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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.

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
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Course: Lunch, Main Course
Cuisine: Asian, Japanese
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 302kcal

Equipment

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