Chewy udon noodles stir-fried in a delicious sauce, leafy vegetables, aromatics and fried tofu! This quick and easy Stir Fried Vegetable Tofu Udon is ready in 20 minutes with simple ingredients! A great main dish for the family.
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This Stir Fried Vegetable Tofu Udon features bouncy udon noodles, yu choy, bok choy, fried tofu balls, and aromatics tossed in a nutty savory sauce.
It's a quick and easy noodle dish that is perfect as a meal for a busy weeknight dinner because it's all made in one-pan with minimal ingredients! A great way to also enjoy more vegetables too.
These Japanese-inspired noodles are very versatile and adaptable! If you want to add more vegetables or another protein of your choice, feel free to add chicken, beef, pork or shrimp.
I developed this recipe because my husband loves udon noodles so much. I wanted to create a meal that was packed with Asian leafy greens and tofu balls as they're the perfect vessel to soak up all that saucy flavor!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Frozen udon: or sub with fresh udon or any thick wheat noodles and prepare them according to package directions. If you're gluten-free, substitute with gluten-free udon which can be found online or at select grocers.
- Fried tofu balls: The tofu balls are golden, puffy and squishy in texture. This ingredient is sold at most Asian grocery stores in clear packaging. Or substitute with sliced fried tofu or sliced extra firm tofu.
- Baby bok choy: or substitute with regular bok choy and roughly chop into smaller pieces.
- Yu choy sum (aka 'choy sum' or 'yu choy'): this is an Asian dark green leafy vegetable that looks like gai-lan but it's more sweet in taste. It's sold at many Asian grocery stores. Or substitute with baby gai-lan if you can't find yu choy sum.
- Green onion
- Garlic
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil or any heavy scented oils.
Noodle Sauce
- Dark soy sauce: this is thicker and darker than regular soy sauce. I like using the brand Pearl River Bridge for that extra thick dark soy sauce.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Oyster sauce: this is a thick brown sauce made of oysters that adds a lot of umami flavor to the dish. If you're not a fan of oysters, substitute with vegetarian stir-fry sauce.
- Sesame oil: for that nutty flavor! If you're allergic, omit this ingredient.
- Black pepper: or substitute with white pepper.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
Expert Tips
- Wash the greens well until water runs clear! You'll be surprised at how much dirt (or insects) are hidden between the stalks.
- Don't over blanch the udon noodles or they will become soggy when you stir fry them later. Just blanch until they become loosened and strain immediately.
- Prepare the ingredients in advance as the cooking process is fast.
- Don't burn the aromatics. Once they become fragrant, proceed with the next steps.
- Don't overcook the greens or noodles. Once the greens are softened proceed in tossing in the remaining ingredients and avoid over stir-frying as this can make the noodles soggy.
Instructions
Below are step-by-step instructions on how to make Stir Fried Vegetable Tofu Udon:
- Slice fried tofu balls into halves and set aside.
- In a small bowl, combine noodle sauce ingredients and set aside.
- Blanch frozen udon noodles in hot boiling water until loosened, about 30 seconds. Strain immediately. Set aside.
- Heat vegetable oil in a large pan on medium heat. Fry green onions and garlic until fragrant or 10 seconds.
- Toss in yu choy sum, bok choy and fried tofu balls. Cook until greens have softened, about 1-2 minutes.
- Toss in noodles with noodle sauce and mix until well combined. Serve hot and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing vegetable tofu udon noodles because the noodles and greens will become soggy.
Pairing Suggestions
This vegetable tofu udon stir-fry serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- fried rice
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Cashew Chicken, Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Soy Garlic Tofu, Chinese Braised Tofu and more!
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Yes, feel free to add any vegetables that are low in water content, such as carrots, mushrooms, bean sprouts, zucchini, snap peas, snow peas or bell peppers.
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📖 Recipe
Quick & Easy Vegetable Tofu Udon Stir Fry
Ingredients
- 1.65 lbs frozen udon noodles or fresh udon noodles
- 2 cups yu choy sum or baby gai-lan, chopped into 1 inch long segments
- 2 cups baby bok choy with ends trimmed
- 5.2 oz fried tofu balls or sliced extra-firm tofu
- 2 green onion chopped finely
- 2 tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 1 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 1 tbsp oyster sauce or vegetarian stir-fry sauce
- 2 cloves garlic minced
- 2 teaspoon sesame oil
- ¼ teaspoon black pepper or white pepper
Instructions
- Slice fried tofu balls into halves and set aside.
- In a small bowl, combine noodle sauce ingredients and set aside.
- Blanch frozen udon noodles in hot boiling water until loosened, about 30 seconds. Strain immediately. Set aside.
- Heat vegetable oil in a large pan on medium heat. Fry green onions and garlic until fragrant or 10 seconds.
- Toss in yu choy sum, bok choy and fried tofu balls. Cook until greens have softened, about 1-2 minutes.
- Toss in noodles with noodle sauce and mix until well combined. Serve hot and enjoy!
Heidi | The Frugal Girls
Christie, your stir fry looks so good... I wish I could grab a fork full right from my screen! 😋
christieathome
Thank you Heidi!
Mark
Made this on the weekend and man was it delicious! So simple too.
Rosemary Squires
I always wanted to find out what the thick noodles were called. Udon, okay I'm adding it to my grocery list.. for the day I can leave the house!
Sherri
This looks like a perfect meal for the whole family! I love how it only takes 10 minutes to cook too! Quick, easy and delicious...yes! 🙂
LetsCurry
Christie,
These noodles look absolutely yum and the fact that the left overs can be used for lunch without losing its chewy bite calls for a keep recipe. Also, thank you for the extra inputs on where to find the udon noodles. Pretty!
Katherine | Love In My Oven
Looks absolutely delicious, Christie. So saucy! I could eat this for lunch or dinner and be totally happy 🙂
Tasia ~ two sugar bugs
This stir fry with udon noodles looks so saucy and satisfying Christie! I can't wait to try it!!
Never Ending Journeys
I love udon noodles! This recipe looks so tasty with the tofu and vegetables stirred in, too.