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.
Ingredient Breakdown:
- Dark soy sauce: Adds deep umami flavor, richness, and a beautiful dark color to the noodles. It’s more intense than regular soy sauce, so a little goes a long way.
- Brown sugar: Balances the saltiness and acidity in the sauce with a hint of sweetness and adds a subtle molasses depth.
- Sriracha: Brings heat and a slight tang. You can adjust the amount based on your spice tolerance.
- Rice vinegar: Adds a gentle acidity to brighten up the dish and cut through the richness.
- Ginger (finely chopped/crushed): Sharp, spicy, and aromatic—ginger gives the sauce that signature warmth and zing that complements the noodles perfectly.
- Garlic (finely chopped): A must in any stir-fry—garlic adds depth, savoriness, and an unmistakable aroma when sautéed.
- Cashew butter: This creamy element adds body to the sauce and a slight nuttiness that makes the dish feel richer—like a lowkey satay moment without being overpowering.
- Scallions: Used twice—for stir-frying and as a garnish. They add freshness, mild onion flavor, and a little crunch.
- Sesame oil: Toasty and fragrant, sesame oil adds that classic Asian stir-fry aroma. It’s best used toward the end or as a finishing oil so it doesn’t lose its flavor.
- Canola oil: A neutral oil used for cooking the aromatics and veggies without competing with the bold flavors of the sauce.
- Frozen udon noodles: Thick, chewy noodles that soak up the sauce beautifully. Using frozen udon makes this dish super convenient and fast.
- Red cabbage and carrots: They add crunch, color, and texture contrast. Plus, they soak up flavor well and make this dish more balanced and nourishing. Feel free to sub in any quick-cooking veggies you love.
How to Make Yaki Udon
Make the sauce: In a small bowl, whisk together the dark soy sauce, rice vinegar, sriracha, brown sugar, and cashew butter until smooth. Set aside.
Cook the noodles: Boil your frozen udon noodles according to package instructions (usually around 1 minute). Drain and set aside.
Sauté the aromatics: Heat canola oil and sesame oil in a skillet over medium heat. Add chopped scallions and sauté for about 30 seconds. Then add the ginger and garlic, and cook for another 30 seconds until fragrant.
Cook the vegetables: Add the shredded red cabbage and carrots (or your chosen vegetables) to the skillet. Stir-fry for 1–2 minutes, just until slightly tender but still crisp.
Toss everything together: Add the cooked udon noodles and prepared sauce to the skillet. Toss everything together until the noodles are well coated and heated through.
Finish and serve: Garnish with extra scallions if desired. Serve hot and enjoy immediately.
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!
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I always buy my udon noodles at HMart or Uwajimaya! I recommend checking out your local Asian grocery store freezer aisle – they normally have packs of 6 or 8 you can buy.
Typically, frozen udon boils in just about 1 minute! You can also buy ready to serve packs that you can toss directly into your stir fry when you’re in a pinch.
Udon
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.
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