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chopsticks that are pulling udon noodles and vegetables from a wok

Vegan Yaki Udon

This 30-minute Yaki Udon is filled with crisp & fresh veggies, chewy udon noodles, and a delicious tangy sauce for the ultimate Japanese stir fry recipe.
5 from 4 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Japanese
Prep Time: 7 hours 15 minutes
Cook Time: 15 minutes
Servings: 4 servings


  • 10 ounces udon noodles fresh or dried
  • 1 large red pepper thinly sliced, about 1 cup
  • 1 ½ cups thinly sliced cabbage about ¼ of a large cabbage
  • 1 large carrot thinly sliced, about ½ cup
  • 3 ounces snow peas
  • 1 Tablespoon sesame oil
  • 2 Tablespoons dark soy sauce
  • 2 Tablespoons vegan mushroom oyster sauce
  • 1.5 Tablespoons mirin
  • ½ Tablespoon dark brown sugar
  • 1-2 teaspoons gochujang optional, for spice


  • First, cook the udon noodles according to the package instructions. If using fresh noodles, they will only need about 2 minutes of cooking time whereas dried noodles need about 8 minutes. Once cooked, strain and set aside.
  • While the noodles are cooking, prep the veggies and sauce. Slice the peppers, cabbage, and carrot into thin strips and set aside.
  • To make the sauce, mix together the dark soy sauce, vegan oyster sauce, mirin, brown sugar, and optional gochujang. Then, set aside.
  • Add the sesame oil to a wok and turn on the heat. Once the oil is hot, add the peppers, carrots, cabbage, and snow peas to the wok. Saute for about 5 minutes until the cabbage decreases in volume and the veggies are beginning to char.
  • Next, add the cooked udon noodles and the stir fry sauce to the wok. Mix together until the noodles and veggies are coated in the sauce. Then, continue cooking for 3-5 minutes until the sauce is sticky.
  • Remove the yaki udon from the heat and serve immedaitely. To garnish, top with optional sesame seeds and/or chopped green onions. Enjoy!


  • Please see the blog post for sauce substitution ideas.
  • While other noodles can be substituted, Udon noodles are what give this dish a truly delicious chewy texture. Other noodles that can work are soba noodles, ramen noodles, or rice noodles.
  • Leftovers can be stored in a closed container in the fridge for 3-5 days or in the freezer for up to 1 month. You can reheat in a wok or the microwave until warmed throughout to enjoy.


Serving: 1bowl (¼ recipe) | Calories: 334kcal | Carbohydrates: 60g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1668mg | Potassium: 238mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4198IU | Vitamin C: 62mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!