Last Updated on September 13, 2023
This Vegan Yaki Udon recipe is not only super easy to make but also very yummy.
If you like slippery noodles, I bet you would fall in love with this easy one-pan udon noodles recipe.
Loaded with mushrooms and vegetables, and coated in a flavorful sauce that will get you deeply hooked, and asking for more.
This Japanese Vegan Stir Fry noodles recipe only requires a handful of simple ingredients, and the best thing is, it will be ready to serve in under 20 minutes! If you like Japanese noodles, you got to try this one out!
Yaki Udon recipe
Yaki Udon (焼きうどん, “fried udon”) is a Japanese Udon noodle stir-fried with your choice of protein, vegetables, and a soy-based sauce.
It is similar to Yakisoba, which involves a similar stir fry technique using ramen-style wheat noodles.
However, yaki udon is relatively simple to make, you can easily pick out udon noodles from other varieties, because of their unique bouncy texture!
While udon noodles are often served in noodle soup, the thick and smooth texture makes them great for stir-fries too.
Ingredients for Vegan Yaki Udon
- Udon Noodles: I always prefer pre-cooked vacuum-packed udon noodles because it’s more elastic. Dried udon noodles are usually harder and thinner. I only use them when pre-cooked ones are unavailable.
- Shiitake Mushroom: I use dried shiitake mushrooms, so I can use the mushroom-soaking liquid as a quick stock. If you don’t have Shiitake mushrooms in hand, you can check out this post: Substitute for Shiitake Mushroom.
- Garlic: Fresh garlic is preferred.
- Cabbage, Brown Onion, and Carrot: These are commonly used in yaki udon, of course, you can add other vegetables if you like.
The ingredients for Yaki Udon Sauce:
- Light and dark soy sauce: Good quality soy sauce will bring you good results for sure.
- Mirin: You can use sake too.
- Vegan Oyster Sauce: It gives this dish sweetness and extra flavor.( L.K.K. brand recommended)
- Black Vinegar: If you can’t find black vinegar, you can use Balsamic vinegar or Vegan Worcestershire sauce as a substitute.
- Sesame Oil: toasted sesame oil
- Salt and white pepper
For Garnish:(highly recommended as they give this dish much more flavor)
- Black and White sesames– lightly toasted in the pan or in the oven
- Shredded Nori: I simply cut up yaki sushi nori by using a pair of scissors, it’s much cheaper.
- Scallion (Spring Onion)– thinly sliced
How to make Vegan Udon Stir Fry
First, we will soak Shiitake mushrooms in hot boiling water for 10 minutes, then slice them.
Meanwhile, we slice the cabbage, carrot, and brown onion, and also finely chop the garlic.
- Cook packed udon noodles in the pot with boiling water for 1-2 minutes until the noodles are loose. Drain them then set them aside.
- Heat up the frying pan with oil on medium-high heat, and saute brown onion, Shiitake mushroom, carrot, and garlic until they are softened.
- Add cabbage to the pan and mushroom-soaking liquid. Cook until the cabbage is softened. Then add light and dark soy sauce, vegan oyster sauce, mirin, and ground white pepper in, and cook for 1-2 minutes.
- Return udon noodles back to the pan, stir, and mix with the sauces until noodles are well coated.
- Add black vinegar, stir, and cook for further minutes. Taste to see if more salt is needed.
- Finish with sesame oil, then garnish with black and white sesame seeds, shredded Nori, and spring onion.
More Quick n Easy Noodles
Vegan Yaki Udon
Ingredients
- 2 tbsp Cooking Oil 30ml
- 22 oz Udon Noodles Pre-cooked 600g ( Note 1)
- 12 oz Cabbage 320g
- 1 ea Carrot medium, 110g
- 10 ea Dried Shiitake Mushroom
- ½ ea Yellow Onion 60 g
- 2 large clove Garlic
Stir Fry Sauce
- 3 Tbsp Light Soy Sauce
- 2 Tbsp Dark Soy Sauce
- 2 Tbsp Vegan Oyster Sauce
- 4 Tbsp Black Vinegar (Note2)
- 2 Tbsp Mirin ( Note3)
- 2 tsp Sesame Oil
- ¼ tsp Ground White Pepper
- ¼ Cup Shiitake Mushroom Soaking Water
Garnishes
- ¼ Tbsp Black Sesame seeds (Toasted)
- ¼ Tbsp White Sesame seeds (Toasted)
- Shredded Nori ( Note4)
- Sliced Scallion( Spring Onion)
Instructions
- Firstly, we gonna soak Shiitake mushrooms in hot boiling water for 15 minutes, then slice them. Meanwhile, we slice the cabbage, carrot, and brown onion, also finely chop the garlic.
- Cook packed udon noodles in the pot with boiling water for 1-2 minutes until the noodles are loose. Drain them then set them aside.
- Heat up the frying pan with oil on medium-high heat, saute brown onion, Shiitake mushroom, carrot, and garlic until they are softened.
- Add cabbage to the pan and mushroom soaking liquid. Cook until cabbage is softened. Then add light and dark soy sauce, oyster sauce, mirin, and ground white pepper in, cook for 1-2 minutes.
- Return udon noodles back to the pan, stir and mix with the sauces until noodles are well coated.
- Add black vinegar in, stir and cook for further minutes. Taste to see if more salt is needed.
- Finish with sesame oil, then garnish with black and white sesame seeds, shredded Nori, and spring onion.
Video
Notes
Nutrition
Fluffy Diary
Meet my little helper Kelly! She has always been busy working on food wastage control on the dining table!
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I tried this recipe last night. It was super good. I add some tofu with more veggies and some chili sauce at the end. My partner loves it too. Thanks for the recipe!
Hi Niki,
I’m so happy you tried and liked it!
Thanks for your feedback.