Stir Fried Vegetable Tofu Udon

Stir Fried Vegetable Tofu Udon. Savoury, delicious, and super quick to make. A great weeknight meal for dinner and leftovers for lunch. 

If you’ve never tried Udon Noodles before, they are a thick chewy noodle that is really delicious and soaks up all the yummy soy sauce sauce.

My tofu vegetable fried udon is great for leftovers as the noodles keep chewy. The veggies and the fried tofu balls also compliment the noodles well by giving it more texture!

My tofu vegetable stir fry udon noodles is a dish I make whenever I want a quick and yummy dinner or lunch. Also, I have a few variations of it as well if you check out my other recipes below!

This vegan udon stir fry is also great for those who do not consume meat. However, if you do consume meat feel free to add sliced chicken, pork or beef.

In addition, my vegetable udon stir fry recipe is slightly similar to Hokkein Noodles but it's not. In Malaysia, they use these special egg noodles that are difficult to find in North American. Also, they use a special dark brown sauce for those noodles and it's stir fried over very high heat. But if you are looking for some delicious saucy noodle goodness, this is the dish for you!

Other recipes you may like!

Black Oyster Mushroom Udon
MUSHROOM UDON STIR FRY
JAPANESE YAKI UDON
UDON CARBONARA
MUSHROOM BROTH UDON

For this recipe

You'll need the following ingredients for my authentic udon stir fry:

• Frozen udon
• Avocado oil
• Green onion
• Dark mushroom soy sauce
• Soy sauce
• Garlic
• Yu choy
• Bok choy
• Fried tofu balls
• Sesame oil
• Black pepper
• Avocado oil

How to make vegetable udon noodle stir fry

1. Blanch frozen udon noodles in hot boiling water until they've loosened, about 1 minute. Strain immediately. This keeps the noodles chewy.
2. In a wok set over high heat, add avocado oil and stir fry green onions & garlic until fragrant. Add in yu choy and bok choy followed by tofu. Cover with a lid and steam them for 4-5 minutes until veggies are soft.
3. Push the veggies and tofu aside. Then add in the noodles. Pour in your dark mushroom soy sauce and regular soy sauce. Mix until noodles are covered in sauce. Combine well with veggies and tofu.
4. Then lastly, pour sesame oil over top and season with some black pepper optional.

Where can I find some of these ingredients?

You can find the frozen udon noodles and dark mushroom soy sauce at most Asian grocers. The udon can be found in the frozen noodle aisle.

The sauce can be found in the sauce aisle.  This dark mushroom soy sauce is also thicker than regular soy sauce.  If you cannot locate this sauce, you may substitute it for regular dark soy sauce.

Give it a try!

Well I hope you give my Stir Fried Vegetable Tofu Udon recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this easy udon stir fry, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my asian udon noodle stir fry, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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📖 Recipe

Vegetable Tofu Udon Stir Fry

christieathome

Vegetable Tofu Udon Stir Fry. Savoury, delicious, and super quick to make. A great weeknight meal for dinner and leftovers for lunch.

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course dinner, lunch

Cuisine Chinese

Servings 4

Calories per serving 1128 kcal

Ingredients

  

1x2x3x

• 750 grams frozen udon noodles
• 2 tablespoon avocado oil
• 2 green onion sliced finely
• 2 tablespoon dark soy sauce
• 1 tablespoon regular soy sauce
• 1 teaspoon garlic minced
• 2-3 cups Yu Choy sliced into 1 inch long pieces
• 2-3 cups Bok Choy with ends cut off
• 2 cups fried tofu balls halved
• 1 teaspoon sesame oil
• Black pepper to taste

Instructions

 

• Blanch frozen udon noodles in hot boiling water until they've loosened, about 1 minute. Strain immediately. This keeps the noodles chewy.
• In a wok set over high heat, add avocado oil and stir fry green onions & garlic until fragrant. Add in yu choy and bok choy followed by tofu. Cover with a lid and steam them for 4-5 minutes until veggies are soft.
• Push the veggies and tofu aside. Then add in the noodles. Pour in your dark mushroom soy sauce and regular soy sauce. Mix until noodles are covered in sauce. Combine well with veggies and tofu.
• Then lastly, pour sesame oil over top and season with some black pepper optional.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

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Nutrition

Calories: 1128kcal | Carbohydrates: 205g | Protein: 54g | Fat: 13g | Saturated Fat: 1g | Sodium: 2525mg | Potassium: 117mg | Fiber: 18g | Sugar: 28g | Vitamin A: 1624IU | Vitamin C: 38mg | Calcium: 256mg | Iron: 7mg

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