This recipe for stir fry noodles is the perfect vegan udon for any day! Want dinner ready in less than 30 minutes? This is just the meal for you! This noodle bowl is tossed in a tangy soy sauce and mixed with sautéed vegetables that are crunchy and flavorful.
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In the mood for comforting and warm vegetable yaki udon? This recipe for stir fry noodles is one of my very favorite cheap and lazy vegan recipes. It’s simple, minimal, and quick! Not only is this recipe just incredibly easy to make, but the flavors are top-notch, too.
When you’re craving a restaurant-quality meal to cook at home, then you will love this vegan yaki udon recipe. The sauce is rich in flavor and easily comes together within minutes to create the perfect creamy addition to the noodles and veggies.
These are the flavors we look for whenever we’re wanting to keep things exciting and flavorsome. Not only are these vegan noodles delicious but this recipe is kid-approved and a great option for nights when you’re craving quick and healthy.
Recommended Ingredients & Equipment
Take a look at these straightforward ingredients! If you do not have any of these items, you can easily locate them at your nearest grocery store. Better yet, swap out the veggies for whatever you do have on hand. You’ll love the versatility of this recipe.
Here is everything you need.
Ingredient Notes
- Udon Noodles: There are a variety of udon noodles. You can either buy them dry (like pasta) or fresh, which you’ll find in the refrigerated section of large grocery stores and Asian markets. While fresh udon noodles can be hard to find, I definitely recommend trying this recipe with them if you get the chance.
- Mirin Sauce: Mirin sauce is a midly sweet and neutral vinegar that is a staple in most Asian cuisine. Mirin typically ties the recipe all together and is commonly used in sauces and soups. Although the flavor will not be exactly the same, you can substitute dry sherry or sweet marsala wine for the mirin.
- Soy Sauce – Use Tamari for a gluten-free option.
- Vegetables – This recipe is very versatile. My go-to vegetables for this recipe are red bell pepper, mushrooms, and broccoil. Edamame, snap peas, baby corn, and zucchini all make great alternatives/additions.
Recommended Equipment
For this recipe, you will need some mixing bowls, kitchen utensils, a medium saucepan, a chef’s knife, and a wooden cutting board. (<<affiliate links)
Step-by-Step Instructions
Step One – Cook the Noodles
Bring six cups of boiling water to a pot. Once boiling, add the noodles and cook until tender.
Pro Tip: All noodles are different so cooking times can vary significantly. Always cook noodles according to the package’s instructions.
Step Two – Make the Sauce
While the noodles are cooking make the sauce. In a small jar, combine the cornflour and soy and whisk together until smooth. Add the sesame oil, mirin sauce, and black pepper and shake until combined.
Taste and adjust seasonings.
Step Three – Slice & Cook Vegetables
Next, slice and prepare the vegetables. In a non-stick skillet over medium-high heat, heat oil. Once the oil is hot, and add minced garlic, mushrooms, bell pepper, and broccoli. Cook until the vegetables are tender.
Step Four – Assemble
Finally, add the cooked noodles, spinach, and sauce over the tops of the vegetables. Toss and cook until the spinach has wilted and the sauce is evenly distributed.
Remove from heat.
Serving and Storing
Serving – Sprinkle with sliced green onions and enjoy! Serve immediately for lunch or dinner.
Storing – You can store this vegan noodle stir fry in an airtight container in the refrigerator for up to five days.
Tips and Tricks
- Want a gluten-free meal? Use coconut aminos or tamarind instead of soy sauce and swap out the udon noodles for rice noodles.
- This recipe is very versatile. Feel free to swap out different vegetables. Snap peas, edamame, and zucchini all make great alternatives/additions. I also recommend trying this recipe with my Thai Peanut Sauce.
- Cook your noodles to al dente. Udon noodles typically take less time to cook than pasta. Make sure to keep an eye on them to prevent them from getting mushy.
- Allergic to corn? Instead of cornflour substitute equal amounts arrowroot starch or tapioca flour.
- Use fresh garlic. This recipe calls for garlic and while garlic powder can work in a pinch, using fresh will take this recipe to a new level!
Frequently Asked Questions
As this recipe is written, is not gluten-free. Udon noodles and soy sauce both contain gluten.
For a gluten-free option, you can easily swap out the soy sauce for Tamari and consider using brown rice noodles in place of udon noodles. For a grain-free option, consider swapping out the noodles for zucchini noodles.
For sure! Consider adding tofu, tempeh, or edamame to give your vegan stir fry a little protein boost.
For sure. Fresh udon can be hard to find but you should be able to find dried udon in the Asian aisle of your local grocery store. Just remember to follow the directions on the back of the package when cooking them as cooking times will vary.
More Vegan Stir Fry Recipes
- Easy Pad Thai Recipe
- Crispy Sesame Cauliflower
- General Tso’s Chicken
- Tofu with Peanut Sauce
- Stir Fry with Tofu
Check out all my vegan stir fry recipes for more weeknight inspiration.
Vegan Noodle Stir Fry
Ingredients
Vegetable Stir Fry
- 8 ounces Udon noodles
- 1 cup fresh spinach
- 1 cup mushrooms, sliced
- 1 cup red bell pepper, thinly sliced
- 1 cup broccoli florets, chopped
- ¼ cup green onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
Stir Fry Sauce
- 4 tablespoons soy sauce
- 1 tablespoon mirin sauce
- 2 teaspoon sesame oil
- ¼ teaspoon ground black pepper
- 2 teaspoon cornflour
Instructions
- In a pot add 6 cups of boiling water and cook the noodles according to the package directions. Note: this will vary significantly depending on the kidn of noodle you use. Drain and set aside.
- While the noodles cook, make the sauce. In a small jar combine the cornflour and soy and whisk together until all the lumps are gone. Add remaining sauce ingredients and shake until well mixed. Set aside.
- Slice and prepare the vegetables. Heat olive oil in a large non-stick skillet over medium high heat. Add the minced garlic, mushrooms, bell peppers and broccoli. Cook for 3-4 minutes or until tender.
- Add the cooked noodles, spinach, and all of the sauce over the top of the veggies. Toss and cook for another 1 minute or until the spinach has wilted and the sauce is incorporated throughout. Remove from the heat and sprinkle with green onions and serve immediately.
Notes
- This recipe is very versatile. Feel free to swap out different vegetables. Snap peas, edamame, and zucchini all make great alternatives/additions. I also recommend trying this recipe with my Thai Peanut Sauce.
- Cook your noodles to al dente.Udon noodles typically take less time to cook than pasta. Make sure to keep an eye on them to prevent them from getting mushy.
- For a gluten-free option, you can easily swap out the soy sauce for Tamari and consider using brown rice noodles in place of udon noodles.
- For a grain-free option, consider swapping out the noodles for zucchini noodles.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Thomas says
This is so good, yet so simple. It’s my go-to meal when I have guests over.
Savannah says
I make these noodles at least once a week. They’re so savory!
Cheryl says
Delicious and easy. I doubled everything and substituted edamame for the mushrooms.