Honestly, udon noodles are so underrated! They make such a quick and easy lunch or dinner and are great for any type of sauce. This recipe makes use of only 5 ingredients and is ready in about 20 minutes; from start to finish!
What are udon noodles and where can I get them?
Udon noodles are chewy Japanese noodles made of wheat flour, water, and salt. You can usually buy them at any larger supermarket or your Asian grocery store, pre-cooked or frozen, which makes them perfect for quick stir-fries.
What else do I need for this recipe?
You can use all your favourite vegetables for this udon noodle recipe. We recommend some greens, such as green beans, broccoli or edamame as well as some tofu, which adds nice texture to this recipe. For the sauce, we’ll simply use two food cupboard staples: coconut milk and peanut butter. Lastly, you’ll also need some grated ginger, garlic powder and chilli flakes to bring in all that flavour!
How to prepare tofu
For this vegan udon noodle stir-fry, you’ll want to use firm tofu. As tofu contains a lot of water, you need to press it before cooking. Simply wrap the tofu in a clean kitchen or paper towel and put a stack of books or something heavy such as a frying pan on top. Leave for 20-25 minutes. Alternatively, you can use your hands to press it lightly. Just make sure you’re distributing the pressure evenly and don’t push too hard.
Total cooking time: 20 minutes | Serves: 2 | Easy
Ingredients
- 180g udon noodles
- 1/2 head of broccoli, cut into florets
- 200g green beans
- 2 spring onions
- 1 tofu, pressed and diced
- ½ can coconut milk
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp peanut butter
- 2 tbsp olive oil
- 1 tbsp ginger, grated
- 1 tbsp sesame seeds
- 1/2 tsp garlic powder
- Salt and pepper
- 1 handful of chopped peanuts, optional
Method
1. Cook 180g udon noodles according to packaging instructions. Set aside.
2. In a large saucepan heat olive oil over medium heat and add broccoli, green beans and spring onions. Cook for 10 minutes until crispy, stirring frequently.
3. Add the diced tofu and cook for another 5 minutes. Add grated ginger and garlic powder and season with salt and pepper.
3. Add cooked udon noodles to the saucepan and add half a can of coconut milk, maple syrup, soy sauce and peanut butter. Stir until well combined. Add more coconut milk for extra creaminess. Serve your udon stir fry in a large bowl, topped with chopped spring onions, sesame seeds and chopped peanuts (optional).
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