Vegan Yaki Udon — Easy 25-Minute Stir-Fried Noodles

Why You'll Love It

• Fast - ready in less than half an hour.
• Wholesome - packed with vegetables and plant-based protein.
• Balanced - sweet, savoury, and full of umami.
• Flexible - swap in your favourite veg or tofu if you prefer.
• Proper comfort food - simple, hearty, and satisfying.

Ingredients

Serves 2 | Prep time 10 mins | Cooking time 15 mins

For quantities please see recipe card

• Udon noodles (cooked or dried)
• Kombu dashi
• Soy sauce
• Cooking sake
• Mirin
• Neutral oil
• Quorn pieces (or tofu as an alternative)
• Salt & pepper
• Pointed cabbage
• Onion
• Carrot
• Red pepper
• Garlic

For garnish:

• Pickled ginger
• Spring onion

Instructions

For details on method please see the steps and photos below but for a quick overview we're going to:

1. Boil water ready for the noodles.
2. Prep the veg.
3. Fry the Quorn pieces.
4. Stir-fry the vegetables.
5. Cook the udon noodles.
6. Add noodles, sauce, and toss together.
7. Plate up, garnish, and serve.

Step 1. Boil the water

Fill a large saucepan with about 2 litres of water and bring to the boil. You'll cook the noodles just before the stir-fry is ready. While your waiting get on with your veg prep.

Step 2. Prep the veg

Start with the onion. Cut the onion in half from root to tip so you've got a flat surface to work on, peel, then lay each half cut-side down. Slice into thin strips - keeping the slices slim and even helps them cook quickly and at the same speed.

For the carrot, peel it, then slice it lengthways into thin flat sheets. Stack a few sheets together and cut them into thin matchstick-style batons. This makes them cook evenly while keeping a bit of crunch.

Prepare the cabbage by cutting out the tough core, then shredding the leaves into ribbons about 1 cm wide. This way they soften quickly but still give texture.

Move on to the red pepper. Halve and remove the seeds, top and white membrane, then cut the flesh into thin strips. Finally, trim the spring onion, peel off the outer layer if it looks tough, and slice it thinly on the diagonal. This will be used as a garnish when serving.

If you're using pickled ginger, slice it thinly now so it's ready to scatter over your noodles at the end.

Step 3. Cook the Quorn

Heat the oil in a large pan or wok over medium-high. Add the Quorn pieces straight in and fry for 3-4 minutes until they've got a bit of colour and crisp on the edges. Season with salt and pepper.

Tip: Don't overcrowd the pan - give the Quorn space so it crisps up instead of steaming.

Step 4. Add the veg

Throw in the garlic and onion first, fry until fragrant. Then add the cabbage, carrot, and pepper. Keep everything moving in the pan so it fries evenly. Cook until glossy and tender with a bit of bite left.

Tip: Adjust the heat as you stir-fry. Too hot and the veg will burn, too low and they'll steam. You want a steady sizzle for the best flavour and texture.

Step 5. Cook the noodles

Drop your udon into the (now) boiling water. For fresh noodles, cook just until the strands separate (encourage them to separate by tickling them using chopticks). Drain in a colander and shake off excess water.

Tip: If using dried udon: Boil 2 minutes less than the packet instructions. Rinse thoroughly under cold water to remove starch, shake off excess water, then add to the broth to reheat for a couple of minutes before serving.

Step 6. Bring it together

Turn the heat under the frying pan back up to medium-high. Add the drained noodles, soy sauce, mirin, sake, and kombu dashi. Stir-fry until the noodles are coated in sauce and everything looks shiny, delicious and piping hot.

Step 7. Serve

Divide between bowls and top with spring onion and pickled ginger. Best eaten hot, chopsticks at the ready. Don't be shy when eating - slurping your noodles is encouraged in Japan. It's seen as a sign that you're really enjoying the food, so go ahead and make some noise!

Substitutions

• Protein - Quorn pieces are quick and tasty, but tofu works just as well. Seitan strips or tempeh also make great alternatives if you've got them on hand.
• Dashi - Kombu dashi powder keeps it vegan, but if you can't find it, use a good vegetable stock powder for a similar depth of flavour.
• Soy sauce - Tamari is a brilliant gluten-free option, or use shoyu if you prefer a slightly lighter flavour.
• Veg - Swap in what you've got: mushrooms, pak choi, broccoli, or bean sprouts all work beautifully.
• Mirin - If you don't have mirin, use a teaspoon of sugar instead. It won't give quite the same tang, but it'll add that touch of sweetness the sauce needs.

Variations

1. Spicy Yaki Udon
   Add a spoonful of chili oil, a sprinkle of shichimi togarashi (Japanese seven spice) and some fresh chillis to this dish. You'll get a lovely warmth that balances the sweetness of the sauce.
2. Mushroom Yaki Udon
   Swap the red pepper for a mix of shiitake, chestnut, or oyster mushrooms. They bring a deep, earthy flavour that pairs beautifully with the glossy soy-based sauce.
3. Green Veg Yaki Udon
   Add pak choi, broccoli, or sugar snap peas for extra crunch and freshness. This variation keeps things light while still giving you that comforting noodle base.

Check out this spicy version of this recipe - a fiery take that turns up the Scovilles for chilli lovers.

Equipment

• Small bowl (for mixing sauce, if desired)
• Large saucepan (for boiling noodles)
• Colander (for draining noodles)
• Large frying pan or wok (for stir-frying)
• Sharp knife (for prepping veg)
• Chopping board
• Wooden spoon or spatula (for stir-frying)
• Cooking chopsticks (helpful for stirring the noodles while they cook)

Storage

This dish is best enjoyed fresh - the noodles have the perfect chewy texture straight from the pan. If you do have leftovers:

• Freezer: Not recommended. Udon noodles tend to go soft and lose their chewy bite once frozen and thawed.

• Fridge: Store in an airtight container for up to 2 days.

• Reheating: Warm gently in a frying pan or wok with a splash of water or soy sauce to loosen the noodles and revive the sauce.