Vegan Yaki Udon — Easy 25-Minute Stir-Fried Noodles
This vegan yaki udon is a quick Japanese stir-fry made with chewy udon noodles, golden Quorn pieces, and crisp vegetables in a glossy soy-based sauce. Ready in just 30 minutes.
Servings: 2
Calories: 547kcal
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
- 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
For info on Japanese ingredients please see our guide on Japanese pantry staples.
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.
Nutrition
Serving: 1 serve | Calories: 547kcal | Carbohydrates: 73g | Protein: 27g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 2573mg | Potassium: 248mg | Fiber: 10g | Sugar: 14g | Vitamin A: 5622IU | Vitamin C: 25mg | Calcium: 51mg | Iron: 1mg
