Still, searching for a perfect weeknight meal? Then look no more. I think I have something for you that you don’t want to miss – Vegan Stir Fry Udon Noodles!
These Udon noodles are the quickest and easiest vegan weeknight meal that is packed with healthy veggies and robust chili garlic sesame sauce.
Deliciously yum and ready in 30 minutes!
What are Udon Noodles?
Udon noodles are thick egg-free Japanese wheat noodles. These noodles have a soft, chewy texture and are rich in protein and fiber.
Additionally, they are light on the stomach and easily digestible.
Since these noodles have a neutral taste, they are often served in a hot noodle soup as it absorbs all the flavor from the sauce it’s being cooked in.
Therefore, making it an excellent choice for cold salads and strongly-flavored stir-fry dishes.
Instead of soft-vacuum packet udon noodles, you can even use pre-cooked fresh udon noodles to save some time.
Use directly from the package to the wok – it’s that simple!
Vegan Stir Fry Udon Noodles – An excellent recipe for any occasion!
Be it a dinner party or a potluck; these stir-fry Udon noodles have a bit of everything-
- Your favorite noodles
- Fresh and nutritious vegetables
- Flavorful and Satisfying
- Perfect for a large group
- Can be made ahead of time, and best of all
- addictive and loved by all ages!
My family loves stir fry noodles, and I try to incorporate it into my meal plan every two weeks.
Ingredients required to make Vegan Stir Fry Udon Noodles
This is just the list of ingredients that describes each ingredient’s role in this recipe. For a list of FULL ingredients with quantity and instructions, scroll down to the recipe card at the bottom of the page.
» Udon noodles – use pre-cooked Japanese udon noodles for best results.
» Chopped Onion and Red Bell Pepper – for extra crunch. Feel free to sub red bell peppers for yellow or green bell peppers.
» Shiitake Mushrooms – you can use cremini mushrooms too.
» Bok Choy stems – 2 small bok choy is used for this recipe. Sliced Swiss chard will work great as well.
» Chili Garlic sauce + chili flakes – to spice things up. You can use sriracha sauce instead.
» Soy Sauce – use the one with less sodium – the lite vegan soy sauce, as we want to control the salt content of udon noodles.
» Rice Vinegar – adds a sweet flavor. You can use regular white vinegar too.
» Ginger paste + garlic – do not skip this. They are our essentials, and here lies all the flavor.
» Sesame Oil – use toasted sesame oil. The flavor is fantastic.
» Hoisin Sauce – if you can’t find hoisin sauce, you can use vegetarian mushroom flavored oyster sauce.
» Sesame seeds – adds a nice nutty flavor.
» Brown sugar – is used to balance out the heat and savory flavors. It can be substituted for maple syrup or honey.
» Avocado Oil – Can be substituted with vegetable oil, sunflower oil, or vegetable oil.
How to make these Vegan Stir Fry Udon Noodles?
I have kept this recipe pretty straightforward by using all that I had in my refrigerator and pantry. Let’s start with the sauce first.
Whisk up the sauce by combining all the ingredients listed below in a big bowl. Mix everything until combined. Set aside.
The sauce is spicy, garlicky, and just perfect for the noodles. But you can adjust the spiciness by reducing the quantity of chili flakes and chili-garlic in the sauce.
Unwrap Udon noodles. Fill a large pan with hot tap water. Add udon noodles to this bowl and soak for a few minutes.
Using a fork, gently swirl the noodles around to separate.
Then drain the noodles and rinse under cold water and drain again. Toss the noodles in chili-garlic sesame sauce until well coated and set aside.
Time to work on the veggies. Since this was a clean-out- fridge-stir-fry, I have used red bell pepper, onions, and mushroom because that’s what I had on hand.
Saute garlic, onions, and bell pepper until crisp-tender (crunchy and not mushy). Add mushroom and cook for a minute or so.
Once the mushrooms have softened, add bok choy and take it off the flame. Add the sauce and stir well.
Add these veggies to the sauce-seasoned udon noodles and toss until everything gets coated.
To finish off the noodles, serve them with some green onions and black sesame seeds on top.
Substitutes and variations in Vegan Stir Fry Udon Noodles
» This is a super versatile, and no-fuss recipe based on what you have in your fridge/ pantry, so feel free to improvise.
» Can’t find udon noodles, use thick Chinese egg noodles instead. Texture may not be the same but will work well.
» Feel free to customize this stir-fry by adding veggies and ingredients to your liking.
» Depending on how spicy you like your udon noodles, you can adjust according to taste.
» Storing leftovers – Store cooled vegan stir fry Udon Noodles in an airtight container in the fridge for up to 3-4 days. To reheat, place the container into the microwave and warm until heated through.
What else can you add to your Udon noodles?
The ingredients used in this recipe are interchangeable. You don’t have to use the vegetables I have listed in the recipe. Use whatever you have on hand.
For instance, to add a meaty touch to my udon noodles, I have used shiitake mushrooms. But if you don’t have a liking for mushrooms; I have some other delicious options, such as-
- Water chestnuts
- Snow peas
- Or even protein-rich tofu.
They all make a great substitute and takes the recipe to a whole new level. The noodles and sauce will taste the same with whatever veggies you decide to pair them with.
So my dear friends, if you haven’t had vegan stir fry Udon noodles before, then it’s time to give it a try as this is about to become your new family favorite.
Let me know in the comments when you make it.
Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
CRAVING FOR MORE, TRY MY OTHER Noodles RECIPES-
Vegan Stir Fry Udon Noodles
CHILI GARLIC SESAME SAUCE – yields a little over ½ cup of sauce
- 1½ tablespoons Chili Garlic sauce
- ¼ cup Soy sauce (light)
- 1½ tablespoons Rice Vinegar
- 1½ teaspoons Ginger paste
- 1½ teaspoons Minced Garlic
- 1 tablespoon Sesame Oil
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Sesame seeds
- 2 tablespoons Brown sugar (or Maple syrup)
- 1 teaspoon Chili flakes
- 2 tablespoon Avocado Oil (or any Vegetable oil)
FOR THE NOODLES
- 14 oz Soft vacuum-packed packet of Udon noodles
- 1 medium Chopped Onion
- 1 medium Red Bell Pepper (cored, seeded and thinly sliced)
- 4 oz Sliced Shiitake Mushrooms
- 3 small Thinly Sliced Bok Choy stems
- – – Sesame seeds
- – – Scallions/Spring Onions
- Combine the chili-garlic sauce ingredients in a cup and whisk well to combine. Set aside.
- Unwrap the udon noodles. Fill a large pan with hot tap water. Add udon noodles to this bowl and soak for a few minutes. Using a fork gently move the noodles around to separate. Drain the noodles. Rinse under cold water and drain again.
- Transfer the drained noodles to a bowl and pour ¼ cup of the chili garlic sesame sauce. Save the rest.
- Toss to combine. Set aside.
- Place a heavy-bottomed pan over heat and add avocado oil. Once the oil is hot, add ginger-garlic and onions. Stir that for few minutes until the garlic becomes fragrant and onions are softened.
- Add in sliced bell pepper, shiitake mushrooms and stir to combine. Cook for a minute or so.
- Add Bok Choy and stir. Take it off the flame immediately. Do not cook the veggies after bok choy is added.
- Pour the remaining sauce and toss gently.
- Add the sauteed veggies to the pre-cooked noodles and toss gently to combine.
- Serve yourself a full plate and enjoy!