Vegetable Udon Stir Fry – My Plant-Based Family

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If you’re craving a comforting yet quick meal packed with flavor, Vegetable Udon Stir Fry—also known as Veggie Yaki Udon—is the perfect dish. With its thick, chewy udon noodles, crisp vegetables, and savory umami-packed sauce, this dish comes together in just minutes, making it ideal for busy weeknights or when you need a satisfying meal fast.

What Is Yaki Udon?

Yaki Udon is a popular Japanese stir-fried noodle dish typically made with thick udon noodles, vegetables, and protein, all tossed in a flavorful soy-based sauce. Unlike its thinner noodle cousin, Yakisoba, Yaki Udon boasts a heartier texture, thanks to the chewy wheat-based udon noodles that beautifully absorb the sauce’s rich flavors.

Why You’ll Love Vegetable Udon Stir Fry

I love to make this dish because it’s quick and easy with minimal dishes. My family loves to eat this dish because it is flavorful. Here are some more reasons you’ll love vegetable udon stir fry.

• Quick & Easy – Ready in under 30 minutes, this stir-fry is a go-to for effortless cooking.
• Versatile – Customize with your favorite vegetables or plant-based proteins like tofu or tempeh.
• Umami-Packed – The combination of soy sauce, maple syrup and sesame oil* creates an irresistible balance of sweet, savory, and slightly smoky flavors. *We don’t normally use oil but this tiny amount of sesame oil provides a unique flavor.

How to Make Vegetable Udon Stir Fry

Ingredients

• 28 ounces soft vacuum-packed udon noodles, fresh or frozen (4 servings of dried udon noodles can also be substituted)
• 4 green onions, thinly sliced and separated into white/light green and dark pieces
• 2 medium carrots, shredded or julienned
• 1 small broccoli head cut into bite-sized pieces
• 1 medium red bell pepper cut into strips
• 1 cup (from 15-ounce can or 12-ounce jar) baby corn, cut into bite-sized pieces
• 2 Tablespoons water for cooking vegetables

Sauce

• 3 cloves garlic, minced
• 1 teaspoon finely grated ginger
• ¼ cup Soy Sauce (substitutions: Coconut or Braggs Aminos, Tamari for GF)
• 1 Tablespoon Rice Vinegar
• ½ teaspoon maple syrup (omit if using coconut aminos which are naturally sweet)
• 1 teaspoon toasted sesame oil (optional, but adds flavor)(may substitute regular)
• Pinch red pepper flakes (optional for added spice)

Garnish: sliced green parts of green onions, sesame seeds, red pepper flakes

Instructions

Step 1 – Cook Noodles

Cook noodles according to package directions. For the soft noodles, cook in boiling water for 1 minute, gently separating noodles. Rinse with cold water and set aside.

Step 2 – Cook Vegetables

To a large skillet (I used non-stick) over medium-high heat, add white and light green parts of green onion, carrots, broccoli, bell pepper, baby corn, and 2 Tablespoons of water. Stir to combine and cover. Stir occasionally and add another tablespoon of water or two if starting to stick. Cook 7-10 minutes or until just tender, being careful not to overcook

Step 3 – Prepare Sauce

While vegetables are cooking, prepare the sauce. Add all ingredients to a small bowl and stir to combine. Stir in a pinch of red pepper flakes if desired.

Step 4 – Combine

When the vegetables are tender, add the noodles to the skillet and pour the sauce over. Toss gently to combine.

Step 5 – Garnish

Serve warm garnished with green parts of green onions, sesame seeds

Serving Suggestions

Serve your Veggie Yaki Udon hot, garnished with sesame seeds, sliced scallions, or a drizzle of Sriracha for a spicy kick. Pair it with a side of miso soup or a simple cucumber salad for a well-rounded meal.

Whether you’re a noodle lover or just looking for a quick and delicious way to enjoy more vegetables, this Vegetable Udon Stir Fry is sure to become a favorite in your meal rotation. Give it a try, and let the comforting flavors of Yaki Udon bring warmth to your table!

Storage & Reheating

If you have leftovers, store them properly to enjoy later:

• Refrigeration: Store the stir-fry in an airtight container in the refrigerator for up to 3 days.
• Freezing: While udon noodles can become slightly softer after freezing, you can store cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm the noodles in a pan over medium heat with a splash of water or extra sauce to prevent drying out. Alternatively, microwave in short intervals, stirring in between to ensure even heating.

More Plant Based Dinner Ideas

If you like this recipe, you’ll love these ideas for dinner too:

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