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vegan yaki udon

Vegan Yaki Udon (Stir-Fried Noodles)

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  • Author: Alexandre Valente
  • Total Time: 40 minutes
  • Yield: 3 bowls 1x
  • Diet: Vegan


Since the original Yaki Udon (stir-fried udon noodles) aren’t usually vegan, I’ve developed a completely vegan version that’s both simple to prepare and incredibly flavorful. 


Units Scale

Vegan yaki udon sauce

  • 6 tbsps of mushroom sauce
  • 3 tbsps of soy sauce
  • 3 tbsps of mirin sauce
  • 3 tbsps of brown sugar

Vegan yaki udon

  • 3 tbsps of sesame oil
  • 1/2 onion (diced)
  • 4 cloves of garlic (diced)
  • 250 grams of tofu (chopped in cubes)
  • 100 grams of mushrooms (chopped)
  • 1 medium carrot (diced)
  • 1 cup of bok choy (sliced)
  • 400 grams of udon noodles (fresh)
  • spring onion to garnish (diced)
  • sesame seeds to garnish
  • Lime juice ((optional))


  1. The first step is to create the sauce, mixing the mushroom sauce, soy sauce, mirin sauce, and brown sugar into one bowl. Stir until it’s all incorporated.
  2. The second step is to prepare all the ingredients (i.e: chopping, slicing, and dicing) so you can timely add them without risking burning anything.
  3. On a wok or deep pan, you add the sesame oil, onion, and garlic. You sauteé them on medium heat, until they’re soft and translucent.
  4. Add the tofu, stir-frying it for a few minutes until they’re light brown, perhaps even a little bit crispy. Don’t forget to frequently stir to prevent your ingredients from burning.
  5. Next, you add the mushrooms and carrots. Stir and close the pan with a lid, so that the mushrooms and carrots can quickly become soft. Stir every 20-30 seconds to prevent ingredients from burning.
  6. Then you add the bok choy, and also let it cook for a little bit until it softens. 5-10 minutes should be enough to cook the bok choy.
  7. While the bok choy is cooking, you want to prepare the udon noodles. This means taking them out of the package and rinsing them with cold water on a sieve to remove the excess starchiness that makes them stick. Be sure to also remove excess water and then add them to the pan.
  8. Add the sauce you’ve prepared earlier, and add it to the pan, stirring it with the noodles, tofu, mushrooms, and veggies until it’s evenly mixed with all the ingredients. Let it cook for an extra 5 to 10 minutes and turn off the heat.
  9. Serve onto bowls and garnish with spring onions and sesame seeds. Although it’s a personal preference, I also fancy adding a bit of lime juice to contrast with the sweetness of the sauce. I think it gives it a nice touch. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Japanese