If you're after a plate of noodles that's fast, filling, and totally slurp-worthy, this vegan yaki udon is the one. Thick, chewy udon noodles, crisp vegetables, Quorn, and a glossy soy-based sauce. Top with homemade rayu and pink pickled ginger.
If you desire more fire, try my spicy yaki udon for more heat, my tofu noodles for a quick weeknight winner, or my curry udon for something rich and warming.
Vegan Yaki Udon – At a Glance
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Ingredients
For quantities please see recipe card
Substitutions
| Item | Swap out |
|---|---|
| Udon noodles | Soba, ramen, or spaghetti in a pinch |
| Kombu dashi powder | Good quality vegetable stock |
| Soy sauce | Tamari (gluten free) or shoyu |
| Cooking sake | Dry sherry or omit |
| Mirin | 1 teaspoon sugar |
| Neutral oil | Any high smoke point oil |
| Quorn pieces | Tofu, seitan, or tempeh |
| Pointed cabbage | White cabbage or savoy |
| Red pepper | Yellow or orange pepper |
| Pickled ginger | Pickled red chillies or pickled pink radish |
| Green onion | Chives, Japanese nira, or crispy fried onion pieces |
How to Make Vegan Yaki Udon
1. Pre-boil water
i) 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.
2. Prep the veg
i) 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.
ii) Slice into thin strips ¼" thick - keeping the slices slim and even helps them cook quickly and at the same speed.
iii) For the carrot, peel it, then slice it lengthways into thin flat sheets.
iv) Stack a few sheets together and cut them into thin matchstick-style batons.
v) Prepare the cabbage by removing any rough looking outer leaves and cutting out the tough core.
vi) Then shred the leaves into ribbons about 1 cm wide. This way they soften quickly but still give texture.
vii) Move on to the red pepper. Halve and remove the seeds, top and remove the white membrane, then cut into thin strips.
viii) 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.
ix) If you're using pickled ginger, slice it thinly now so it's ready to scatter over your noodles at the end.
3. Fry Quorn
i) 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.
4. Add the veg
i) Throw in the garlic and onion first, fry until fragrant and starting to colour. This builds the base flavour for the whole dish.
ii) 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.
5. Cook the noodles
i) Drop your udon into the (now) boiling water. For fresh noodles, cook just until the strands separate.
ii) Encourage noodles to separate using chopticks then drain in a colander and shake off excess water.
Tip: If using dried udon: Boil a minute less than the packet instructions. Rinse thoroughly under cold water to remove starch, shake off excess water.
6. Bring it together
i) Turn the heat under the frying pan back up to medium-high. Add the drained noodles, soy sauce, mirin, sake, and kombu dashi.
ii) Stir-fry until the noodles are coated in sauce and everything looks shiny, delicious and piping hot.
7. Serve
i) Divide between bowls and top with spring onion and pickled ginger. Best eaten hot, chopsticks at the ready.
Tip: Slurping your noodles is encouraged in Japan - it's a sign you're really enjoying the food. Don't hold back!
Love this recipe?
Check out my other vegan udon noodle recipes for more ideas.
Serving Suggestions
Yaki udon makes a brilliant dinner on its own, but here are a few extras that work beautifully:
- A steaming bowl of vegan miso soup.
- Crisp, pan-fried vegan gyoza.
- A little Pink sushi ginger on top for zing.
- A cold Japanese beer (check out my Japanese Beers guide for pairing ideas).
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
- 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. - 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. - 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 yaki udon - for a fiery take that turns up the Scovilles 🔥!
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.
Top Tip
When frying, keep the heat high enough so your Quorn and veg fry properly instead of steaming. When you add cold ingredients to the pan - like fresh vegetables or drained noodles - the temperature can drop, so crank the heat up slightly to bring it back. If things start catching, ease it down again. Adjusting the heat as you go is the key to glossy veg and perfectly chewy noodles.
Vegan Yaki Udon FAQs
Not usually. Traditional yaki udon is often made with meat or fish-based stock. This recipe is a completely vegan yaki udon, using Quorn pieces and kombu dashi for depth of flavour.
Yes. Tofu makes a great alternative if that's what you've got at home. Cut it into cubes, pat it dry, and fry until golden before adding the veg.
They're really just two ways of saying the same thing: A vegetable-packed version of the dish without meat.
Leftovers can be stored in the fridge for up to 2 days. Reheat in a pan with a splash of water or soy sauce to loosen the noodles. It's best enjoyed fresh, though, as udon has the perfect chew straight from the wok.
Popular Vegan Japanese Recipes
Pairing
These are my favorite dishes to serve with yaki udon:
📖 Recipe
Vegan Yaki Udon - Easy 25-Minute Stir-Fried Noodles
Equipment
- 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
Ingredients
- 400 g fresh udon noodles
- 1 teaspoon kombu dashi
- 2 tablespoon soy sauce
- 1 tablespoon cooking sake
- 1 tablespoon mirin
- 2 tablespoon neutral oil
- 150 g Quorn pieces or swap for tofu if preferred
- Salt and pepper to taste
- ¼ pointed cabbage
- ½ medium onion
- 1 medium carrot
- ¼ red pepper
- 2 cloves garlic
- To garnish
- 1 spring onion thinly sliced
- Pickled ginger thinly sliced
Instructions cook mode
- Bring 2 litres of water to a boil in a large saucepan. Keep it bubbling for later when the noodles go in.
- Peel and slice onion into thin ¼ inch strips.
- Peel carrot, slice lengthways into thin sheets, then cut into matchstick batons.
- Core cabbage and shred into ¼ inch ribbons.
- Slice red pepper into thin strips.
- Thinly slice spring onion into thin discs for garnish.
- If using pickled ginger, shred it finely too.
- Heat oil in a large pan or wok over medium-high. Add Quorn pieces and fry 3-4 minutes until golden and crisp on the edges. Season with salt and pepper.
- Add garlic and onion first, fry until fragrant. Then add cabbage, carrot, and red pepper. Stir-fry until glossy and just tender with a bit of crunch.
- Drop udon into the boiling water. Cook 2 minutes less than packet instructions if dried; if fresh, just until they separate. Drain and shake.
- Turn heat to medium-high. Add cooked noodles to the pan with Quorn and veg. Pour in soy sauce, mirin, sake, and sprinkle in kombu dashi. Stir-fry vigorously until the noodles are coated in glossy sauce.
- Divide between bowls. Garnish with sliced spring onion and pickled ginger. Enjoy hot - slurping encouraged!
Notes
Noodles
- Fresh or pre-cooked udon noodles work best. If using dried, cook until just al dente as they'll continue cooking in the wok.
- If using dry noodles rinse the drained and cooked udon under cold water to stop further softening and prevent sticking.
Protein
- If using tofu - pat dry before frying for the best colour and texture.
- For extra-crispy tofu, press for 15-20 mins before slicing and coat lightly in cornstarch before frying.
Frying
- Use the highest heat your hob allows. Yaki udon needs high heat to get that slightly charred, smoky flavour known as wok hei.
- Don't overcrowd the pan - cook in batches if needed, otherwise the veg will steam instead of fry. Most restaurants cook in small batches to get the right results.
Sauce
- Add the sauce at the end and toss quickly. Overcooking the sauce makes it sticky and can burn.
- Taste before serving and adjust soy sauce if needed.
Serving
- Serve immediately - udon noodles absorb the sauce quickly and lose their texture if left to sit.
- Top with homemade rayu for extra heat and pink pickled ginger for contrast.
Storage
- Store leftovers in an airtight container for up to 2 days. Reheat in a hot pan with a splash of water or soy sauce.
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