Vegan Garlic Udon Noodles (15-Minute Easy Recipe)
This ultra-fast takeout style vegan garlic udon noodles dinner is going to be perfect for those busy weeknight meals. It is flavor-packed with tons of garlic, rich in chewy texture and can be made spicy or not. 100% vegan, vegetarian and very versatile.
Servings: 3
Calories: 563kcal
Ingredients
- 14-16 oz udon frozen or vacuum sealed (I used 2 packets), see notes
- 1 small yellow onion finely sliced
- 4 cloves of garlic finely chopped or crushed
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp hoisin sauce vegan oyster sauce works too
- ½ tbsp rice vinegar
- 1 tbsp sesame seeds
- 1 tsp sesame oil plus more for cooking
- ½-1 tsp sriracha or spicy chili oil optional
- handful chives or 2 green onions finely chopped, optional
Instructions
- Follow the instructions for cooking the udon noodles, which will depend on the type and brand. I used frozen thick udon, so I simply thawed them in a large colander under running cold water until they were separated.
- In a small jar, combine the sauce ingredients (soy sauce, hoisin (or vegan oyster sauce), rice vinegar, maple syrup, sesame oil, chili oil or paste and sesame seeds). Whisk until combined and set aside.
- Warm up a large pan or wok with a little sesame oil on medium-high heat. Then, add the onion and cook for about 5 minutes stirring often until tender but still crunchy. Add the garlic and keep cooking until fragrant (2-3 minutes). Stir often so the garlic does not burn.
- Then, pour the sauce mixture into the pan and bring to a simmer. Let it cook for 1-2 minutes, then add the chives (or green onions) and noodles). Stir to combine, let everything warm up together and serve with more sesame seeds and chives. Enjoy!
Video
Notes
- There are many different kinds of udon noodles you can find and use for this recipe. The frozen thick udon are the best choice and you can find them in local Asian markets. In regular grocery stores, you can often find large udon noodles, but in sealed vacuumed packaging. They work well too, although they have a less chewy bite and they break easier. Try to avoid the thin dried udon noodles, although they are fine too if that's all you can find. You can check out the blog post for more info!
- Keep the leftovers in an airtight container for 2-3 days. Reheat in a pan or the microwave and add a splash of water if needed.
- For more protein, serve with a side of tofu or tempeh or include edamame in the noodles dish.
- You can also cook some vegetables with the noodles, such as broccoli, bok choy, mushrooms, carrots, etc. Check out the blog post for more ideas!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 563kcal | Carbohydrates: 107g | Protein: 23g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 2683mg | Potassium: 157mg | Fiber: 9g | Sugar: 23g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg