Vegetable Udon Noodles Stir Fry (Yaki Udon)
Vegetable Udon Stir Fry is a quick and flavorful vegan dish that combines thick, chewy Udon noodles with a colorful mix of vegetables, shiitake mushrooms, and pressed tofu slices. This easy-to-make recipe is perfect for a weeknight dinner or a hearty lunch, bringing the taste of Japanese cuisine straight to your kitchen. In this recipe post, we’ll explore the history of Udon noodles, why you’ll love this dish, the key ingredients, and tips for making it your own.
Table of Contents
- About Udon Noodles
- Why You’ll Love This Recipe
- What Is In Vegetable Udon Noodles Stir Fry Recipe?
- Key Ingredients
- How To Make Vegetable Udon Noodles Stir Fry
- Have It Your Way!
- Nutritional Facts
- Other Recipes You’ll Love
- Vegetable Udon Noodles Stir Fry Recipe
About Udon Noodles
Udon noodles have a rich history that dates back to ancient Japan. They are believed to have been introduced by Buddhist monks from China during the Nara period (710-794 AD). Over the centuries, Udon has become a staple in Japanese cuisine, enjoyed in various forms and flavors across the country.
Udon noodles are a beloved part of Japanese culinary culture. They are celebrated for their versatility and comfort-food appeal, often enjoyed in soups, stir-fries, and cold dishes. In Japan, Udon is more than just food; it is a cultural experience that reflects the country’s dedication to simplicity and quality in cooking.
Traditional Udon is made from wheat flour, water, and salt. The dough is kneaded, rolled out, and cut into thick strips before being boiled. The result is a noodle with a chewy texture that pairs well with a variety of ingredients and sauces. Udon dishes are enjoyed year-round, with hot versions popular in winter and cold versions favored in summer.
Why You’ll Love This Recipe
- Flavorful and Satisfying: The combination of savory shiitake mushrooms, crispy tofu, and fresh vegetables creates a delightful taste experience.
- Vegan-Friendly: Made entirely with plant-based ingredients, this dish is perfect for vegans and vegetarians.
- Quick and Easy: Ready in under 30 minutes, making it ideal for busy weeknights.
- Nutritious: Packed with protein, fiber, and vitamins from the tofu and vegetables.
- Versatile: Easily customizable with your favorite vegetables and sauces.
What Is In Vegetable Udon Noodles Stir Fry Recipe?
This vibrant stir fry features a mix of fresh ingredients that come together to create a delicious and wholesome meal:
- Udon Noodles: Thick and chewy noodles that are the heart of this dish.
- Shiitake Mushrooms: Add a rich, earthy flavor and meaty texture.
- Pressed Tofu Slices: Provide a firm texture and absorb the savory sauce beautifully.
- Bell Peppers: Add a sweet crunch and a pop of color.
- Carrots: Bring a subtle sweetness and additional texture.
- Broccoli: Adds a nutritious green element with a slight crunch.
- Garlic: Infuses the dish with a robust, savory aroma.
- Soy Sauce: Creates a savory base for the stir fry sauce.
- Sesame Oil: Adds a nutty flavor and aroma.
- Green Onions: For a fresh, mild onion flavor.
- Chives: Optional, add a mild, onion-like flavor that complements the other vegetables.
Key Ingredients
- Udon Noodles: Thick, chewy noodles that soak up the flavors of the stir fry.
- Shiitake Mushrooms: Provide a deep, umami flavor and hearty texture.
- Pressed Tofu: Absorbs the sauce and adds a protein-rich element.
- Fresh Vegetables: Such as Bell Peppers, Carrots, and Broccoli that add color, texture, and nutrition.
- Garlic and Green Onions: Essential aromatics that enhance the overall flavor.
- Soy Sauce and Sesame Oil: Create a rich, savory, and slightly nutty sauce.
How To Make Vegetable Udon Noodles Stir Fry
- Cook the Udon noodles according to packages instructions. Drain and rinse with cold water to prevent further cooking, and set aside.
- In a bowl, prepare the sauce by combining the brown sugar, light soy sauce, dark soy sauce, roasted sesame oil, and vegan oyster sauce. Mix and set aside.
- In a Wok over medium high heat, add oil and allow it to heat. Then add the Mushrooms, and saute until lightly golden.
- Add the other vegetables one by one cooking each until tender starting with: Onions, Whites of the green onions, Garlic, Chilies, Carrots, Tofu, Snow Peas, and Nappa cabbage.
- Add the cooked Udon noodles along with the Stir fry sauce and toss until the sauce thickens and stick to the noodles. The noodles should have a slight char to them.
- Add the Green of the green onions in the last 10 seconds of cooking, and then remove the wok from heat.
- Serve and Enjoy 🙂
Have It Your Way!
Vegetable Udon Stir Fry is not only delicious but also nutritious:
- High in Protein: Tofu and shiitake mushrooms provide a good amount of plant-based protein.
- Rich in Fiber: Fresh vegetables contribute essential fiber for digestive health.
- Low in Calories: A healthy and satisfying option for those watching their calorie intake.
- Antioxidant-Rich: Vegetables like broccoli and bell peppers are packed with antioxidants that support overall health.
Nutritional Facts
Vegetable Udon Stir Fry is not only delicious but also nutritious:
- High in Protein: Tofu and shiitake mushrooms provide a good amount of plant-based protein.
- Rich in Fiber: Fresh vegetables contribute essential fiber for digestive health.
- Low in Calories: A healthy and satisfying option for those watching their calorie intake.
- Antioxidant-Rich: Vegetables like broccoli and bell peppers are packed with antioxidants that support overall health.
Other Recipes You’ll Love
Vegetable Udon Noodles Stir Fry Recipe
Vegetable Udon Noodles Stir Fry (Yaki Udon)
Ingredients
- 3 Udon Noodles dried or frozen packages
- 4 Oz Pressed Firm Tofu
- 2 Cups Shiitake Mushrooms 4-5 caps Sliced
- 3 Cups Nappa Cabbage chopped
- 1 Carrot julienned
- 1 Cup Snow Peas
- 1 Large Onion radial cut
- 4 Green Onions both white and green parts
- 1 Tbsp Garlic minced
- 2 Birds Eye Chilies
- 3 Tbsp. Cooking Oil
Stir Fry Sauce
- 2 Tbsp. Brown Sugar
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Dark Soy Sauce
- 1 Tbsp. Sesame Oil
- 1 Tbsp. Vegan Oyster Sauce
Instructions
- Cook the Udon noodles according to packages instructions. Drain and rinse with cold water to prevent further cooking, and set aside.
- In a bowl, prepare the sauce by combining the brown sugar, light soy sauce, dark soy sauce, roasted sesame oil, and vegan oyster sauce. Mix and set aside.
- In a Wok over medium high heat, add oil and allow it to heat. Then add the Mushrooms, and saute until lightly golden.
- Add the other vegetables one by one cooking each until tender starting with: Onions, Whites of the green onions, Garlic, Chilies, Carrots, Tofu, Snow Peas, and Nappa cabbage.
- Add the cooked Udon noodles along with the Stir fry sauce and toss until the sauce thickens and stick to the noodles. The noodles should have a slight char to them.
- Add the Green of the green onions in the last 10 seconds of cooking, and then remove the wok from heat.
- Serve and Enjoy 🙂
Notes
- Noodle Texture: For the best results, avoid overcooking the Udon noodles. They should be firm and chewy.
- Fresh Ingredients: Use fresh vegetables for the best flavor and texture.
- Serving Suggestions: This dish pairs well with a side of steamed edamame or a simple cucumber salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Make Ahead: Prepare all the vegetables and sauce ingredients ahead of time for a quick and easy meal prep.