![completed Vegetable Yaki Udon Noodles [Stir-Fry] on a plate](https://plantbasedonabudget.com/wp-content/uploads/2024/07/Udon-Noodle-Stir-Fry-21-150x150.jpg)
Udon Noodle Stir-Fry (Yaki Udon)
This Japanese-inspired udon noodle stir-fry with chewy udon and mixed vegetables in a 4-ingredient soy-based sauce is quick, easy, & perfect for busy weeknights!
Servings: 4 - 6
Calories: 561kcal
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 in some of the sauce. Taste and adjust the salt levels by adding more sauce sauce.
- 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.
Nutrition
Calories: 561kcal | Carbohydrates: 70g | Protein: 24g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 1960mg | Potassium: 282mg | Fiber: 8g | Sugar: 18g | Vitamin A: 10772IU | Vitamin C: 82mg | Calcium: 304mg | Iron: 3mg
