Savory Sesame Yaki Udon Noodles

Why Make This Recipe

Vegan Sesame Yaki Udon Noodles are a delicious and satisfying dish that is simple to prepare. This recipe offers a great balance of flavors from the smoky sesame oil, fresh vegetables, and savory sauce. It is perfect for a quick weeknight dinner or meal prep for the week. Plus, it’s a hearty dish that is completely plant-based, making it suitable for vegans and those looking to enjoy a healthier meal without sacrificing taste.

How to Make Vegan Sesame Yaki Udon Noodles

Ingredients

• 1 recipe TYBM’s Homemade Vegan Seitan Beef (cut into strips), OR 1 recipe TYBM’s Flavorful Baked Tofu
• 1 medium yellow onion (chopped)
• 1 tsp sesame oil or neutral oil (for cooking)
• 15 oz package vegan udon noodles
• 2-3 cups chopped broccolini or broccoli
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 3 cloves minced garlic
• ½ tbsp minced ginger
• 2 tbsp agave nectar or maple syrup
• 1-2 tsp sambal oelek or sriracha (adjust to taste)
• 4 tbsp soy sauce or dark soy sauce
• 2 tbsp water
• 1 tbsp cornstarch

Directions

1. Prepare the vegan seitan beef strips or baked tofu ahead of time. You can do this a day or two in advance for convenience.
2. In a large skillet or wok, heat a teaspoon of sesame oil on medium heat. Add the chopped yellow onion and sauté until it becomes translucent, which will take about 5 minutes.
3. Toss in the chopped broccolini and add 2-3 tablespoons of water. Cook for about 6-8 minutes, allowing the vegetables to soften and the water to evaporate.
4. While the broccolini cooks, mix all the sauce ingredients together in a bowl, except for the cornstarch. In another small bowl, combine 2 tablespoons of the prepared sauce with the cornstarch to create a slurry and set aside.
5. Add the udon noodles to the pan with the onions and broccolini. Cover the pan for 2-3 minutes to loosen the noodles.
6. Pour in half of the sauce and toss everything until the noodles are well coated.
7. Add the prepared vegan "beef" strips or tofu and the remaining sauce, along with the cornstarch mixture. Cook for an additional 3-4 minutes until the sauce thickens and coats all the ingredients nicely.
8. Serve immediately, and feel free to top your bowl with fresh cilantro, green onions, and sesame seeds.

How to Serve Vegan Sesame Yaki Udon Noodles

Serve these noodles hot, garnished with fresh herbs, toasted sesame seeds, or chopped green onions. They make a great main dish and can be paired with a side salad or steamed vegetables for a complete meal.

How to Store Vegan Sesame Yaki Udon Noodles

Store any leftovers in an airtight container in the refrigerator. They should stay fresh for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to keep the noodles from drying out.

Tips to Make Vegan Sesame Yaki Udon Noodles

• Feel free to adjust the spice level by adding more or less sambal oelek or sriracha, according to your preference.
• If you’re short on time, you can use pre-cooked udon noodles, just skip the step of cooking in water.
• Add more vegetables of your choice, such as bell peppers, snap peas, or carrots, to increase the dish’s nutritional value and color.

Variation

You can easily make this recipe gluten-free by using gluten-free udon noodles and tamari instead of soy sauce. This keeps the dish suitable for those with gluten intolerance.

FAQs

Can I use other types of noodles?
Yes, you can substitute udon noodles with other types of noodles like rice noodles or soba noodles, but cooking times may vary.

Is this recipe spicy?
The spiciness depends on how much sambal oelek or sriracha you add. Adjust it to your taste for a milder or spicier dish.

Can I freeze the leftovers?
It’s best to consume leftovers within 3 days, but if you want to freeze them, do so without the sauce. The noodles may become mushy after thawing, but they can still taste great when reheated.

Vegan Sesame Yaki Udon Noodles

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• Author: ikramnihad
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delicious and satisfying vegan dish made with udon noodles, fresh vegetables, and a smoky sesame sauce.

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Ingredients

Scale 1x2x3x

• 1 recipe TYBM’s Homemade Vegan Seitan Beef (cut into strips), OR 1 recipe TYBM’s Flavorful Baked Tofu
• 1 medium yellow onion (chopped)
• 1 tsp sesame oil or neutral oil (for cooking)
• 15 oz package vegan udon noodles
• 2–3 cups chopped broccolini or broccoli
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 3 cloves minced garlic
• ½ tbsp minced ginger
• 2 tbsp agave nectar or maple syrup
• 1–2 tsp sambal oelek or sriracha (adjust to taste)
• 4 tbsp soy sauce or dark soy sauce
• 2 tbsp water
• 1 tbsp cornstarch

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Instructions

1. Prepare the vegan seitan beef strips or baked tofu ahead of time.
2. In a large skillet or wok, heat a teaspoon of sesame oil on medium heat. Add the chopped yellow onion and sauté until it becomes translucent, about 5 minutes.
3. Toss in the chopped broccolini and add 2-3 tablespoons of water. Cook for about 6-8 minutes until the vegetables soften.
4. While the broccolini cooks, mix all the sauce ingredients, except for cornstarch, in a bowl. In another small bowl, combine 2 tablespoons of the prepared sauce with the cornstarch to create a slurry.
5. Add the udon noodles to the pan with the onions and broccolini. Cover for 2-3 minutes to loosen the noodles.
6. Pour in half of the sauce and toss until the noodles are well coated.
7. Add the prepared vegan beef strips or tofu and the remaining sauce, along with the cornstarch mixture. Cook for an additional 3-4 minutes until the sauce thickens.
8. Serve immediately, garnished with fresh cilantro, green onions, and sesame seeds.

Notes

Adjust the spice level by varying the amount of sambal oelek or sriracha. For a gluten-free version, use gluten-free udon noodles and tamari.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 0mg

Keywords: vegan, udon noodles, stir-fry, easy recipe, healthy