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Tofu and udon noodle stir-fry in 5-ingredient sweet and savory sauce is a quick & easy Japanese-inspired meal, perfect for busy weeknights!
![completed Vegetable Yaki Udon Noodles [Stir-Fry] on a plate](https://plantbasedonabudget.com/wp-content/uploads/2024/07/Udon-Noodle-Stir-Fry-19.jpg)
What Is Udon Stir-Fry?
It typically combines udon noodles with meat and vegetables in a simple yet flavorful sweet and savory soy-based sauce. This time around, I’m making meat-free tofu and vegetable yaki udon for a simple, satisfying vegan meal.
Want to try more vegan stir-fry recipes? Try spicy sesame tofu stir-fry, veggie brown rice stir-fry, garlic broccoli stir-fry, and/or zucchini stir-fry.
Why You’ll Love This Recipe
Udon noodle stir-fry is one of my favorite quick and easy, low-budget stir-fry recipes you can throw together on busy weeknights, and perfect for clearing out your fridge and using your choice of protein and tender-crisp veggies for a highly customizable, simple yet satisfying meal.
Not only does it taste great, but this satisfying one-pan meal contains a satisfying blend of textures and a well-balanced mix of protein, carbs, and veggies. It’s great for those days you’re craving takeout—but healthier and cheaper!
Ingredient Notes
Refer to the recipe card for the full list of ingredients (+ substitutes) and quantities.
![ingredients for Vegetable Yaki Udon Noodles [Stir-Fry] measured out on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2024/07/Udon-Noodle-Stir-Fry-Ingredients.png)
Udon Noodle Stir-fry Variations
- Spice: I like adding red pepper flakes. Sriracha or chili paste would work, too. Optionally, garnish the veggie yaki udon with finely sliced chili.
- Other vegetables: Bulk up this vegan udon noodle stir fry and empty the fridge to use broccoli, cauliflower, zucchini, bamboo shoots, cabbage, sugar snap peas, baby corn, mushrooms, etc.
- Mirin: A tbsp of this Japanese sweet rice wine creates a more full-bodied sauce.
- Acidity: Brighten and add tangy depth with a splash of lemon/lime juice, rice wine vinegar, or apple cider vinegar to the vegan yaki udon sauce.
- Vegan oyster sauce: Add a splash for savory, umami-rich depth.
How to Make Vegetable Udon Noodles
Step 1: First, peel and mince the garlic and ginger, then rinse, dry, and finely slice the carrot, chop the onion and bell peppers into 1-inch wedges, and dice the tofu into ½-1 inch pieces. Then, in a medium bowl, combine the vegetable broth, soy sauce, sweetener, and optional sesame oil, and red pepper flakes. Mix well, whisk in the cornstarch, and set aside.
Step 2: Heat 3 tablespoons of oil in a large wok or skillet over medium-high heat. Once hot, stir-fry the tofu until golden-brown all over, and set aside.
(Tip: Make a slurry with a little broth and the cornstarch first to avoid lumps.)
Step 3: Next, stir-fry the onion and bell pepper for a minute. Add the garlic and ginger for another minute. Add the carrots, reduce the heat to medium-low, and stir-fry for 5 minutes, or until the vegetables are tender-crisp. Then, set aside.
Step 4: Heat another tablespoon of oil over medium-high heat and add the bok choy, cooking until lightly charred on both sides. Whisk the sauce once more, then add it to the pan, lowering the heat to medium-low. Bring to a boil, whisking constantly until thickened, then remove from the heat and add the tofu and veggies, stirring well.
Step 5: Meanwhile, boil the noodles according to their package instructions, then immediately transfer to the wok/skillet. Add the green onion (if using), mix well, and leave to ‘soak’ for a minute.
Step 6: Finally, taste and adjust if necessary, then serve the veg yaki udon optionally garnished with green onion and (raw or toasted) sesame seeds. Enjoy!
Vegetable tofu udon noodle stir-fry is already a satisfying, well-balanced meal, but feel free to enjoy it alongside vegetable crispy tofu wontons/spring rolls, spicy cucumber salad, garlic soy bok choy, etc.
FAQs
Cut down on prep by preparing the chopped veggies/aromatics and preparing the sauce 2-3 days in advance. Alternatively, cook all the ingredients about 70-75%, to finish off the cooking when reheating it without sacrificing texture.
Simply, udon noodles and yakisoba noodles and two different types of wheat noodles. The former is much thicker.
Pro Recipe Tips
- Chop the veggies evenly: That way, they’ll stir-fry evenly.
- Adjust veg texture: Enjoy tender-crisp or cook for longer, until tender.
- Time-saving hack: This yaki udon recipe can be on your table in no time using a bag of pre-prepared stir-fry vegetables and pre-cooked noodles.
- More caramelized noodles: Add them to the pan while it’s still on the heat and leave to cook, undisturbed, for 30-60 seconds, to form char.
![completed Vegetable Yaki Udon Noodles [Stir-Fry] on a plate](https://plantbasedonabudget.com/wp-content/uploads/2024/07/Udon-Noodle-Stir-Fry-20.jpg)
Storage Instructions
Store the cooled veggie yaki udon leftovers in an airtight container in the refrigerator for 3-4 days.
You can also freeze the leftovers for 1-2 months, though the veggies and noodles will become softer after thawing (in the refrigerator overnight).
Reheat stir fry udon noodles in a skillet over medium heat or in a microwave, adding a splash of extra water, broth, or soy if preferred if they’re a little dry.
![completed Vegetable Yaki Udon Noodles [Stir-Fry] in a storage container](https://plantbasedonabudget.com/wp-content/uploads/2024/07/Udon-Noodle-Stir-Fry-24.jpg)
Udon Noodles 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)
Ingredients
- 1 (9.5-ounce) pack of udon noodles
- 1 cup of rich vegetable broth
- ¼ cup of soy sauce
- 2 tablespoons of sugar or agave
- 1 teaspoon of sesame oil (optional)
- ¼ teaspoon of red pepper flakes, plus more to taste (optional)
- 1 ½ tablespoons of cornstarch
- 4 tablespoons of high-heat oil, divided
- 1 (1-pound) super firm tofu, cubed
- 4 baby bok choy
- 4 garlic cloves, minced
- 1 inch fresh ginger, minced
- 1 small red onion, sliced into wedges
- 1 cup of carrots, julienned or thinly sliced (optional)
- 1 red or green bell pepper, sliced
- ½ cup of 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 and 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 some of the sauce. Taste and adjust the salt levels by adding more sauce.
- Serve and top each plate with a bok choy, more green onions, and some sesame seeds (if using).
Notes
- Chop the veggies evenly: That way, they’ll stir-fry evenly.
- Adjust veg texture: Enjoy tender-crisp or cook for longer, until tender.
- Time-saving hack: This yaki udon recipe can be on your table in no time using a bag of pre-prepared stir-fry vegetables and pre-cooked noodles.
- More caramelized noodles: Add them to the pan while it’s still on the heat and leave to cook, undisturbed, for 30-60 seconds, to form char.
![completed Vegetable Yaki Udon Noodles [Stir-Fry] on a plate](https://plantbasedonabudget.com/wp-content/uploads/2024/07/Udon-Noodle-Stir-Fry-20-150x150.jpg)
Love this udon noodle dish!
Where can I buy the wheat udon noodles
You can find it in most stores in the international section 🙂