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Vegan Sesame Yaki Udon Noodles

Delicious Vegan Sesame Yaki Udon Noodles Ready in 20 Minutes

A quick and delightful Vegan Sesame Yaki Udon Noodles recipe packed with flavors and nutritious veggies for a satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese, Vegan
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 400 grams Fresh Udon Noodles Quick-cook types are preferred
  • 200 grams Broccolini or Broccoli Can substitute with seasonal vegetables
For the Sauce
  • 2 tablespoons Sesame Oil Use neutral oil if sesame isn’t available
  • 1 tablespoon Toasted Sesame Oil Opt for neutral oil for a subtler taste
  • 2 tablespoons Rice Vinegar Apple cider vinegar works as a substitute
  • 3 cloves Minced Garlic Fresh garlic is preferred; garlic powder acceptable
  • 1 tablespoon Minced Ginger Can use ground ginger for convenience
  • 1 tablespoon Agave Nectar or Maple Syrup Other liquid sweeteners can be used
  • 1 tablespoon Sambal Oelek or Sriracha Adjust based on spice tolerance
  • 4 tablespoons Soy Sauce (or Dark Soy Sauce) Tamari can be used for gluten-free options
  • 1 tablespoon Cornstarch Arrowroot or tapioca starch can be used
For the Protein
  • 200 grams Vegan Seitan Beef Substitute with store-bought seitan or soy curls
  • 200 grams Baked Tofu Opt for extra firm tofu for best results

Equipment

  • large skillet
  • Medium Bowl

Method
 

Cooking Instructions
  1. In a large skillet or wok, heat 2 tablespoons of sesame oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until they turn translucent and fragrant.
  2. Next, add the chopped broccolini to the skillet with a splash of water, letting it steam slightly. Cook for 6–8 minutes, stirring frequently, until the broccolini softens and brightens in color.
  3. While the vegetables cook, combine the remaining sauce ingredients in a medium bowl: rice vinegar, minced garlic, minced ginger, agave nectar, sambal oelek, soy sauce, and toasted sesame oil. Whisk together until smooth.
  4. Introduce the fresh udon noodles to the skillet, spreading them evenly over the vegetables. Cover the skillet with a lid for 2–3 minutes.
  5. Stir in your choice of seitan or baked tofu, along with the remaining sauce and a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water). Cook for an additional 3–4 minutes while gently tossing.
  6. Once everything is well-mixed and heated through, plate your Vegan Sesame Yaki Udon Noodles. Garnish with fresh cilantro, sliced green onions, and a sprinkle of sesame seeds.

Nutrition

Serving: 1bowlCalories: 430kcalCarbohydrates: 62gProtein: 18gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 850mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 70mgCalcium: 80mgIron: 3mg

Notes

Use fresh udon noodles for the best texture. Adjust seasoning levels as per your taste preference.

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