My kids are in love with Japanese food and udon noodles are one of those things that they love and can have every day if I let them. We make udon noodles in miso soup, as this stir fry version and they never seem to get enough of them.
The Ingredients for Vegetarian Udon Noodles
These udon noodles are so easy to make. You only need a few ingredients to make an amazing meal.
Ingredients for Vegetarian Udon Noodles
- 1 red onion (or white if you prefer)
- 4 cloves of garlic
- 1 tablespoon grated ginger (about 1-inch worth)
- 6 crimini mushrooms
- 2 large carrots
- 6 tablespoons of soy sauce
- 4 tablespoons of hoisin sauce
- 1 tablespoon of sesame seed oil
- 1 tablespoon of sambal oelek (Vietnamese hot sauce) – optional
- 2 green onions
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The Sauce for This Vegetarian and Vegan Recipe
The first thing we need to do is make the sauce and set it aside. In a bowl, mix the soy sauce, hoisin sauce, sesame seed oil, and the sambal oelek together. Set aside and get the vegetables going.
To get the udon noodles going, boil enough water in a large saucepan to fit all four packages of noodles. Boil them as per the package instructions. It shouldn’t take more than about 3 or so minutes to boil. You might need to stir the noodles to separate them a bit. They will separate easily and as soon as they do, drain them. Do not overcook them. Overcooked udon noodles will tend to disintegrate in the pan when you add them to the vegetables. Reserve some (about half a cup) of the noodle water in case you need it later.
To make the vegetables, start with chopping the onions – I like them sliced, but you can chop them finely if you prefer. Finely chop the garlic and grate the ginger. Heat the oil in a large pan and add the onion, garlic, and ginger to the pan. Cook for about 4-5 minutes just to soften the onions.
While the onions are cooking, chop your mushrooms – again, I like to slice them, but you can chop them finely if you prefer. Also, grate your carrots and set them aside. Once the onions are done, add the mushrooms to the pan and cook for about 3 or so minutes – just to soften the mushrooms. Once those are done, add the grated carrots to the pan and toss everything well to combine together.
Now comes the time to add the sauce we made earlier. Mix the sauce one more time in the bowl, just in case the sauces separate from the oil. Add the sauce to the pan and mix well. The dark colour of the soy sauce and the hoisin sauce will make the vegetables darken.
Now you are ready to mix the boiled noodles into the pan. If the udon noodles have started to stick together, run them under cold water for just a min while using your hands to separate them. Add them to the pan and mix everything well.
Again, the color of the noodles will change because of the dark color of the sauces in the pan. Mix everything well until you can no longer see the whites of the noodles. If the noodles are too dry, you can add some of the reserved noodle water – only add a couple of tablespoons at a time. Now you are ready to enjoy your homemade delicious vegetarian udon noodles.
Serving Suggestions for My Vegetarian Udon Noodles
Serve them hot and sprinkle them with sliced green onion and mixed sesame seeds. You can either enjoy these vegetarian udon noodles as are or you can have them with a side of chicken. Try having them with my oven-baked chicken thighs.
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Vegetarian Udon NoodlesCourse: EntreeCuisine: AsianDifficulty: Easy
My vegetarian udon noodles are so versatile, easy to make, and full of flavour. You can have a complete meal in less than half an hour.
4 packs of noodles (800 grams)
3 tablespoons vegetable oil
1 red onion
4 cloves garlic
1 teaspoon grated ginger
6 crimini mushrooms
2 large carrots (grated)
2 green onions
6 tablespoons soy sauce
4 tablespoons hoisin sauce
1 tablespoon sesame seed oil
1 tablespoon sambal oelek sauce (Vietnamese hot sauce) – optional
- Combine all sauce ingredients in a bowl and set aside.
- Boil enough water in a large saucepan, so that all four of the noodle packages fit into the pan. Boil as per the package instructions. Set aside. Reserve some of the noodle water in case it’s needed later.
- Slice the onions and finely chop the garlic. Also, grate the ginger.
- In a large pan, heat the oil and add onion, garlic, and ginger. Cook for about 4-5 minutes until the onions are softened.
- Slice and add the mushrooms to the pan. Cook for a further 2-3 minutes.
- Add the grated carrots to the pan and continue cooking for another 2-3 minutes – just until the carrots are starting to soften. Do not overcook the carrots.
- Add the sauce to the pan and mix well, so that the sauce is well distributed among the vegetables.
- Add the noodles and mix well so that you can no longer see the whites of the noodles. They should take on the color of the sauce.
- If the noodles are too dry, add a couple of tablespoons of the reserved noodle water at a time. Cook for about 2-3 minutes.
- Serve with chopped fresh green onions and sesame seeds.