For nights where you don’t feel like cooking, let this spicy udon stir-fry be your go-to. It’s loaded with veggies for a healthy vegan dinner! You’ll simply love this noodle stir-fry.
Despite the fact that I cook a lot, there are nights where even I’m just not feeling it. Fortunately, this spicy udon stir-fry comes together so quickly and will land you a satisfying, filling, and healthy vegan dinner! You’re going to love the versatility of this delicious noodle stir-fry recipe.
How to make this spicy udon stir-fry:
First, you want to think about what vegetables you want in this stir-fry. I used brussels sprouts, onion, and sweet peppers. Try it out with your favorite vegetables, like:
- Shredded carrots
- Shredded cabbage
- Sugar snap peas
- Baby corn
- Green beans
Whatever vegetables you use, be sure to cook them in batches.
Heat oil in a wok. If you don’t have a wok, use a large skillet. Once the oil is hot, start with the onions. Allow them to cook for about 8–12 minutes until softened and beginning to brown. Add the sliced pepper rings and cook until they just begin to soften. Depending on the size of your skillet, you can remove the onions and transfer them to a bowl so you can get more surface area for the next batch of vegetables.
My wok is quite large, so I threw the sprouts in with the onion. Cook until the brussels sprouts are charred and bright green.
From there, add the sauce mixture and bring to a boil. Let it boil until reduced and thickened. To finish the udon, stir in silken tofu, scallions, and the cooked udon and toss gently to coat until the noodles are coated with the sauce.
That’s all there is to it! If you can recruit someone to help you with the veggie prep, you’ll be done with this meal in a jiff!
Looking for more vegan recipes? Check my archives!
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Spicy Udon Stir-Fry
- Wok or large skillet
- Medium pot
- Sieve or colander
- 16 ounces fresh or frozen udon noodles
- 2 tablespoons neutral oil plus more as needed
- 1 yellow onion peeled and sliced into half moons
- 4 small sweet peppers trimmed and sliced thinly into rounds
- 12 ounces Brussels sprouts trimmed, scrubbed, and halved
- ¼ cup soy sauce
- 1–2 tablespoons sriracha
- 1 tablespoon mirin
- 1 tablespoon maple syrup or brown sugar
- 2 teaspoons chili oil
- 2 teaspoons sesame oil
- 5 scallions trimmed and minced
- 1 pound lite firm silken tofu drained and torn into bite-sized cubes
- Salt and pepper to taste
- Shichimi togarashi optional, for garnish
Prepare the noodles:
- Heat a medium pot of water over high heat until boiling. Add the udon and cook according to package instructions. Frozen udon needs only 2–3 minutes of cooking time. Drain, rinse, and set aside.
Cook the onion:
- Heat the oil in the wok over medium-high heat. Once shimmering and hot, add the onion and cook for 8–12 minutes, stirring often, until the onions begin to soften and turn golden brown.
Cook the peppers:
- Add the sliced sweet peppers and cook for 3–4 minutes until they begin to soften.
Cook the Brussels sprouts:
- Add the Brussels sprouts and cook, stirring often, for 4–6 minutes until the sprouts begin to char and turn bright green. Season lightly with salt and pepper.
Make the sauce:
- In a bowl, combine the soy sauce, sriracha, mirin, maple syrup, chili oil, and sesame oil and whisk until smooth.
Cook the sauce:
- Pour the sauce into the wok and turn the heat to high. Boil for 3–4 minutes until it reduces and thickens.
Finish the udon:
- Add the minced scallions and torn tofu and toss gently to coat. Add the udon and toss to coat. Cook for 1–2 minutes more. Taste and season to your preferences.
- Divide the cooked udon between plates and garnish with shichimi togarashi. Enjoy!