Easy Vegetable Stir-Fry Udon (Vegan)

This easy Vegetable Stir-Fry Udon is one of those meals I grew up eating at home in Hong Kong. It's quick, affordable, and a great way to use up leftover vegetables in the fridge.

The thick, chewy udon noodles are coated in a simple savoury seasoning and tossed with crisp vegetables, creating a comforting meal that's ready in just 20 minutes. While this version is completely vegan, it's also incredibly versatile. Add tofu, chicken, prawns, beef, or your favourite protein to make it your own.

A Quick Weeknight Meal: This recipe comes together in around 20 minutes, making it perfect for busy evenings when you want something satisfying without spending too much time in the kitchen.

Great for Using Up Leftover Vegetables: The vegetables in this recipe are just a starting point. Feel free to swap in cabbage, mushrooms, peppers, bean sprouts, or whatever needs using up in your fridge.

Easily Customisable: Enjoy it as a vegan meal or add your favourite protein such as firm tofu, chicken, prawns, or beef to turn it into a complete meal.

Easy Vegetable Stir-Fry Udon (Vegan)
Serves: 2
Prep: 10 mins | Cook: 10 mins | Total: 20 mins
Ingredients	Instructions
Udon 2 packs fresh udon noodles (approximately 400g) 1 tbsp dark soy sauce Vegetables ¼ onion, thinly sliced ½ small carrot, julienned 1 bok choy, sliced 1 tbsp cooking oil Stir-Fry Sauce 1½ tbsp soy sauce ½ tsp sugar 1 tsp sesame oil 1 tsp Maggi seasoning sauce Optional Garnish Toasted sesame seeds	1. Prepare the Udon Bring a pot of water to a boil and cook the udon noodles according to the packet instructions. Using chopsticks or tongs, gently loosen the noodles while they cook to separate the strands. Drain and rinse under cold running water to stop the cooking process. Shake off any excess water. Transfer the noodles to a bowl, add the dark soy sauce, and toss until evenly coated. 2. Make the Sauce In a small bowl, combine the soy sauce, sugar, sesame oil, and Maggi seasoning sauce. Mix well and set aside. 3. Stir-Fry Heat the cooking oil in a wok or frying pan over medium-high heat. Add the onion, carrot, and bok choy. Stir-fry for 2–3 minutes until slightly softened. Add the udon noodles and pour over the sauce. Continue stir-frying for another 2–3 minutes, tossing frequently, until the sauce has been absorbed and evenly coats the noodles. 4. Serve Transfer to serving bowls and garnish with toasted sesame seeds if desired. Serve immediately.
Nutrition Facts Approx. per serving (based on 3 servings): 390 kcal, 9g protein, 10g fat, 67g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

Tips ⭐️

Use Any Vegetables You Have

This recipe is a great way to clear out the fridge. Mushrooms, cabbage, peppers, bean sprouts, sugar snap peas, and pak choi all work well.

Add a Protein for a More Filling Meal

While this vegetable version is delicious on its own, you can easily turn it into a complete meal by adding firm tofu, chicken, prawns, beef, or your favourite plant-based protein.

Don't Skip the Dark Soy Sauce

Mixing dark soy sauce with the noodles before stir-frying helps create an even colour and gives the noodles that classic takeaway-style appearance.

Fresh Udon Works Best

Fresh vacuum-packed udon noodles have the best chewy texture for stir-frying. Frozen udon is a great alternative if fresh isn't available.

Adjust the Seasoning to Taste

Different soy sauces vary in saltiness. If you prefer a stronger flavour, add an extra splash of soy sauce at the end of cooking.

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