This vegan yaki udon is a rich and savory Japanese style stir-fried noodle dish.

By now I’m sure you’re all aware of my long-standing noodle obsession. One of my favorite noodle dishes of all time is this yaki udon. Udon noodles are super thick and lush and cook in under 2 minutes. So not only is this dish absolutely delicious, it’s the perfect 10-minute meal to make when you’re tired.

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Introduction to Vegan Yaki Udon Noodles

Yaki udon is a Japanese stir-fried noodle dish that has the perfect balance between sweet, savory, tart, and spicy. Typically, it’s coated in a primarily soy-based sauce and served with veggies and meat. To make it vegan we’re skipping the meat without losing any of the delicious flavor.

How Do

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Ingredient Breakdown: (add links)

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• Dark Soy Sauce:
• Brown Sugar:
• Sriracha:
• Rice Vinegar:
• Ginger + Garlic:
• Cashew Butter:
• Scallions:
• Sesame Oil + Canola Oil:
• Frozen Udon:
• Veggies:

Process + Keys to Success

• The best part about making this dish is that it’s so simple and quick to make. The entire process can be completed in under 10 minutes.
• Start by mixing together your dark soy sauce, rice vinegar, sriracha, brown sugar, and cashew butter in a small bowl to create your sauce.
• Then, add sesame oil to a skillet and sauté your scallions for 30 seconds or so before adding in your ginger and garlic. Cook another 30 seconds before adding in your veggies and protein of choice.
• While you’re veggies are cooking, boil your frozen udon for 1 minute (or according to package instructions). Then finish cooking your veggies for a minute or two and add in your cooked udon noodles and sauce.
• Mix everything together well and let the sauce thicken up. Finally, garnish with more scallions, and serve!

Like This? Here are More Recipes You’ll Love!

• Vegetarian Udon Soup
• Cold Silken Tofu Recipe
• Cheesy Korean Pancakes

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Ingredients

• 1 tbsp dark soy sauce
• 1 tsp brown sugar
• 1 tsp sriracha
• 1 tsp rice vinegar
• 1 tbsp ginger (finely chopped/crushed)
• 1 tbsp garlic (finely chopped
• 1 tsp cashew butter
• 1/4 bunch scallions
• 2 tsp sesame oil
• 1-2 tsps canola oil
• 1 packet frozen udon
• red cabbage and carrots (or veggies of choice)

Instructions

• Mix soy, rice vinegar, sriracha, brown sugar, and cashew butter together to create a sauce
• Boil your frozen udon for 1 minute (or according to package instructions)
• Add sesame oil to a skillet and sauté your scallions for 30 seconds or so before adding in your ginger and garlic. Cook another 30 seconds before adding in your cabbage and carrots.
• Cook your veggies for a minute or two and then add in your cooked udon and sauce.
• MIx together well, and enjoy! Garnish with more scallions if desired.