Vegetarian Udon Stir-fry | Easy Japanese Vegan Yaki Udon

Udon is a popular Japanese noodle. This delightful vegetarian dish is not only healthy but also quick and easy to prepare. I have added freshly crushed black pepper and combined it with Japanese soy sauce to create a fusion flavor. Enjoy this noodle dish for lunch, dinner, or even breakfast—yes, many Asians love to have noodles for breakfast too 🙂

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Ingredients for the Vegetarian Udon Stir-fry (Yaki Udon)

• Udon. It comes in either frozen or fresh. I use the fresh one, meaning I only need to put it in hot water to loosen it and stir fry it immediately. If you are using frozen udon noodles, please follow the instructions on the packaging for cooking the noodles.
• Leafy vegetables. I use Bok Choy in this recipe, but you can swap it with other fresh veggies like Choy Sum or Gai Lan. You can also add broccoli if you like.
• Tofu. I use firm tofu for protein. Make sure it’s firm, as soft tofu will break when stir-fried.
• Other vegetables. I also include multicolored bell peppers for presentation, carrots for the color, and onion/garlic for the aromatic flavor.
• Mushroom.  I use dry Chinese shiitake mushrooms, which add a flowery fragrance to the dish. You can substitute with button, portabello, or other mushroom available.
• Stir-fry sauce. The sauce ingredients include black pepper. I also use miso, which has an intense flavor that enhances the dish. Miso is optional; if you don’t have it, add more vegetarian oyster sauce (made with oyster extract). Lastly, I also add light soy sauce and sesame oil to complement the vegetarian oyster sauce. Dark soy sauce is optional if you prefer a darker color for presentation. 

How to prepare Vegetarian Udon Stir-fry

1. Cut the onion, bell peppers, and carrots into strips. Cut the baby Bok Choy lengthwise into half. Coarsely chop the garlic.

2. Cut the extra firm tofu into small pieces. Soak the dry mushrooms in hot water and place something heavy on top to ensure they are fully submerged. Cut the rehydrated mushrooms into strips.

3. Combine the seasoning ingredients in a small bowl: soy sauce, sesame oil, vegetarian oyster sauce, salt, freshly ground pepper, and miso.

4. Remove the fresh udon noodles from the packaging. Bring a pot of water to a boil, then add the udon and boil for 10 to 15 seconds. Drain the udon and set it aside for later use.

5. Heat some vegetable oil in a wok or a large skillet to sauté the onion. Halfway through, add the garlic and continue sautéing. Add the bok choy and carrot, stir-fry over medium heat for another one or two minutes, and add water if it becomes too dry.

6. Add the firm tofu, mushrooms, and bell pepper when the bok choy turns crisp-tender. Mix the premixed stir-fry sauce into the wok with the vegetables. Taste and adjust the seasoning. Adjust the amount of ground black pepper, or add some chili flakes according to your spice level.

7. Finally, add the noodles to the wok and mix thoroughly with the sauce and vegetables.

8. Transfer to a serving plate or bowl. Garnish the vegetarian udon stir-fry with sesame seeds and green onions on top to serve.

Tips to prepare the best vegetarian udon stir-fry

• You might want to add chicken or beef to the recipe if you are not a vegetarian. To do this, cut the meat into thin slices and marinate it with soy sauce. Then, stir-fry the marinated meat with chopped garlic in a separate pan. Finally, combine the cooked meat with the noodles in the pan during the last cooking stage.
• The vegetarian oyster sauce I use is made from mushroom extracts and tastes similar to real oyster sauce. It is an essential seasoning in Asian vegetarian cooking and is commonly found at most Asian grocery stores.
• Soak the dried mushrooms in hot water instead of cold water if you are short on time. This will help them rehydrate much faster.
• Feel free to add a variety of vegetables to the recipe. My favorite options include snow peas or snap peas, baby corn, and shredded napa cabbage.
• You can use Chinese light soy sauce instead of Japanese soy sauce; the difference in flavor is minimal.
• Lastly, if you don’t like the chewy texture of udon or prefer rice noodles or egg noodles, this vegetable udon noodle recipe is still applicable. All you need to do is use other noodles instead of udon.

How to store the vegetarian udon stir-fry?

I always prefer to cook just enough for one meal to enjoy the freshest dish each time. However, if there are any leftovers, please store the dry udon noodles in an airtight container in the refrigerator. They should stay fresh until the next day.

More recipe recommendations you might enjoy

If you enjoy chewy udon noodles, I have a few more related recipes for you to try. 

• If you prefer noodle soup, our sister food blog, Taste of Asian Food, has an excellent udon soup recipe. 
• Besides, if you’re a fan of tofu, don’t miss this easy recipe for salt and pepper tofu prepared in an air fryer.