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This vegan udon stir-fry is packed with bold umami flavors, crisp-tender vegetables, and chewy noodles, making it a satisfying, restaurant-quality meal you can whip up in just 30 minutes.
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The rich, savory sauce coats each bite, while the combination of shiitake mushrooms, bok choy, and bell peppers adds texture and depth.
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2-3
Why You’ll Love Making It
- Quick & Easy – Ready in just 30 minutes with simple ingredients.
- Rich & Flavorful – A perfectly balanced stir-fry sauce with sweet, salty, and umami notes.
- Beginner-Friendly – No special techniques required, just a straightforward stir-fry process.
- Versatile – Easily customizable with your favorite vegetables or proteins.
- Takeout-Worthy – A homemade dish that rivals your favorite restaurant stir-fry.
Ingredients
For the Sauce
- 2 tbsp ketchup – Adds a subtle sweetness and depth of flavor.
- 2 tbsp vegan Worcestershire sauce – Provides a rich umami taste.
- 3 tbsp all-purpose soy sauce (or tamari for GF version) – A salty base that enhances all the flavors.
- 3 tbsp mirin – A lightly sweet rice wine that balances the sauce.
- 2 tsp coconut or other sugar – Rounds out the umami flavors with a slight caramel note.
- 2 tsp toasted sesame oil – Adds a nutty depth and slight smokiness.
- 1 garlic clove, finely grated – Brings robust aroma and flavor.
- 1 tsp finely grated ginger – Adds warmth and a touch of spice.
- 1 tbsp nutritional yeast – Provides extra umami in place of oyster sauce.
- 1 dried shiitake mushroom, finely grated and sifted (optional) – Deepens the savory taste.
For the Stir-Fry
- 100 g (3.5 oz) fresh shiitake (or chestnut) mushrooms – Sliced thick for a meaty bite.
- ½ large broccoli – Cut into small, evenly sized florets.
- 2 small pak choi / bok choi – Stems add crunch, while leaves become tender.
- ½ bell pepper – Sliced thinly for a sweet contrast.
- 1 carrot – Cut into matchsticks for texture and color.
- 3 spring onions (white part thickly sliced) – Adds mild onion flavor.
- 4 tsp high-smoke-point oil (such as rice bran oil) – Essential for achieving a proper stir-fry.
- 400 g (14 oz) precooked udon noodles (or 200 g / 7 oz dry, cooked per packet instructions) – Absorbs the sauce beautifully.
- 1 tbsp toasted sesame seeds – Garnish for extra crunch and nuttiness.
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Instructions
Step 1: Prepare the Sauce
In a small bowl, whisk together all the sauce ingredients until well combined. If using dried shiitake, grate it finely and sift it into the sauce for extra umami. Let the flavors infuse while you prep the vegetables.
Step 2: Prepare the Vegetables
Slice the mushrooms thickly, cut the broccoli into small florets, and separate the pak choi stems from the leaves. Cut the stems into thick slices and keep the leaves whole or cut them in half if large. Slice the bell pepper thinly, cut the carrot into matchsticks, and thickly slice the white parts of the spring onions. Arrange everything neatly for easy access.
Step 3: Heat the Wok
Heat a wok or large frying pan over medium-high heat until just smoking. Add 2 teaspoons of oil and swirl to coat.
Step 4: Cook the Mushrooms and Broccoli
Add the mushrooms first, stir-frying for about 1 minute until sealed and slightly browned. Then add the broccoli and cook for another 2 minutes, stirring frequently.
Step 5: Stir-Fry the Firmer Vegetables
Push the mushrooms and broccoli to one side of the wok, add the remaining 2 teaspoons of oil, and let it heat up. Add the white pak choi stems, red pepper, carrot matchsticks, and the white parts of the spring onions. Stir-fry for about 2 minutes until slightly softened but still crisp.
Step 6: Add the Pak Choi Leaves
Toss in the leafy green parts of the pak choi and let them wilt slightly, about 30 seconds.
Step 7: Incorporate the Sauce
Push all the vegetables to the sides of the wok, creating a small space in the center. Pour in the prepared sauce and let it bubble for a few seconds to intensify the flavors.
Step 8: Add the Noodles
If using precooked noodles, gently separate them and add them directly into the wok. Shake the wok back and forth to loosen the noodles without breaking them. If using dried noodles, cook them according to the package instructions before adding. Stir everything together, ensuring the noodles absorb the sauce and all ingredients are well mixed. Cook for 1-2 minutes until heated through.
Step 9: Serve & Garnish
Divide the stir-fry between two bowls and sprinkle with toasted sesame seeds. Serve immediately and enjoy!
FAQs
Can I make this ahead of time?
Yes! You can prepare the sauce and chop the vegetables in advance. Store the sauce in the fridge for up to 3 days, and simply stir-fry everything when ready to eat. Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in a pan with a splash of water.
Can I add protein to this dish?
Absolutely! Tofu, tempeh, or even plant-based chicken work well. Simply pan-fry the protein separately and add it back in at the end when mixing everything together.
