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A vegetarian version of a Japanese classic recipe. This Vegetarian Yaki Udon recipe is a meatless version of a Japanese legend. Quick and easy to make yet full of nutritious ingredients, it’ll become your new favourite!
Looking for some more meatless stir fries? Check out my Spicy Peanut Noodles with Cabbage and Carrots!
There’s a reason why udon noodles, like ramen, are so popular right now. The noodles are perfect for cheap and easy dishes that pack a wallop of flavour. Vegetarian yaki udon noodles are a perfect example!
This dish comes together in a hurry but you wouldn’t know it from the taste. The vegetables and sauces combine in surprising layers of rich flavour.
Yaki udon noodles are a popular fast food in Japan, where they are often made with pork belly or chicken. I’ve made this recipe vegetarian, and love the way the vegetables come together with the This is an affiliate link.soy sauce, This is an affiliate link.mirin and This is an affiliate link.dashi stock. It’s all very satisfying, and a recipe you will come back to time and again!
Udon noodles
Udon noodles are a basic staple in Japan. Like so many staples, they act like a blank slate that allows for all sorts of recipes to be created around them. In that way, they have a role in a recipe just like potatoes, pasta or bread.
Udon noodles likely originated in China, and there are a few variations on the story about how they made it to Japan. But once they did, udon noodles quickly became a core part of Japanese cuisine.
We’ve tried both dried and precooked udon noodles, and both have their merits. It doesn’t really matter which you choose, although I like the way dried udon noodles hold together so well when cooked. Just know that you will need half as much dried udon noodles for a recipe, since precooked noodles have already absorbed water.
As well as being perfectly suited for a stir fry, udon noodles are also wonderful in a soup. If you struggle to find them, soba noodles, egg noodles or even spaghetti can work.
Vegetarian yaki udon
Making this recipe is easier that I thought possible. Even better, it is incredibly fast. The actual cooking takes 10 minutes at most!
Because it is such a quick recipe, it is important to have the ingredients ready to go before starting. This is especially true for the carrots, cabbage and green onions.
If using shiitake mushrooms, it is best to remove the stems from the large ones. The stems can get a bit woodsy and not very pleasant to eat.
Trim a bit off the stems of smaller mushrooms. Then cut the mushrooms into bit sized pieces. You can leave smaller mushrooms as they are.
If you are using dried udon noodles then cook them now according to package instructions. This step can be skipped if using pre-cooked noodles, which can be added directly to the wok or pan later, without any further prep.
The vegetables will lose about half of their volume while they are in the This is an affiliate link.wok. They should be cooked all the way through, but still have a bit of firmness.
Recipe Tips and Notes
- There are a couple options for udon noodles as they can come either precooked or dried. Precooked noodles are convenient and ready faster, but tend to break up when stir fried. Dried udon noodles hold together better, but both will work.
- Don’t forget to run the cooked noodles under cold water after they are drained. This stops them from continuing to cook while you prepare to add them to the wok.
- Tsuyu/dahsi stock can often be found in local supermarkets, but if not, it can be found fairly easily online. If you really get stuck, This is an affiliate link.Worcestershire sauce is a very functional substitute.
- Tsuyu/dashi stock and Worcestershire sauce aren’t traditionally vegetarian, but if you are looking to keep this recipe plant-based, truly vegan versions can be found. Check the label carefully before buying.
- The recipe is going to cook in a hurry, which means it will be far less stressful to make if the ingredients are ready to go before starting.
- If using shiitake mushrooms, remember to trim off the tough stem. For dried shiitakes, rehydrate them in boiling water for 20-30 minutes and then continue as with fresh mushrooms.
Serving suggestions
These noodles are best when hot and fresh, so be ready to eat once they are done cooking. I like mine with a healthy amount of chilli oil or sriracha for a spicy kick, as well as a sprinkling of sesame seeds.
Yaki udon is a one pan meal so no obligation to do any more for this to be a very satisfying meal. If you did want to add something on the side and aren’t concerned about staying vegetarian, might I suggest Teriyaki Salmon?
Storage and leftovers
Leftovers can be put in an This is an affiliate link.airtight container and stored in a fridge for 2-3 days.
When you are ready to reheat, heat a little oil in a pan over medium heat and throw the yaki udon back in. It’s time to eat as soon as it is hot.
More Japanese recipes to try
Vegetarian Yaki Udon (Japanese fried noodles)
Ingredients
- 600g / 20oz udon noodles precooked, or 300g / 10oz dry
- 1 tbsp oil
- 100g / 1 cup white cabbage
- 100g / 1 cup shiitake mushrooms, or button mushrooms
- 1 carrot, julienned
- 3 green onions, green parts cut into 5cm/2 inch pieces; white parts sliced
- 2 tbsp This is an affiliate link.soy sauce
- 2 tbsp This is an affiliate link.mirin
- 1 tbsp tsuyu/dashi stock, or Worcestershire sauce
- 1 tsp sesame oil, optional
Instructions
- Prepare the vegetables by cutting the carrot into very thin slices, finely slicing the cabbage, and removing the stems from large mushrooms (they tend to get firm) and trim the stem on the small ones. Cut the mushrooms into bite-sized pieces.
- Cook the udon noodles according to package instructions if using dry noodles. Rinse in cool water after cooking.
- In a wok or large pan heat the oil and add the cabbage, carrots, mushrooms and the white sections of the green onions. Stir fry for 5-7 minutes. They should be cooked but still firm to the bite. The volume of the vegetables will reduce by half.
- Add the udon noodles and the rest of the green onions to the pan along with soy sauce, mirin and dashi stock. Toss to combine and heat through for 2-3 minutes. Drizzle with sesame oil before serving if desired. Taste and add salt if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this! Easy to make and tasted amazing.
Very bland result when made as per the directions. Needs more sauce and a better flavour profile.
Hi Paul, I suggest adding salt if your result was bland and if the “flavour profile” was not to your liking, perhaps traditional Japanese food isn’t for you? As you can see from the title this is the recipe for “fried noodles”, not saucy noodles.