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This Japanese-inspired vegetable yaki udon is my favorite udon noodle stir-fry: chewy udon, crispy tofu, and tender vegetables tossed in a savory soy sauce. It’s a quick, budget-friendly vegan dinner, just like my quick teriyaki tofu stir-fry.
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It’s super versatile, so it’s perfect for using up the veggies and protein in your fridge. Plus, it’s a cheaper, healthier alternative to takeout.
Quick Glance
- Recipe Name: Vegetable Yaki Udon (Udon Noodle Stir-Fry)
- Why You’ll Love It: A filling, Japanese-inspired noodle dinner that’s cheaper than takeout.
- Time and Difficulty: About 40 minutes, easy.
- Main Ingredients: Udon noodles, super firm tofu, baby bok choy, bell pepper, red onion, and a soy-based sauce.
- Method: Stovetop, in one large pan or wok plus a pot for the noodles.
- Texture and Flavor: Thick, chewy noodles and crispy tofu in a savory, slightly sweet sauce with a little heat.
- Quick Tip: Fry the tofu first and set it aside, so it stays crispy in the sauce.
Table of Contents
What Makes This Udon Noodle Stir-Fry So Good
This budget-friendly udon noodle stir-fry is one of my go-to, fuss-free weeknight meals, like my vegetable noodle stir-fry.
- Crispy tofu in every bite: The tofu is pan-fried until golden first, so it stays crispy in the sauce.
- Charred bok choy: Searing the bok choy gives it smoky edges and a tender center.
- Pantry sauce: Soy sauce, vegetable broth, and a little sugar make a savory sauce that clings to the noodles.
- Easy to customize: Swap in whatever vegetables and protein you have.
- Better than takeout: It’s filling, cheaper, and ready in about 40 minutes.
Want to try more easy vegan stir-fry recipes? Try my sticky sesame tofu, quick vegetable edamame stir-fry, garlic broccoli stir-fry, or zucchini stir-fry.
Udon Noodle Stir-Fry Ingredients
You’ll find the full amounts in the recipe card below.
- Udon noodles: Thick, chewy Japanese wheat noodles. Look for them in the international aisle. Fresh, frozen, shelf-stable, or dried udon all work; just follow the package directions. For gluten-free, use rice noodles.
- Vegetable broth: The base of the sauce. A rich, flavorful broth makes a big difference.
- Soy sauce: Adds savory, salty flavor. Use low-sodium soy sauce to cut the salt, or gluten-free soy sauce or tamari to make it gluten-free.
- Sugar or agave: Balances the soy sauce with a little sweetness.
- Sesame oil (optional): Adds a toasty, nutty flavor.
- Red pepper flakes (optional): For a little heat. Add more to taste.
- Cornstarch: Thickens the sauce so it coats the noodles.
- High-heat oil: For frying the tofu and charring the bok choy.
- Super firm tofu: It holds its shape and gets crispy. If you only have extra-firm tofu, here’s my guide to pressing tofu.
- Baby bok choy: Gets charred and tender in the pan.
- Garlic and ginger: Fresh aromatics for big flavor.
- Red onion and bell pepper: Add sweetness and color.
- Carrots (optional): Julienned or thinly sliced so they cook quickly.
- Green onions and sesame seeds (optional): For topping.
Recipe Variations
- Vegetables: Bulk up vegetable udon with broccoli, sugar snap peas, edamame, thinly shaved carrots, cabbage, baby corn, zucchini, or mushrooms. My easy stir-fry vegetables are a great mix to use.
- Protein: I use crispy pan-fried garlic tofu or tempeh, but crispy orange tofu or vegan “chicken” works well too.
- Ginger: Add a little extra minced ginger for more zing.
- Spice: Red pepper flakes, sriracha, chili paste, or thinly sliced red chili. If you love spicy noodles, try my chili oil noodles with crispy tofu.
- Vegan oyster sauce: Add a small splash for savory, umami-rich depth.
- Sesame oil: Add a little more for toasty, nutty flavor.
How to Make Vegetable Yaki Udon
Before you start, cube the tofu, slice the onion and bell pepper, mince the garlic and ginger, and julienne the carrots.
Step 1: Make the sauce: In a medium bowl, whisk together the vegetable broth, soy sauce, sugar, sesame oil, and red pepper flakes. Whisk in the cornstarch and set aside.
Step 2: Fry the tofu: Heat 3 Tablespoons of oil in a large wok or pan over medium-high heat. Fry the tofu until golden on all sides, then transfer it to a large bowl.
Step 3: Cook the vegetables: Add the onion and bell pepper to the hot pan and sauté for 1 minute. Add the garlic and ginger and sauté for 1 more minute. Add the carrots, if using, lower the heat to medium-low, and cook for 5 minutes, until the vegetables soften. Transfer them to the bowl with the tofu.
Step 4: Char the bok choy and warm the sauce: Heat the remaining 1 Tablespoon of oil over medium-high heat. Add the bok choy and cook until lightly charred on all sides. Lower the heat to medium-low, pour in the sauce, and bring it to a light boil. Turn off the heat and remove the bok choy, leaving the sauce in the pan.
PRO TIP: Give the sauce a quick whisk right before you pour it in, since the cornstarch settles to the bottom of the bowl.
Step 5: Toss everything together: Return the tofu and vegetables to the pan with the sauce and stir. Cook the noodles in a large pot according to the package directions, then drain and add them straight to the pan. Add the green onions, if using, and toss until the noodles are coated. Taste and add a splash more soy sauce if needed.
Step 6: Serve: Top each plate with the bok choy, more green onions, and sesame seeds.
Common Problems To Avoid
- Noodles clumping together: Add the noodles to the pan as soon as they’re drained and toss right away. If they’ve been sitting, rinse them under hot water to loosen them.
- Thin, watery sauce: Let the sauce come to a light boil so the cornstarch can thicken it.
- Too salty: Use low-sodium soy sauce, and add the sauce gradually, tasting as you go.
- Tofu sticking to the pan: Make sure the oil is hot before adding the tofu, and let it brown before flipping.
FAQs
You can find udon noodles in the international aisle of most grocery stores. Asian grocery stores usually carry fresh and frozen udon too.
Yaki udon is a Japanese stir-fried noodle dish made with thick udon noodles, vegetables, and a savory soy-based sauce. “Yaki” means grilled or fried in Japanese.
Udon are thick, chewy noodles made from wheat flour. Soba noodles are thinner and made with buckwheat flour. Yakisoba is a stir-fried dish that uses thin wheat noodles instead of udon.
Yes! Swap the udon for rice noodles and use gluten-free soy sauce or tamari.
Yes, you can prep the chopped veggies, aromatics, and sauce 2 to 3 days in advance. Or cook the dish about 70 to 75% of the way and finish it when reheating.
Toni’s Recipe Tips
- Chop the veggies evenly: That way, they’ll stir-fry evenly.
- Adjust the veggie texture: Enjoy them tender-crisp, or cook them longer until tender.
- Time-saving hack: Get this yaki udon-inspired recipe on the table in no time with pre-prepared stir-fry vegetables and pre-cooked noodles.
- Use a large pan or wok: To make sure everything cooks evenly.
- Don’t overcook the noodles: Especially pre-cooked udon. Cook them for a minute less than recommended, since they’ll finish cooking in the stir-fry.
- More caramelized noodles: Let the noodles cook undisturbed in the hot pan for 30 to 60 seconds to char before tossing.
Serving Suggestions
- Starter: Quick spicy edamame with chili and garlic.
- Something fresh: A crunchy carrot cucumber salad.
- Soup: A small bowl of garlic ginger soup on a chilly night.
Storage Instructions
- Store: Let it cool, then store leftover veggie yaki udon in an airtight container in the fridge for 3 to 4 days. I also like these labels for meal prep.
- Freeze: I only recommend it if you don’t mind very soft veggies and noodles. Freeze in a freezer safe container for 1 to 2 months and thaw in the fridge overnight.
- Reheat: Microwave, or warm in a skillet over medium heat with a splash of water, broth, or soy sauce if the noodles are dry.
More Vegan Noodle Recipes
Vegan Dinners
Garlic Sesame Soba Noodles
Vegan Dinners
Easy Teriyaki Noodles
Vegan Dinners
Noodle Salad [Cold Sesame Noodles]
Vegan Dinners
Tofu Pad Thai
If you tried this udon noodle stir-fry recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegetable Yaki Udon (Udon Noodle Stir-Fry)
![completed Vegetable Yaki Udon Noodles [Stir-Fry] on a plate](https://plantbasedonabudget.com/wp-content/uploads/2024/07/Udon-Noodle-Stir-Fry-21-300x300.jpg)
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Ingredients
- 9.5 ounces pack of udon noodles (269 g)
- 1 cup vegetable broth (240 ml)
- ¼ cup low-sodium soy sauce (60 ml)
- 2 Tablespoons sugar or agave (25 g)
- 1 teaspoon sesame oil (optional) (5 ml)
- ¼ teaspoon red pepper flakes plus more to taste (optional)
- 1 ½ Tablespoons cornstarch
- 4 Tablespoons high heat oil divided
- 16 ounces super firm tofu cubed (454 g)
- 4 baby bok choy
- 4 garlic cloves minced
- 1 inch fresh ginger minced (2.5 cm)
- 1 small red onion sliced into wedges
- 1 cup carrots julienned or thinly sliced (optional)
- 1 red or green bell pepper sliced
- ½ cup green onions sliced (optional)
- Sesame seeds garnish (optional)
Instructions
- In a medium bowl, add the vegetable broth, soy sauce, sugar, sesame oil, and crushed red pepper flakes. Mix well, then whisk in the cornstarch. Set aside.
- In a large wok or pan over medium-high heat, heat 3 Tablespoons of oil. Add the tofu and fry it on all sides. Remove the tofu when golden and place it in a large bowl.
- To the hot pan over high heat, add the onion, and bell pepper. Saute for 1 minute.
- Add the garlic and ginger. Saute for 1 minute.
- Add the carrots (if using) and reduce the heat to medium-low and saute for 5 minutes or until all the vegetables soften.
- Transfer the vegetables to the bowl with the tofu and set aside.
- Place the wok or pan back on the stove over medium-high heat. Heat 1 tablespoon of oil and place the bok choy in the wok or pan. Cook until lightly charred and flip them. Repeat the process until they are slightly charred all around.
- Lower the heat to medium-low and pour the sauce over. Bring to a light boil, turn off the heat, and remove the bok choy from the pan. Set aside.
- Add the tofu and veggies to the wok or pan. Mix well and set aside for the flavors to be absorbed by the tofu and veggies.
- In a large pot, boil the noodles according to the package instructions. Drain and immediately transfer the hot noodles into the wok or pan with the veggies and tofu. Add the green onions (if using) and mix well for the noodles to soak in some of the sauce. Taste and add a splash more soy sauce if needed.
- Serve and top each plate with bok choy, more green onions, and some sesame seeds (if using).
Notes
- Time-saving hack: Get this yaki udon-inspired recipe on your table in no time with pre-prepared stir-fry vegetables and pre-cooked noodles.
- Use a large pan/wok: To ensure even cooking.
- Don’t overcook noodles: Especially pre-cooked udon. Cook for a minute less than recommended, as they’ll finish cooking in the stir-fry.
- More caramelized noodles: Let the noodles cook undisturbed in the hot pan for 30–60 seconds to char before tossing.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
Delicious!
So glad you enjoyed this yummy stir fry! 🙂
Such a yummy dinner!
so good!
So glad you enjoyed this stir-fry 🙂
Love this udon noodle dish!
Where can I buy the wheat udon noodles
You can find it in most stores in the international section 🙂