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    Home » Meal » Dinner

    Published: Feb 3, 2023 · Modified: Apr 13, 2023 by Genevieve · This post may contain affiliate links.

    Stir Fried Vegetable Yaki Udon Noodles

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    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! 

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

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    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 Chicken Yaki Udon,  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

    📖 Recipe

    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
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 servings
    Calories: 302kcal
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    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

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