Veggie Yaki Noodles is a vegetarian take on Japanese Yaki Udon noodles that have a whole lot of veggies. These noodles have umami flavors with a hint of spice and sweetness that brings it all together. It’s also so aromatic with ginger and garlic and your house is going to smell amazing while making it! This recipe is a delicious lunch and you can even meal prep it. You can add any veggies to it you want, so it’s a great way to empty the fridge. You can add tofu or even paneer if you want to this dish- check the notes for that! This is a delicious noodle recipe that will make you and your loved ones so happy! This recipe is Vegan.

Happy Cooking!

Servings: 5-6 servings

Prep Time: 10 mins

Cooking Time: 10-15 mins

Total Time: 20-25 mins

Ingredients: 

For the sauce:

• 1.5 tbsp (vegetarian) oyster sauce 

• 1/2-1 tbsp sweet chili sauce

• 2.5 tbsp soy sauce 

• 1 tsp rice vinegar 

• 1/3 tbsp sesame oil

• 1-2 tbsp water

• Salt as per taste

• 1/4 tsp black/white pepper

• 1 tsp chili flakes as per taste

• 1.5 tsp brown sugar

For the noodles:

• 14-15 oz Udon noodles

• 2 tbsp avocado or peanut oil

• 3 cloves Garlic grated

• 1/2 inch Ginger grated

• 2-4 white/cremini Mushrooms cut into slices

• 1-2 baby bok choy cut in halves

• 1 yellow onion sliced

• 2 scallions chopped; keep white & greens separate (to garnish as well)

• 1/3 cup grated carrots

Directions: 

1. Boil noodles as per package instructions- I had to keep mine in boiling water for 2-3 mins. Do not overboil them.

2. Mix all the sauce ingredients- oyster sauce, soy sauce, rice vinegar, sesame oil, water, brown sugar, salt, pepper, and chili flakes together in a bowl. Keep aside.

3. Keep a pan (ideally a wok) on medium heat, and add oil.

4. Once the oil is warm add grated ginger and garlic and saute for 2-3 mins on medium-high. Stir continuously till they start turning light brown but not brown or burn.

5. Add onions, mushrooms, and bok choy once the ginger and garlic are a light brown color. Cook for 2-4 mins till the onions start becoming translucent and the mushrooms cook.

6. Add in the grated carrots, whites of the scallions, and sauce mixture and cook for 2-3 mins. By now all the veggies should be cooked, they should have their crispness but not raw.

7. Add in the boiled noodles and mix them all together. Cook for 1-2 minutes mixing everything well.

8. Add half of the greens of the scallions and mix.

9. Garnish with chopped green scallions and serve warm.

Notes/Tips:

• Any kind of thick noodles would be great like hakka noodles if you don’t have udon noodles.

• Toss in any vegetables you like. Ideally, you don’t want to overcook it to keep it crunchy. Add the vegetables that take longer to cook first so they get more cooking time.

• If you like saucy noodles increase the sauce to 1.5 times. For me this sauce amount is perfect.

• Do not burn the garlic and ginger you want it light brown.

• Using a wok helps to cook the veggies and toss the noodles in so much better since woks handle high heat well.

• If you’re adding tofu or paneer ideally, pan fry/air fry it before tossing it in. Add it when you add the noodles and mix it all together.