Vegetarian udon noodle recipe

Vegetarian udon noodle

This recipe is a vegetarian version of a classic Asian noodles. It’s not only for vegetarians, everyone who wants to have a meatless day should give a try to this recipe. The instructions are just a guideline that you can change as you like. You’re the chef and you dictate the rules.

You can fill this recipe with whatever vegetables you have at home. Noodles go well with all types of meet and fresh vegetables. We just love the colors and the flavors of these veggies. Use up leftovers in your fridge, begging to be used. You can also mix any sauce you like, we recommend the mix of sweet and sour tastes.

Vegetarian udon noodle recipe

This udon noodle recipe is a great way to indulge your senses in a healthy meal. It requires no skills to cook and just a bit of your time. Give it a try and I'm sure you won't regret it.

Course Lunch & dinner
Cuisine Japanese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 560 kcal


The tofu part:

  • 1 juiced lime
  • 300 g tofu, dried, cubed
  • 1/2 lime zest
  • 15 ml garlic powder
  • 30 ml chili flakes
  • 45 ml olive oil
  • 5 ml salt
  • 5 ml black pepper

For the broth:

  • 45 ml vegetable stock powder
  • 100 g sliced mushrooms
  • 60 g dried udon
  • 2 cloves crushed garlic
  • 1 tbsp ground ginger
  • 2 tbsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  1. Preheat the oven to 180 degree C. Mix together everything for the tofu, make sure every piece is coated. You can add more oil to get the liquid-like texture. Put the mixture in the oven for 8 minutes.

  2. While the base is getting ready, prepare the noodles. Take 2 liters of water, put it to boil in a huge pot. Cook your noodles as per instructions in water. Most noodles require 6 minutes to get ready. The remove them and pun into a strainer.

  3. Turn the heat down to low add the soy sauce, stock, mushrooms, garlic, ginger and seasoning. The cook time can wary depending on the amount of liquid, usually it takes 2 minutes. Steam the kale for 3 minutes. The liquid should boil.

  4. Turn every piece of the tofu over, add more oil, and let it stay in the oven for 6 more minutes. The tofu is ready when it's crispy. Add the noodles and kale to bowls. Pour the broth over them and top with chili, lime, spring onion and tofu.

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