5.0 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 servings of frozen udon noodles
- 1 cup cabbage shredded
- 1/2 onion thinly sliced
- 5 garlic cloves minced
- 2 carrots julienned
- 8 shitake mushrooms sliced
- 2 green onions thinly sliced
Sauce:
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon mirin
- 1 teaspoon rice vinegar
- 1 teaspoon honey
Instructions
- 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.
- In a bowl, combine the sauce ingredients. Set aside.
- 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.
- 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.
- Add in carrots and mushrooms and cook for about 2 - 3 minutes, or until the carrots become slightly tender and the mushrooms are soft.
- Add in noodles and pour sauce on top. Gently stir so the noodles don’t break. Cook until the sauce has been completely absorbed.
- Top with green onions and serve immediately. Enjoy!
Cup of Yum
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
Monounsaturated Fat
0.03g
Sodium
1411mg
(59%)
Potassium
366mg
(10%)
Fiber
3g
(12%)
Sugar
22g
(44%)
Vitamin A
206IU
(4%)
Vitamin C
20mg
(22%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2servings
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.