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Vegan Yaki Udon Noodles are the perfect weeknight dinner– easy, delicious, and packed with protein and tons of flavor.
Print RecipeI make Udon noodles for dinner at least once a week. I use this recipe or my Udon Noodles with Crispy Sesame Tofu recipe. They are pretty similar, expect this one has a few more ingredients and involves cooking the stir-fry separately from your protein. It’s totally optional and a bit more work, but it really helps the flavors develop and shine through.
Jump to RecipeIf you haven’t made Vegan Yaki Udon Noodles before, here are some common questions that will help you make this recipe:
Are udon noodles gluten-free?
No, udon noodles are made of gluten-based flour and not much else. If you are looking for a gluten-free alternative to udon noodles, there are some soba and ramen-style noodles that have a similar shape and texture:
How do you cook udon noodles?
Udon noodles cook very quickly– usually in 2 or 3 minutes. They typically come in a package that’s refrigerated or frozen. Place the contents in a pot of boiling water and gently stir until the noodles separate. Resist the urge to force them apart; doing so will make your noodles smaller and mushy.
What variations of Vegan Yaki Udon Noodles are there?
Yaki Udon Noodles are a Japanese stir-fry dish that looks different depending on the region, season, and preferences of the person making it! Here are a few ways to modify this recipe:
Amp up the flavor by including sesame seeds, chili oil, or kimchi
Switch TVP for another vegan alternative like tofu, mock meat, edamame, or seitan
Add in a different vegetable such as zucchini, mushrooms, peas, or eggplant
OHM Eats’ Vegan Yaki Udon Noodles Recipe
Details
4 servings
15 minutes
10 minutes
Print
Ingredients
- Noodle ingredients
2 (7 oz.) udon noodle packages
4 cups broccoli florets
3/4 cup carrots, shredded
- Textured Vegetable Protein ingredients
1 cup (dry) TVP (sub for tofu or other protein if desired)
1/2 white onion, diced
1 tablespoon oil
2 gloves garlic
2 tablespoon nutritional yeast
1 tablespoon ginger
1 Better than Boullion serving
- Sauce ingredients
1/4 cup soy sauce (tamari if GF)
2 tablespoon brown sugar (or maple syrup)
1/2 tablespoon sesame oil
2 tablespoon Hoisin sauce
1 teaspoon rice wine vinegar
sriracha, to taste
Directions
- If using tofu or other mock meat, go to step 2. In a medium bowl, combine Better than Bouillon and hot water. Add dry textured vegetable protein.
- While the TVP re-hydrates, clean and chop your vegetables.
- Heat pan on medium-high heat and add oil and onion. Stir until translucent.
- Add garlic, nutritional yeast, ginger, and re-hydrated TVP (or other protein). Turn stove down to medium.
- Cook broccoli and carrots in a pot of boiling water or steam for 6 minutes. In a separate pot, boil water for udon noodles.
- While vegetables and noodles are cooking, prepare sauce. 8. When noodles are ready, add to pan with TVP. 9. Stir in noodles, then pour in sauce.
