Vegetable Yaki Udon Noodles
This Vegetable Yaki Udon Noodles is an easy one-pan meal loaded with mushrooms, stir-fried veggies, all coated in a mixture of flavorful soy-based sauce.
Ingredients
- 2 (or 400g) packets udon noodles frozen or pre-cooked
- 2 tbsp vegetable oil divided
- ½ lb tofu or protein of your choice
- ½ yellow onion sliced
- 1 cup cabbage shredded
- 2 cloves garlic minced
- ¼ cup carrot cut in matchsticks½
- 3 (3-4) shiitake mushrooms sliced (rinse them in water before using)
- 2 green onions chopped (some reserved for garnish)
- ½ tbsp sesame seeds toasted (green onions, and/or bonito flakes for garnish, optional)
Sauce
- 2 tbsp dark soy sauce
- 2 tbsp vegan oyster sauce
- 1 tbsp mirin or sake
- 1 tbsp brown sugar optional
- 2 tbsp water
- 1 tsp red pepper flakes optional
Instructions
- Combine all sauce ingredients in a small bowl.
- To prepare your noodles from frozen, soak them in hot water for about a minute, and carefully loosen the noodles. Otherwise if you want to use packed udon noodles, then put in a pot with boiling water for 1-2 minutes until the noodles are loose. Drain them then set them aside.
- Heat a wok or a large pan over medium heat and add vegetable oil together with the tofu, shrimp or any protein source that you prefer. Cook well and set aside.
- In the same wok, add vegetable oil, onion, and cabbage, and sauté for a few minutes until the edges are golden brown, for about 3-4 minutes.
- Add garlic, carrot, and mushrooms, and continue to cook for about 1 minute.
- Now return your cooked tofu (or shrimp) and the udon noodles back in the wok
- Add the sauce, and toss them together until the noodles are evenly coated and caramelized.
- Garnish with sesame seeds and green onions and enjoy!
Notes
Recipe Notes:
- Use Pre-Cooked Noodles: Opt for pre-cooked udon for quick and easy preparation with perfect texture.
- Prep Ahead: Have all ingredients ready before starting; cooking is fast-paced.
- High Heat & Stir-Fry: Use high heat and stir vigorously for caramelized noodles and veggies.
- Storage: Store leftovers in the fridge for up to 3 days; avoid freezing. Reheat with a splash of water or broth.
- Serving: Garnish with green onions and sesame seeds, and pair with salad, miso soup, or steamed veggies for a balanced meal.
- Udon noodles: Fresh, frozen, or pre-cooked (400g)
- Tofu or protein of choice: Traditionally shrimp or meat
- Yellow onion: Sliced
- Cabbage: Shredded
- Garlic: Minced (2 cloves)
- Carrot: Cut into matchsticks
- Shiitake mushrooms: Sliced (3-4 mushrooms)
- Green onions: Chopped, some reserved for garnish
- Soy sauce: 2 tbsp dark soy sauce or tamari
- Vegan oyster sauce: 2 tbsp
- Mirin or sake: 1 tbsp
- Brown sugar: Optional, 1 tbsp
- Water: 2 tbsp
- Sesame seeds: Toasted, for garnish
- Red pepper flakes: Optional, 1 tsp for spice
- Chili sauce or Sriracha: Optional, for a spicy kick