Easy Vegetarian Yaki Udon (25 Minutes)

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Here is a simple, yet deliciously satisfying dish that brings the flavors of Japanese street food into your kitchen. This recipe features thick, chewy udon noodles stir-fried with a variety of vegetables like cabbage, carrots, and onions, creating a colorful and nutritious meal.

The dish is seasoned with a savory sauce that coats the noodles and veggies, providing a delightful umami flavor. Perfect for a quick lunch, dinner, or even as a late-night snack, this vegetarian Yaki Udon is a versatile dish that can be customized with any veggies you have on hand.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 400g udon noodles (fresh or frozen)
  • 2 tablespoons vegetable oil
  • 1/2 head cabbage, thinly sliced
  • 2 carrots, julienned
  • 1 large onion, sliced
  • Other vegetables as desired (e.g., bell peppers, mushrooms, spinach)
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • Optional: sesame seeds, scallions, pickled ginger, or nori (seaweed) strips for garnish

Instructions

  1. Prepare Noodles (5 minutes): If using frozen udon noodles, thaw them according to package instructions. For fresh udon, boil them in water for 1-2 minutes until they are loosened. Drain and set aside.
  2. Cook Vegetables (10 minutes): Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced cabbage, carrots, and onions (along with any other vegetables you’re using). Stir-fry until the vegetables are tender but still crisp.
  3. Make Sauce (2 minutes): In a small bowl, mix together soy sauce, mirin, sugar, and sesame oil.
  4. Combine Noodles and Vegetables (5 minutes): Add the cooked udon noodles to the skillet with the vegetables. Pour the sauce over the noodles and veggies, and stir-fry for another 2-3 minutes, ensuring everything is well coated and heated through.
  5. Garnish and Serve (2 minutes): Sprinkle with sesame seeds, chopped scallions, pickled ginger, or strips of nori, if desired. Serve the Yaki Udon hot.
  6. Enjoy (1 minute): Enjoy your Easy Vegetarian Yaki Udon, filled with flavorful veggies and hearty noodles.

Notes

Creating a delicious yaki udon is all about the stir-fry technique and the balance of flavors in the sauce. Ensure that the veggies are stir-fried to a perfect crisp-tender texture and that the noodles are well-integrated with the sauce and vegetables.

The key to a great yaki udon is in the sauce’s sweet and savory balance, enhancing the dish without overpowering the natural flavors of the ingredients. Feel free to customize the dish with your favorite vegetables or add-ins like tofu for extra protein. This dish is a versatile and satisfying option for a quick and healthy meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 8g
  • Sodium: 900mg
  • Fat: 10g
  • Carbohydrates: 55g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 0mg

Pair this with...

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

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