Vegetarian udon noodle recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Vegetarian udon noodle

Surprisingly, many people still think that being a vegetarian means eating complicated foods that require complex ingredients and special cooking skills. However, there are hundreds of ingredients that vegetarians can eat and there are many recipes that are as delicious as classic ones. You only leave out animals and enjoy the taste of other foods.

If you’re like me, you’re trying to eat healthier while not restricting any foods. I’m not a vegetarian but many of their recipes are packed with vitamins and contain so much flavor that I just love it. This recipe is one of them. It’s very easy to make and it takes only 15 minutes of your time. This is a perfect meal for those days when you feel tired and don’t want to make anything but still crave for delicious foods. Many things that I love are simple to make and this is one of them.

When I come home in the evening and start searching for something quick and easy to do, I know I should be quick because I’m hungry. I usually want something light because I have filling launches and I want it fast because no one has 3 hours to spare in the evening. I don’t like frozen foods though, because they always lack flavor. Noodles, though, absorb any liquid you use for cooking and it’s a great idea for busy days.


One of the main things that I think about when I experiment with foods (except the taste) is balance. It can be a little tricky, especially when you’re busy with other things. I’m trying to bring balance to my life and foods is one of the main parts of it. It doesn’t mean that I will only eat fresh veggies and healthy foods, but I try to make better choices. I love hot foods as much as I love fruits and vegetables. Pasta is one of my favorites, and noodles is one of those Asian foods that I cannot live without. Noodles with vegetables is one of the best recipes that I have found so far.

Udon noodles are the great thing for new vegetarians because they are incredibly easy to make. If you don’t have much experience in cooking vegan recipes, you should definitely start with veggie noodles. Stir fries are the easiest cooking techniques and you can use almost all vegetables for this. Just add soy-sauce or something like that and serve over rice or noodles.

I’ve been cooking a lot lately so my recipes have evolved but one thing stays the same; I still love simple vegetarian recipes that I can make in less than 15 minutes. Tofu is always a great choice for vegetarians and you can add this to your noodles to make it more filling. Tofu is good for your health, too!

red peppers

This recipe contains a lot of crunch and texture. You can add napa cabbage, red peppers and shiitake mushrooms to make it more interesting. Any vegetable you have in your fridge is suitable for this recipe.

You can use frozen udon noodles, but any noodles you have is ok. If you feel adventurous, you can even make them yourself. If you have ramen or rice noodles, use them. Most noodles are served in portions and have instructions on the package, so just follow them.

There is one thing I want to add. Sometimes I like to add sriracha sauce to these noodles. But I know it can be too spicy for some people. This recipe doesn’t have any spicy ingredients but feel free to add them. Sometimes I use tofu and sometimes I don’t. If this ingredient turn you off, you can substitute it with anything else. If you’re not a vegetarian, you can use chicken or pork. Vegetables aren’t so important, use anything you have in your fridge. I’m happy to say that I love this noodle recipe. The fact that it’s so easy makes it even better.

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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