Hello everyone! Today I have got another udon noodle recipe for you. This one is quick, easy and vegan! To make this dish vegan and 100% plant-based, I used mushroom sauce instead of oyster sauce, which gives the noodles that umami flavour without the use of animal products. I also added broccoli and fried tofu to get a bit of a bite.
What I love most about this recipe is how fast it is. Depending on your chopping speed, you can have this on the table in less than 20 minutes.
This dish is perfect if you are looking for vegan Asian recipes or in case you just need a quick weeknight dinner. I hope you enjoy it as much as I do!
Udon Noodles with Broccoli, Shimeji Mushrooms and Fried Tofu (Vegan)
Udon Noodles with Broccoli, Shimeji Mushrooms and Fried Tofu
Servings: 2
Adjust servings here:
Equipment
- frying pan or wok
- bowl for noodles
- bowl for tofu
Ingredients
- 400 grams udon noodles
- 150 grams shimeji mushrooms
- 200 grams broccoli
- 175 grams tofu
- 1 red onion
- 1/2 tsp crispy chili oil
- 3 tbsp mushroom sauce
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp cornstarch
- oil (use any vegetable oil you like)
TOPPING
- crispy chili oil
- sesame seeds (optional)
Instructions
- Clean and chop the vegetables. Cut off the bottom of the shimeji mushrooms. If they are still attached to the root, slice about 0,5 cm (¼ inch) above the base. Separate the mushrooms by hand and place them in a bowl.
- Chop the red onions into half moons.
- Clean the broccoli. Cut the florets off the stem and chop them into small pieces. Add them to a pot of water and boil for 5 minutes.
- Boil water for the noodles. Remove the udon noodles from the package, place them in a bowl with a splash of rice vinegar and cover with boiling water. Set aside for 5 minutes, then drain by using a colander.
- Cut the tofu into small cubes. Place them in a mixing bowl, add cornstarch and toss until coated.
- Heat a frying pan over medium-high heat. Add vegetable oil and fry the tofu on all sides until golden brown. Transfer to a plate and set aside.
- Heat a frying pan over medium-high heat and add a bit of vegetable oil. Fry the red onions, then add the mushrooms and cook shortly. Add the broccoli florets.
- Add the mushroom sauce and soy sauce. Stir to combine.
- Add the drained udon noodles and tofu. Toss until everything is evenly coated.
PLATING
- Add the noodles into a deep bowl. Add some crispy chili oil on top.
Enjoy! Check out my other udon noodles recipes here.
