package for convenience; these usually only need brief reheating.
  • Note 2: Green cabbage adds a nice crunch, but you can substitute with napa cabbage or bok choy.
  • Note 3: Sambal oelek and sriracha provide varying levels of spice; adjust to your preferred heat level.
  • Note 4: Ensure the skillet is properly heated before adding tofu to achieve a good golden crust.

Find it online: https://bitezly.com/vegan-yaki-udon-stir-fried-udon-noodles-recipe/