Yaki Udon Noodles Recipe with Vegetables and Tofu | Stir Fry Udon Noodles | Dinner and Lunch

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while spaghetti is a more affordable option.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh offers a protein boost while chicken can be a cheaper protein source.

Prepare shitake mushrooms by removing the stems and slicing them into strips.

Julienne the carrots into matchstick shapes.

Chop napa cabbage into quarters, yielding about 2 to 3 cups, and rinse in a colander.

Chop Thai chilies (optional) for heat.

Chop green onions, using both the green and white parts, slicing the white into strips.

Minced garlic is prepared last to avoid tears.

Slice dry tofu into strips, which is already pressed and ready to use.

In a bowl, mix together 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of vegan oyster sauce, and brown sugar to create the sauce.

Bring a pot of water to boil and thaw frozen udon noodles for 1 minute, then drain and rinse with cold water.

In a wok over medium-high heat, add vegetable oil and sauté the mushrooms until golden brown, then push to the side.

Add yellow onion and white parts of green onion, cooking until softened.

Add minced garlic and Thai chilies, cooking briefly to infuse flavor.

Add julienned carrots and a bit more oil, cooking slightly before mixing.

Add tofu strips to heat through, followed by snap peas and napa cabbage, mixing everything together.

Add the rinsed udon noodles and the stir fry sauce, stirring to combine and char the noodles slightly.

Finally, add the green onion tops and serve hot, optionally topping with chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens