Yaki udon noodles, a vegan take on a classic Japanese stir fry, my version uses shiitake mushrooms, pak choi & a delicious and easy sauce.
It's also incredibly quick to cook, 10 or 15 minutes of leisurely chopping vegetables, and cooking takes under 10 minutes to make a quick, light meal.
Vegan Udon Noodle Stir Fry
Yaki udon is a simple and quick Japanese noodle stir fry; unsurprisingly, it uses udon noodles. It is quickly cooked with meat or veggies in a sauce.
That sauce varies massively and quite often consists of soy sauce, oyster sauce and brown sugar. However, I have taken my influences from versions that use a curious ingredient called "sauce".
The most popular brand in Japan is the Bulldog brand, and in many places, it is referred to as Japanese Worcestershire sauce. Whilst it is very different, I can see the similarities.
It is also often called Tonkatsu sauce, and I make an "anglicised" version of the sauce to serve with my Tonkatsu recipe.
It comes in three thicknesses, and the sauce for this recipe is modelled on the thinnest of the three, called usta.
I use Sheffield's own Hendersons relish as a very British substitute, and it tastes awesome.
You'll love this quick and simple veggie stir fry, and if you do, then you must check out my tofu and udon noodle stir fry, Singapore chow mein, ginger chicken udon, ho fun noodles and Filipino pancit bihon recipes!
Frequently Asked Questions
Are all udon noodles vegan?
Generally speaking, yes, however, I would urge you to check the packet!
Why do you pour boiling water over straight-to-wok noodles?
I find straight-to-wok noodles need breaking up a great deal in the wok, and that spoils the eating.
If you place them in a sieve or colander and pour over a kettle of water, and toss them around a little, they loosen up. Then refresh in cold water, and you have perfect noodles to drop into a stir fry.
Can I use different noodles?
Well, you could make this with egg noodles, but it wouldn't be "Yaki Udon", it would still be jolly tasty!
What is Henderson's Relish?
It's similar to Worcestershire sauce but very different! Worcestershire sauce contains anchovies, whereas Hendersons relish is vegan.
I think it has reasonable similarities to Bulldog brand Japanese usta "sauce" and it works wonderfully in this dish.
Can I use different mushrooms?
Yes, definitely, use what you can get your hands on. I'd give a special shout-out to large field mushrooms cut into 3-5mm strips!
Serving Suggestions
I tend to keep this vegetable yaki udon recipe as a simple vegan light meal and serve it with starters and snacks.
My favourites include crispy spring rolls, prawn toast, and you can even make vegan "prawn" toast and prawn crackers.
But it also makes a wonderful veggie noodle side dish!
I often serve it with teriyaki flavours, like my salmon teriyaki, baked tuna steak or char siu flavours like my char siu pork tenderloin.
It is also a firm favourite side for me to serve with my Instant Pot Chinese spare ribs or my black bean braised Chinese pork knuckle.
This recipe also forms the inspiration for my yakisoba pan recipe.
Equipment Used
I only recommend specific brands of equipment if I believe they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Sharp kitchen knife.
- Chopping board.
- Wok, I use a large carbon steel wok.
- Mixing bowl.
- A combination of weighing scales and or measuring cups and spoons.
- Sieve or colander.
Vegan Yaki Udon Recipe
Ingredients
- 250 g Shiitake Mushrooms 2½-3 Cups
- 100 g Carrot ¾-1 Cup
- 35 g Ginger 1 Thumb-Sized Piece
- 2 Garlic Cloves
- 1 Small-Medium Pak Choi 150g
- 1 Small Onion 100g
- 300 g Udon Noodles I use straight-to-wok noodles
- 2 Spring Onions
- 1 tablespoon Cooking Oil
For the Sauce:
- 3 tablespoon Light Soy Sauce
- 1½ tablespoon Hendersons Relish
- 1½ tablespoon Mirin
- 1 tablespoon Light Brown Sugar
Instructions
- Cut the mushrooms into 5-7mm (¼") thick slices.
- Julienne the carrot into strips around 2-3mm (⅛") in profile. A mandolin really helps with this.
- Peel the ginger and cut it into batons as thinly as you can.
- Peel the garlic cloves and slice them as thinly as you can.
- Cut the root off the pak choi and then cut it across the vegetable into 2.5cm (1") thick pieces and separate into the leafy bits and the stalks.
- Top and tail the onion, then cut it in half and peel it. Cut the onion into 5mm thick slices.
- Cut the spring onions into slices 2-3mm (⅛") thick at a 45° angle.
- Mix the ingredients for the sauce together.
- Place the udon noodles in a sieve or colander and some boiling water over them; this is just to free them up rather than cook them and then refresh them under cold water.
- Heat a wok over a very high heat and when it shimmers, add the oil followed by the onions and carrots and stir-fry for 1 minute.
- Add the mushrooms and stir-fry for 90 seconds.
- Throw in the garlic and ginger and stir-fry for 30 seconds
- Add the stalks of the pak choi and stir-fry for another minute.
- Pour in the sauce and cook until the vegetables are nicely coated and the sauce thickens a little.
- Add the noodles and leaves of the pak choi and cook for 60-90 seconds, tossing to coat as you go.
- Add the spring onions, toss and serve immediately.