Yaki udon with seasonal veg & tofu
Wednesday, 8th June 2022 by Anonymous
yaki udon noodles with tofu

This is a popular Japanese noodle dish. This vegan version is a simple, one-pot recipe that works well with a wide variety of veggies. The sauce includes miso and smoked paprika which give the noodles some smokey umami flavours.

This recipe is for one person, but you can multiply the ingredients if you're cooking for two or more.


Serves 1



For the noodles:

1 Tbsp vegetable oil (rapeseed, sunflower, groundnut)

2 handfuls of sliced veggies – a combo of any of these would work: cabbage, green beans, carrots, broccoli, courgette, mushrooms, peppers, kohlrabi, stir-fry greens, kale

1 spring onion, sliced (or a quarter of an onion)

1 clove garlic, thinly sliced

1 portion of pre-cooked udon noodles

Small block of firm tofu, cut into cubes (if you don't have tofu, maybe add toasted cashew nuts for some protein)

Optional herbs – dill, mint or coriander


For the sauce:

1 Tbsp sesame oil

1 Tbsp miso paste

1 Tbsp honey or agave

1 Tbsp soy sauce or tamari

1 tsp rice vinegar

1 tsp smoked paprika

pinch of chilli powder



Slice up all your veggies and prepare the sauce by whisking all the sauce ingredients together.

Prep the tofu by firstly squeezing it between a tea towel to absorb some of the excess moisture. Cut into bite sized pieces.

Get a wide based frying pan over a medium-high heat and add the cooking oil. Tumble in the tofu and fry on one side for about 5 minutes until browned and crispy. Optional flavour boost: sprinkle some salt and a pinch chilli flakes over the tofu. Turn over and cook the same on the other side. Then remove from heat and set aside.

Get the same frying pan back on the heat and add a bit more oil. Throw in your veggies, onion and garlic and stir fry for a few minutes until they start to brown but still maintain their crunch. If you're using more tender greens like spinach, chard or mustard leaves, then hold these back until closer to the end of the cooking process, as you just want them lightly wilted.

Now to add the noodles – clear a space in the centre of the pan and place your noodles in the pan. Stir gently to loosen the noodles. You might want to add a splash of water to help the process. Once the noodles are warmed through and loosened up, toss together with all the veggies and pour over a few tablespoons of the sauce. Mix it all together and then let it sit in the pan for a few minutes so the noodles get a bit burnt and crispy in parts.

Transfer to a bowl, top with the tofu and garnish with herbs like dill or coriander. Tuck in and enjoy!