This vegan Udon noodle stir fry makes a quick and easy meal in less than 20 minutes. Stir-fried vegetables and yaki udon noodles tossed in a sweet and savory stir-fry sauce make a delicious meal that the whole family will love.

A blue plate full of vegan Udon noodles with vegetables in a stir fry sauce.

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My vegan family loves Asian-style meals like vegan Thai green curry, veggie Hakka noodles, easy vegan ramen, tofu fried rice, and vegetable chop suey. These plant-based udon noodles are always a hit.

❤️ Why make this recipe

These saucy noodles make a quick and easy lunch or dinner! I use frozen udon noodles that are pre-cooked and only take a few minutes to heat up and they’re delicious when tossed with some veggies and stir-fry sauce.

🧾 Ingredients and substitutions

  • Udon Noodles – these are thick Japanese-style wheat-based noodles that are usually sold premade and frozen. (They are usually wrapped in individual one-serving packages.) They are almost always vegan, but check the package to be sure. I find them at my local Asian grocery store.
  • Sesame Oil – to fry the vegetables. Sesame oil gives the veggie noodle stir-fry a nice flavor, but you can swap it out for any other cooking oil of your choice.
  • Vegetables of Choice – I like to use broccoli, carrots, bell peppers, and mushrooms. Bok choy, cauliflower, onions, baby corn, water chestnuts, and zucchini also work well. You can use what you have and make it your own.

Vegan Stir Fry Sauce

  • Fresh Ginger – this gives the sauce a ton of flavor. You could use granulated ginger if you don’t have fresh.
  • Fresh Garlic – you will need about 3 cloves.
  • Water – to get the right consistency and dilute the soy sauce. You can also use low-sodium vegetable broth instead of water for more flavor.
  • Low Sodium Soy Sauce  – you can use gluten-free tamari or Bragg’s Liquid Aminos as well. If you don’t have low-sodium soy sauce, use regular soy sauce and reduce the about to 3 tbsp instead of 4 tbsp.
  • Vegan Brown Sugar – look for organic brown sugar to be sure that it’s vegan. You can also use coconut sugar, agave nectar, or maple syrup.
  • Cornstarch – to thicken the sauce. You can swap this out in equal parts for potato starch or use arrowroot and double the amount.
  • Black Pepper – for flavor.
  • Red Pepper Flakes – to add some spice to the dish. Feel free to omit it or add more if you want it even spicier.

🔪 Helpful tools

  • Wok – or large frying pan for stir-frying the vegetables.
  • Garlic Press – to press the garlic cloves.
  • Microplane – to grate the ginger root. You can chop up the ginger very small with a knife too, but a microplane makes it much easier.
A blue plate filled with vegan yaki udon noodle stir fry with ginger root and green onions in the background.

🥄 How to make vegan udon stir fry

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Wash and cut broccoli, carrots, bell peppers, mushrooms, or any other veggies that you want to use into bite-sized pieces and set aside.

Step 2 – Cook the yaki udon noodles according to package directions. (This usually allows them to soak in hot water for about 3 minutes.)

Step 3 – Combine all stir-fry sauce ingredients in a bowl (or large measuring cup), stir well, and set aside.

Step 4 – Place a large skillet or wok over medium heat, add 2 Tbsp of oil allow it to heat for about 1 minute, then add the chopped veggies, and saute for about 3 minutes until tender.

Step 5 – Add the hot cooked udon noodles to the veggies. Then stir up the stir-fry sauce again (to ensure the starch is evenly distributed) and pour the sauce over the noodles and vegetables.

Step 6 – Stir constantly for about 1-2 more minutes until the sauce thickens and coats the veggies and noodles. Serve hot.

Serve your vegetable udon noodle stir-fry with some Pho soup, tofu spring rolls, vegan egg drop soup, or ramen noodle salad.

👩🏻‍🍳 Pro Tips

  • If you don’t have low-sodium soy sauce, use regular soy sauce and reduce the about to 3 tbsp instead of 4 tbsp.
  • You can add 1- 2 tablespoons of sesame oil to the stir-fry sauce for more flavor if you wish or simply stir-fry the veggies in sesame oil.
  • If you choose to add sesame oil to the stir-fry sauce do so after the cornstarch has dissolved or it will stick to the oil and get clumpy.
  • Be sure to cook the sauce until it starts to bubble and gets thick, translucent, and glossy.
Vegan yaki udon noodles mixed with sauteed vegetables and stir-fry sauce in a white wok.

❓ Are udon noodles gluten-free?

No, the main ingredient in udon noodles is wheat, so traditional udon noodles are not gluten-free. You could make your own gluten-free udon noodles to make this dish gluten-free. If you do this, be sure to use Bragg’s liquid Aminio or Tamari instead of traditional soy sauce. All other ingredients in the sauce are gluten-free.

🥡 Storage and reheating

Refrigerate: These yaki udon stir-fry noodles will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: You can freeze leftover udon noodle stir fry in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the leftovers in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

A plate full of Yaki Udon noodles with vegetables with chop sticks holding up a bunch of noodles.

🌟 More easy vegan meals

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan udon stir-fry recipe

Vegan Yaki Udon noodle stir fry on a blue plate with chop sticks on the side.
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5 from 3 rating

Vegan Udon Noodles

A quick and easy Asian-inspired noodle and vegetable stir fry that can be made with your choice of veggies with a sweet and savory sauce.

Ingredients

Noodles

  • 4 cups udon noodles

Vegetables of choice (6-8) cups total

  • 2 cups broccoli, florets
  • 2 cups mushrooms, sliced
  • 1 cup carrots, match sticks
  • 1 cup bell pepper, diced
  • 2 tablespoons cooking oil, sesame oil for more flavor

Stir fry sauce

  • 1 teaspoon fresh ginger, grated (loosely packed)
  • 2 teaspoons garlic, grated (from 3 cloves)
  • 1/2 cup low-sodium vegetable broth, or water
  • 4 tablespoons low-sodium soy sauce, (or GF Tamari or Bragg's Liquid Aminos)
  • 2 tablespoons packed light brown sugar, or other sweetener of choice
  • 1 tablespoons cornstarch
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes, (optional for a hint of spice)

Equipment

Instructions
 

  • Wash and cut broccoli, carrots, bell peppers, mushrooms, or any other veggies that you want to use into bite-sized pieces and set aside.
  • Cook the yaki udon noodles according to package directions. (This usually allows them to soak in hot water for about 3 minutes.)
  • Combine all stir-fry sauce ingredients in a bowl (or large measuring cup), stir well, and set aside.
  • Place a large skillet or wok over medium heat, add 2 Tbsp of oil allow it to heat for about 1 minute, then add the chopped veggies, and sauté for about 3 minutes until tender.
  • Add the hot cooked udon noodles to the veggies. Then stir up the stir-fry sauce again (to ensure the starch is evenly distributed) and pour it over the noodles and vegetables.
  • Stir constantly for about 1-2 more minutes until the sauce thickens and coats the veggies and noodles. Serve hot.

Notes

  • You can add 1- 2 tablespoons of sesame oil to the stir-fry sauce for more flavor if you wish or simply stir-fry the veggies in sesame oil.
  • If you choose to add sesame oil to the stir-fry sauce do so after the cornstarch has dissolved or it will stick to the oil and get clumpy.
  • Be sure to cook the sauce until it starts to bubble and gets thick, translucent, and glossy.
Serving: 2cups, Calories: 561kcal, Carbohydrates: 99g, Protein: 23g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Sodium: 2040mg, Potassium: 549mg, Fiber: 10g, Sugar: 21g, Vitamin A: 6824IU, Vitamin C: 90mg, Calcium: 49mg, Iron: 1mg
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