Vegan Yaki Udon Noodles

These Vegan Yaki Udon Noodles come together fast, taste amazing, and use pantry-friendly ingredients. Just tofu, veggies, and noodles!

Meet your new weeknight favorite: Vegan Yaki Udon Noodles! 

These noodles come together fast (in under 30 minutes!), taste amazing, and use simple pantry-friendly ingredients, like tofu, cabbage, carrots, and noodles. Add a yummy sauce and be ready to be swept away.

Last year, we finally made it to Japan for the first time, and instantly fell in love with yakisoba. That smoky, savory stir-fry totally won us over. When we got home, we couldn’t stop thinking about it, so we made our own version with crispy tofu, loads of veggies, and a plant-rich spin. We found a bottle of yakisoba sauce at our local Asian supermarket (such a win!), but you can also order it online, or even whip up a quick version at home if you’re feeling DIY. Either way, it’s just as tasty as the one we had in Tokyo!

What is yaki udon?

Yaki udon is a Japanese stir-fried noodle dish made with thick, chewy udon noodles, vegetables, and a savory sauce, typically soy-based. The word “yaki” means “grilled” or “fried,” and “udon” refers to the type of noodles used (popular is also yakisoba, which uses thinner, ramen-style noodles).

Udon noodles are soft, thick wheat noodles that absorb flavor well and have a lovely, thick, chewy texture. 

Why do we love this recipe?

We love our Vegan Yaki Udon Noodles recipe because it’s the perfect mix of cozy and crave-worthy! Thick, chewy noodles stir-fried with crisp veggies, golden tofu, and that sweet-savory sauce…  and it all comes together in one pan and under 30 minutes.

It’s super satisfying, full of flavor, and totally plant-based. Basically, our go-to when we want something quick, comforting, and better than takeout!

The recipe also uses super basic ingredients that we commonly keep at home in the pantry or in the fridge. The only extra ingredient is the yakisoba sauce, which is crucial to get the right flavor. But we have an easy sub recipe as well!! 

• One-pan stir fry!
• quick to make, under 30 minutes
• simple pantry-friendly ingredients

These are, simply put, slurp-worthy noodles that you will be coming back to again and again.

Vegan Yaki Udon Noodles Ingredients

This recipe uses really simple ingredients; all you need is tofu, vegetables (commonly onion, cabbage, carrot, garlic, and scallions), noodles, and a yakisoba sauce.

Here’s the ingredient breakdown:

• Udon noodles: thick, chewy noodles that are the heart of the dish. We used udon noodles in this recipe, but ramen-style noodles or chinese-style noodles will also work.
• Firm tofu for plant-based protein. It crisps up beautifully when pan-fried.
• Vegetable oil for frying tofu and stir-frying veggies.
• Vegetables: onion, carrot, cabbage, garlic. These are the basic vegetables that you commonly get when ordering a yakisoba in Japan
• Green onion for a fresh garnish
• Yakisoba sauce: this is a savory-sweet sauce that brings it all together. The Yakisoba Sauce is crucial in this recipe to achieve the right flavor of the dish. You can find it in your Asian grocery stores or online. We included a quick sauce recipe to make at home down below. 

What is Yakisoba sauce?

Yakisoba sauce is a sweet, savory, and tangy Japanese stir-fry sauce that gives yakisoba noodles their signature flavor. It’s a bit like Japanese-style Worcestershire sauce, with a deep umami kick.

It is typically made with soy sauce, mirin, oyster or hoisin sauce, and sesame oil.

You can find bottled yakisoba sauce in most Asian grocery stores or online, but it’s also easy to make at home with pantry staples.

To make the sauce at home, whisk together: 4 tbsp soy sauce, 2 tbsp Worcestershire sauce, 1 tbsp ketchup, 1 tbsp oyster sauce (or vegetarian oyster sauce), 1 tbsp mirin or rice vinegar, 1 tbsp sugar, and a pinch of garlic powder or ground ginger.

How to make Vegan Yaki Udon Noodles

Let’s take a closer look at the recipe instructions. Don’t worry, making this dish is very simple!

Start by pressing the tofu. Wrap it in a clean kitchen towel or paper towels, then place a heavy object on top (like a cast iron pan or a few canned goods) and let it press for 20–30 minutes. The drier the tofu, the crispier it will get. For extra texture, freeze and thaw the tofu beforehand!

While the tofu is being pressed, prep the rest of the ingredients.

Once the tofu is pressed, cut it into cubes, or simply tear it apart into smaller chunks (we prefer it torn!).

Prep the noodles

If using fresh udon or yakisoba noodles, gently loosen them under warm water to separate.

If using dried noodles, cook according to the package instructions, then drain and rinse under cold water to prevent sticking. Set aside.

Start cooking

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu cubes or torn chunks in a single layer.

Cook undisturbed for 2–3 minutes per side until golden brown on all sides (about 5–7 minutes total). Season lightly with salt, then drizzle 1–2 teaspoons of yakisoba sauce over the tofu and toss for a final minute to coat and caramelize.

Remove tofu from the skillet and set aside.

Stir-fry the vegetables

In the same pan, heat another tablespoon of oil. Add sliced onion and julienned carrot. Stir-fry for 3–4 minutes, just until softened.

Then add cabbage, garlic, and green onions. Stir-fry for another 2–3 minutes until the veggies are bright and tender-crisp. Don’t overcook the vegetables, the crunch adds texture!

At this point, you will want to have a good wok hay going, and let the veggies get a bit charred, so cook it at a high heat.

Add cooked noodles and the crispy tofu to the pan. Pour the yakisoba sauce evenly over the noodles and vegetables.

Toss everything together gently but thoroughly, using tongs or two spatulas, so the sauce coats all ingredients well. Add a splash of water if the noodles stick or the pan gets too dry.

Cook for another 1–2 minutes to heat through.

Divide the noodles into bowls or plates. Garnish with sliced green onion or toasted sesame seeds for extra flavor and crunch.

Add a dash of sesame oil at the end for extra flavor.

Serve while still hot!

Serving ideas

Serve the yaki udon noodles hot, topped with some fresh sliced green onions and toasted sesame seeds. That’s all it needs!

Feeling hungry? Add a sunny-side up egg on top for extra flavor and protein.

Or, add a side: a bowl of miso soup, some steamed edamame, or a small cucumber salad will make it a complete Japanese-inspired meal.

For meal prep: Portion into containers with extra veggies or tofu for quick, satisfying lunches all week.

Storage tips

Refrigeration

• Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Let the noodles cool completely before sealing to avoid excess moisture buildup.

Reheating

• Reheat in a skillet over medium heat, adding a splash of water or soy sauce to loosen the noodles.
• You can also microwave in short bursts (30–60 seconds), stirring in between to heat evenly.

Freezing (Optional)

• Not ideal, as noodles and veggies can lose texture, but you can freeze it in a sealed container for up to 1 month. Thaw overnight in the fridge and reheat in a pan.

Tip: Store any garnishes like green onions or sesame seeds separately and add fresh after reheating.

More similar recipes:

30-minute Vegetable Tofu Lo Mein

The Best Vegan Tofu Pad Thai

Vegan Spring Roll Noodle Bowl