• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Work with Me
  • Subscribe
  • Contact

Two Cloves Kitchen logo

menu icon
go to homepage
  • Recipes
  • About
  • Work with Me
  • Subscribe
  • Contact
search icon
Homepage link
  • Recipes
  • About
  • Work with Me
  • Subscribe
  • Contact
×

Home » Meal » Dinner

Published: Feb 3, 2023 by Genevieve · This post may contain affiliate links.

Stir Fried Vegetable Yaki Udon Noodles

  • Facebook
  • Twitter
  • Email
  • Yummly
  • Flipboard
A bowl of vegetable yaki udon is shown with the words Veggie Yaki Udon and the URL www.twocloveskitchen.com.
A bowl of vegetable yaki udon is shown with the words Veggie Yaki Udon and the URL www.twocloveskitchen.com.
A bowl of vegetable yaki udon is shown with the words Veggie Yaki Udon and the URL www.twocloveskitchen.com.
A bowl of vegetable yaki udon is shown with the words Veggie Yaki Udon and the URL www.twocloveskitchen.com.
A bowl of vegetable yaki udon is shown with the words Veggie Yaki Udon and the URL www.twocloveskitchen.com.
A bowl of vegetable yaki udon is shown with the words Veggie Yaki Udon and the URL www.twocloveskitchen.com.

This vegetable yaki udon recipe is a stir-fried Japanese udon noodle dish that's savory, sweet, and just a bit spicy. Precooked udon noodles make this a super easy recipe great for a weeknight dinner! 

Jump to Recipe - Print Recipe
A bowl of vegetable yaki udon is shown with wooden chopsticks, a wok of yaki udon, and scallions in the background.

Why You'll Love This Dish

Chewy, thick udon noodles, a variety of bright, healthy vegetables, and an incredibly flavorful soy, ginger, and garlic sauce combine to create a spectacular vegan or vegetarian alternative to a traditional yaki udon.

Noodles are always a hit in my house, and these stir-fried udon noodles have the perfect texture. They're tender but springy and balanced perfectly by the lightly crisp vegetables. 

This is a quick dinner, with no need to marinade like other yaki udon recipes, and the veggies provide a great source of nutrients (and flavor!)

What You'll Need

The labeled ingredients for vegetable yaki udon sit on a white marble counter.

Stir-fry Ingredients

  • Udon Noodles You can use fresh udon noodles, which are found in many grocery stores, frozen udon noodles, or dried udon noodles. Prepare the noodles before you start your stir-fry.
  • Fresh Vegetables Here I used carrots, onion, zucchini, broccoli, button mushrooms, and jalapenos. You can also add veggies or replace them with others like celery, cabbage, bok choy, edamame, shiitake mushrooms, and bell peppers.
  • Scallions also know as green onions
  • Neutral Oil like grapeseed oil, avocado oil, or vegetable oil

The labeled ingredients for yaki udon marinade are shown on a white marble counter.

Yaki Udon Sauce Ingredients

  • Fresh Ginger If you can't find fresh, try this jarred version.
  • Fresh Garlic Same with the garlic - jarred versions are available.
  • Soy Sauce I personally prefer a low sodium soy sauce. Regular soy sauce will also work well here.
  • Vegetable Oil or another neutral oil such as grapeseed or avocado oil. I would avoid olive oil or other oils with low smoke points (the point at which an oil burns) because of the high heat required for this dish.
  • Brown Sugar Cane sugar will work here as well
  • Mirin A sweet rice wine used often in Japanese cooking
  • Sake A dry sherry will work here, too, if you can't find sake.
  • Rice Wine Vinegar Be sure to select an unseasoned rice wine vinegar as the seasoned rice vinegar includes sugar and salt that will change the balance of flavors.

How to Make Vegetable Yaki Udon

Step One Make the sauce. Chop the garlic and ginger, combine all ingredients in a dish, and stir well.

The marinade is shown in a white bowl.

Step Two Heat the wok over high heat. Add the onion and cook. Add the broccoli, carrot, zucchini, and jalapeño for few minutes. Then add the mushrooms and scallions. Add the noodles and yaki udon sauce and stir-fry until cooked through.

Onion is cooked in a wok.

Mushrooms and scallions are added to the wok.
Zucchini, carrot, broccoli and jalapeño are added to the wok.

Noodles are added to the wok with vegetables.

Step Three Serve right away!

Udon noodles and mixed vegetables are stir-fried in a black wok with a wooden spoon.

A bowl of vegetable yaki udon is shown with wooden chopsticks, a wok of yaki udon, and scallions in the background.

FAQ

What is yaki udon?

 

Yaki Udon is a wok-fried Japanese udon noodle dish with a lightly sweet, soy-based sauce, meat, and vegetables.

What is yaki udon sauce made of?

 

Yaki udon sauce contains soy, sugar, ginger, and garlic, and combined with other optional ingredients, such as mirin, rice vinegar, and sake.

What does yaki udon taste like?

 

Yaki udon is savory and sweet. The vegetables maintain freshness because they are cooked for a short time on high heat. Flavors include soy, ginger, and garlic.

Variations

  • If you're not in the mood for veggie yaki udon, try this Shrimp Yaki Udon or Beef Yaki Udon.
  • Add some oyster sauce for more sweetness.
  • Try doubling the marinade and using half to marinate some pressed firm tofu for an hour or two before cooking.

How to Store

Fridge The marinade, noodles, and vegetables will all last for 3 to 4 days in the fridge.

Reheating To reheat, add the vegetable yaki udon back to the wok or a large frying pan and cook on high heat with a little bit of oil until heated through.

Freezing You can freeze leftovers for 2 months. Reheat by placing in the fridge overnight to thaw and then heat in a pan as above.

How to Pair

Yaki udon can be served as a standalone meal. Below are some drink ideas to serve with this dish:

  • Cucumber Lemon Ginger Water with Jalapeño
  • How to Brew Green Tea
  • Grapefruit Sake Cocktail

More Recipes You'll Love

Looking for more easy vegetarian dinners? Try the recipes below!

Spaghetti Arrabbiata

Aglio Olio e Peperoncino (Spaghetti with Garlic and Chilis)

Mediterranean Grain Bowls

A bowl of vegetable yaki udon is shown with wooden chopsticks, a wok of yaki udon, and scallions in the background.

Vegetable Yaki Udon

This vegan yaki udon noodle recipe is an easy dinner with chewy, thick udon noodles, lots of vegetables, and a garlic, soy & ginger sauce!
5 from 46 votes
Print Pin Rate
Course: Lunch, Main Course
Cuisine: Asian, Japanese
Keyword: Easy Recipe, Easy Weeknight Meal, Easy Weeknight Recipe, Quick, Stir-Fry
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 302kcal
Prevent your screen from going dark

Equipment

  • Wok or Large Stainless Steel Pan
  • Microplane (optional)

Ingredients

Yaki Udon

  • 2 packages fresh udon noodles about 16 ounces
  • 1 tablespoon neutral oil such as vegetable, grapeseed or avocado
  • 1 small onion sliced, yellow, sweet or red
  • 2 carrots peeled, cut on the bias
  • 1 zucchini cut on the bias
  • 1 small head broccoli chopped into bite-sized pieces
  • 8 ounces mushrooms sliced
  • 1 jalapeño sliced thin, on the bias
  • 2 scallions sliced thick, on the bias

Sauce

  • ¼ cup soy sauce
  • ¼ cup water
  • ½ tablespoon neutral oil such a vegetable, grapeseed or avocado
  • ½ tablespoon mirin
  • ½ tablepsoon sake
  • ½ tablespoon rice wine vinegar unseasoned
  • ½ tablespoon brown sugar
  • 1 inch ginger peeled and minced or grated
  • 2 to 4 cloves garlic 4 small or 2 large

Instructions

Sauce

  • Mix all ingredients for the sauce well in a bowl. Set aside.

Prep

  • Group the vegetables by their cook time.
  • Group 1: Onion.
  • Group 2: Carrot, zucchini, broccoli and jalapeño.
  • Group 3: Mushrooms and scallions.

Stir-Fry

  • Heat the wok over high heat. Add the neutral oil. Add the onion and stir-fry until slightly softened and golden.
  • Add the carrot, zucchini, broccoli and jalapeño. Stir-fry for 1-2 minutes.
  • Add the mushrooms and scallions. Stir-fry for 1-2 minutes.
  • Add noodles and the remaining sauce and stir-fry for 3 more minutes, add the shrimp back in, stir to coat and serve immediately in bowls or on plates.

Notes

General
  1. Feel free to use different vegetables you have on hand in place of or in addition to the vegetables listed here. Try bell peppers, celery, eggplant, cabbage or edamame.
  2. You can double the marinade and marinate some firm tofu for 30 minutes to a few hours to add some protein to this dish.
  3. If you cannot find fresh udon noodles, you can use dried or frozen udon noodles. Cook according to package directions. 
  4. If the ingredients stick while cooking, feel free to add a tiny bit of oil.
  5. If you omit the jalapeño and still want a bit of heat, some sriracha or sambal oelek would be an excellent addition.
Storage
  1. Fridge All components of this dish can be stored for 3-4 days in the fridge.
  2. Freezer You can freeze the leftovers of this dish for 2 months, defrost in the refrigerator overnight and heat in a pan or wok with a bit of oil when ready to eat.
  3. To reheat Add the leftovers to a wok or pan over high heat with a bit of oil, stirring often, until heated through.

Nutrition

Calories: 302kcal | Carbohydrates: 23g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 914mg | Potassium: 986mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6234IU | Vitamin C: 155mg | Calcium: 108mg | Iron: 2mg

More Dinner

  • bavarian potato salad in a white dish surrounded by fresh dill.
    Authentic Bavarian Potato Salad with Bacon
  • plate of bloody mary shrimp next to a pan of shrimp with a piece of baguette and a white linen.
    Bloody Mary Shrimp Recipe
  • a plate of slow cooker lamb ragu over pappardelle pasta surrounded by a block of parmesan, a white linen, and torn baguette.
    Slow Cooker Lamb Ragu Recipe
  • an egg and cucumber sandwich with pepper jack cheese, spring mix, and dill sauce is shown on a white plate over a rustic wooden cutting board.
    Egg and Cucumber Sandwiches
  • Facebook
  • Twitter
  • Email
  • Yummly
  • Flipboard

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Photo of a blonde woman in a blue dress with a gray sweater sitting in front of bookcases.

Hi, I'm Gen! Welcome to Two Cloves Kitchen. I am a certified professional cook, lifelong recipe creator, writer, editor, and food lover. I use my culinary knowledge to teach you how to utilize your ingredients and equipment to their fullest potential, turning ordinary meals into something exciting with bold, fresh, innovative ideas and flavors.

More about me →

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Latest Posts

  • chilli scrambled eggs on a white plate surrounded by a cup of coffee, English muffins, and a copper fork.
    The Best Chilli Scrambled Eggs
  • an avocado tartine sits on a blue plate with a vintage silver knife over a peach tile background.
    Easy Avocado Tartine Recipe with Lime
  • closeup of dill sauce in a glass container with a wooden handle on a white marble counter.
    Creamy Dill Sauce Recipe
  • burrata salad with balsamic glaze including spring mix, basil leaves, halved cherry tomatoes, drizzled with balsamic glaze and olive oil.
    Burrata Salad with Balsamic Glaze

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy
  • Disclosures

Contact

  • Work with Me
  • Contact

Newsletter

  • Sign Up! for emails and updates

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Two Cloves Kitchen

We use cookies to ensure that we give you the best experience on our website. Close