Vegetarian Yaki Udon Japanese Fried Noodles

Looking for some more meatless stir fries? Check out my Spicy Peanut Noodles with Cabbage and Carrots! There’s a reason why udon noodles are so popular right now. The noodles are perfect for cheap and easy dishes that pack a wallop of flavour. Vegetarian yaki udon noodles are a perfect example! This dish comes together in a hurry but you wouldn’t know it from the taste. The vegetables and sauces combine in surprising layers of rich flavour. Yaki udon noodles are a popular fast food in Japan, where they are often made with pork belly or chicken. I’ve made this recipe vegetarian, and love the way the vegetables come together with the soy sauce, mirin and dashi stock. It’s all very satisfying, and a recipe you will come back to time and again!

Udon noodles

Udon noodles are a basic staple in Japan. Like so many staples, they act like a blank slate that allows for all sorts of recipes to be created around them. In that way, they have a role in a recipe just like potatoes, pasta or bread. Udon noodles likely originated in China, and there are a few variations on the story about how they made it to Japan. But once they did, udon noodles quickly became a core part of Japanese cuisine. We’ve tried both dried and precooked udon noodles, and both have their merits. It doesn’t really matter which you choose, although I like the way dried udon noodles hold together so well when cooked. Just know that you will need half as much dried udon noodles for a recipe, since precooked noodles have already absorbed water. As well as being perfectly suited for a stir fry, udon noodles are also wonderful in a soup. If you struggle to find them, soba noodles, egg noodles or even spaghetti can work.

Vegetarian yaki udon

Making this recipe is easier that I thought possible. Even better, it is incredibly fast. The actual cooking takes 10 minutes at most! Because it is such a quick recipe, it is important to have the ingredients ready to go before starting. This is especially true for the carrots, cabbage and green onions. If using shiitake mushrooms, it is best to remove the stems from the large ones. The stems can get a bit woodsy and not very pleasant to eat. Trim a bit off the stems of smaller mushrooms. Then cut the mushrooms into bit sized pieces. You can leave smaller mushrooms as they are. If you are using dried udon noodles then cook them now according to package instructions. This step can be skipped if using pre-cooked noodles, which can be added directly to the wok or pan later, without any further prep. The vegetables will lose about half of their volume while they are in the wok. They should be cooked all the way through, but still have a bit of firmness.

Serving suggestions

These noodles are best when hot and fresh, so be ready to eat once they are done cooking. I like mine with a healthy amount of chilli oil or sriracha for a spicy kick, as well as a sprinkling of sesame seeds. Yaki udon is a one pan meal so no obligation to do any more for this to be a very satisfying meal. If you did want to add something on the side and aren’t concerned about staying vegetarian, might I suggest Teriyaki Salmon?

Storage and leftovers

Leftovers can be put in an airtight container and stored in a fridge for 2-3 days. When you are ready to reheat, heat a little oil in a pan over medium heat and throw the yaki udon back in. It’s time to eat as soon as it is hot.