This scrumptious vegan Yaki Udon recipe takes about 12 minutes to make! It’s primarily based on Yaki Udon (焼きうどん), a well-liked Japanese stir-fried noodle dish made with thick, chewy udon noodles, greens, and a savoury soy-based sauce
To make Yaki Udon vegan, merely swap the meat for tofu and prepare dinner it so it’s a golden crumbled tofu, which creates a scrumptious texture that soaks the sauce with a umami flavour.
Recipe for Vegan Yaki Udon
One of many best Japanese noodle dishes you may make at residence is that this Yaki Udon vegan recipe!
All you want is thick udon noodles (that are mainly pre-cooked and prepared in 2 minutes when soaked in sizzling water), greens resembling carrot and onion, and seasoning elements like soy sauce, darkish soy sauce, sugar and mirin (necessities for Asian cooking).
This can be a one-pan recipe that requires little or no effort and is ideal for a dinner of two (double recipe measurements if feeding 4 folks or need leftovers).
Components
- Udon Noodles
- Tofu
- Oil
- Soy Sauce
- Darkish Soy Sauce
- Mirin
- Brown sugar
- Greens of Selection: Onion, carrot, garlic, bean sprouts, cabbage, mushrooms, inexperienced onions, and many others
This Yaki Udon is vegan, vegetarian, nut-free and fish-free.
How To Make Yaki Udon Vegan?
To make Yaki Udon vegan, warmth 1/2 tbsp oil in a big wok on medium-high warmth and crumble up extra-firm tofu along with your fingers. Cook dinner the tofu for about 2-3 minutes, till barely golden.
Whereas the tofu cooks, put together your udon noodles by soaking them in sizzling, boiled water for about 2-3 minutes till you’ll be able to rigorously loosen the noodles with chopsticks. Drain and rinse with chilly water and put aside.
As soon as tofu is barely golden, flip the warmth all the way down to low and add 1/2 tbsp soy sauce and 1/2 tbsp darkish soy sauce. Combine till evenly coated, then transfer it from the wok to a bowl to put aside.
In the identical wok, add 1/2 tbsp of oil and add 1/2 sliced onion and three cloves of minced garlic. Cook dinner for 1-2 minutes, stirring incessantly, till garlic begins to brown barely and onions earlier than to melt. Add your sliced carrot, cabbage and mushrooms for one more 2 minutes of cooking. Add bean sprouts and prepare dinner for one more minute.
In a small bowl, combine collectively the sauce elements: 1 tbsp brown sugar, 2 tbsp mirin, 1 tbsp soy sauce and a pair of tbsp darkish soy sauce.
To complete making yaki udon, add to the wok: udon noodles, crumbled tofu and the sauce you simply made! Toss every little thing till evenly coated. Garnish with inexperienced onion and sesame seeds (non-obligatory) and voila! Vegan Yaki Udon!
Watch me make this recipe on YouTube right here.
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1 Wok massive, or deep frying pan
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1 Pot medium, or heatproof bowl (for soaking noodles)
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1 Strainer or colander
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1 Mixing Bowl for sauce
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1 Measuring utensils
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1 Chopsticks or tongs (for loosening noodles and tossing)
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1 Wood Sppon or spatula (for stiring)
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1 Knife
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1 Chopping Board
- 2 packs udon noodles
- 1/2 block tofu further agency, crumbled
- 1/2 tbsp oil
- 1/2 tbsp soy sauce
- 1/2 tbsp darkish soy sauce
- 1/2 tbsp oil
- 1/2 onion sliced
- 3 cloves garlic minced
- 1 medium carrot julienned or sliced thinly
- 1 cup cabbage shredded
- 1 cup bean sprouts non-obligatory
- 1 cup mushrooms sliced thinly (non-obligatory)
Vegan Yaki Udon Sauce
- 1 tbsp brown sugar or coconut or white sugar
- 2 tbsp mirin
- 1 tbsp soy sauce
- 2 tbsp darkish soy sauce
- 2 Inexperienced onions chopped (for garnish)
- 1 tsp sesame seeds for non-obligatory garnish
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To make Yaki Udon vegan, warmth 1/2 tbsp oil in a big wok on medium-high warmth and crumble up extra-firm tofu along with your fingers. Cook dinner the tofu for about 2-3 minutes, till barely golden.
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Whereas the tofu cooks, put together your udon noodles by soaking them in sizzling, boiled water for about 2-3 minutes till you’ll be able to rigorously loosen the noodles with chopsticks. Drain and rinse with chilly water and put aside.
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As soon as tofu is barely golden, flip warmth all the way down to low and add 1/2 tbsp soy sauce and 1/2 tbsp darkish soy sauce. Combine till evenly coated after which take away from wok into bowl to put aside.
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In the identical wok, add 1/2 tbsp of oil and add 1/2 sliced onion and three cloves of minced garlic. Cook dinner for 1-2 minutes, stirring incessantly, till garlic begins to brown barely and onions earlier than to melt. Add your sliced carrot, cabbage and mushrooms for one more 2 minutes of cooking. Add bean sprouts and prepare dinner for one more minute.
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In a small bowl, combine collectively the sauce elements: 1 tbsp brown sugar, 2 tbsp mirin, 1 tbsp soy sauce and a pair of tbsp darkish soy sauce.
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To complete making yaki udon, add to the wok: udon noodles, crumbled tofu and the sauce you simply made! Toss every little thing till evenly coated. Garnish with inexperienced onion and sesame seeds (non-obligatory) and voila! Vegan Yaki Udon!
Energy: 264kcal | Carbohydrates: 32g | Protein: 16g | Fats: 10g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 5g | Trans Fats: 0.03g | Sodium: 2254mg | Potassium: 720mg | Fiber: 5g | Sugar: 19g | Vitamin A: 5261IU | Vitamin C: 28mg | Calcium: 108mg | Iron: 4mg
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