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Vegetarian Yaki Udon Noodle Recipe
5 from 3 votes

Vegetarian Yaki Udon Noodle Recipe

This vegetarian udon noodle recipe is packed with a smokey flavor, crisp veggies, and chewy noodles. It's irresistibly good and takes 20 minutes or less!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 servings
Calories: 168 kcal
Course: Side Dish, Main Course
Cuisine: Asian, Japanese

Ingredients

Ingredients:
  • 2 frozen udon noodles servings
  • 1 cup cabbage shredded
  • 1/2 onion thinly sliced
  • 5 garlic minced, cloves
  • 2 carrot julienned
  • 8 shiitake mushrooms sliced
  • 2 green onions thinly sliced
Sauce:
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon soy sauce light
  • 1 tablespoon mirin
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey

Instructions

    Cup of Yum
  1. Place frozen udon noodles in hot water and gently loosen them using chopsticks, being careful not to break them. Once they’re separated, drain them, run under cold water, and set them aside.
  2. In a bowl, combine the sauce ingredients. Set aside.
  3. Heat a wok on medium-high heat. Add about a tablespoon of oil, then add in cabbage and cook until it becomes golden along the edges.
  4. Add onions to cook until they start getting slightly soft but still crunchy. Toss in the garlic and saute for a couple more seconds, until it’s fragrant.
  5. Add in carrots and mushrooms and cook for about 2 - 3 minutes, or until the carrots become slightly tender and the mushrooms are soft.
  6. Add in noodles and pour sauce on top. Gently stir so the noodles don’t break. Cook until the sauce has been completely absorbed.
  7. Top with green onions and serve immediately. Enjoy!

Notes

  • Udon Noodles: I love udon noodles because they have an irresistible chewy texture. You can easily find them in local Asian markets in the refrigerated or frozen sections. I love keeping frozen udon noodles on hand for quick and satisfying meals!
  • Vegetables: Feel free to toss in your favorite veggies or those forgotten ones hiding in the depths of your fridge. This recipe is a delicious way repurpose them!
  • Regular / Light vs Dark Soy Sauce: Regular and light soy sauces are commonly used for their salty flavor. However, for that deep rich color in your dish, add dark soy sauce, which can be found at local Asian markets. Keep in mind,  omitting it will result in lighter-colored noodles.
  • Protein: You can add protein if you'd like - thinly sliced chicken, beef, or large shrimp work well! Just use some of the sauce to marinate the protein while prepped the rest of the ingredients, sauté the meat before adding the cabbage, then follow the rest of the recipe instructions.

Nutrition Information

Serving 200g Calories 168kcal (8%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 0.5g (1%) Saturated Fat 0.04g (0%) Polyunsaturated Fat 0.1g (1%) Monounsaturated Fat 0.03g (0%) Sodium 1411mg (59%) Potassium 366mg (8%) Fiber 3g (12%) Sugar 22g (44%) Vitamin A 206IU (4%) Vitamin C 20mg (22%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 168

% Daily Value*

Serving 200g
Calories 168kcal 8%
Carbohydrates 38g 13%
Protein 4g 8%
Fat 0.5g 1%
Saturated Fat 0.04g 0%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.03g 0%
Sodium 1411mg 59%
Potassium 366mg 8%
Fiber 3g 12%
Sugar 22g 44%
Vitamin A 206IU 4%
Vitamin C 20mg 22%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.