Vegan Garlic Udon Noodles Recipe that hits all the cozy, slurpable notes in under 20 minutes. I keep this one on repeat when I want a garlicky, glossy bowl with just the right chew. You’ll taste savory soy, toasted sesame, and a little heat if you like a kick. I call it my “don’t think, just stir-fry” dinner.
Homemade Vegan Garlic Udon Noodles Recipe
I love this recipe because it turns simple pantry staples into a takeout-level bowl. Udon noodles bring that satisfying chew that makes every bite feel extra. The garlicky sauce coats each strand and delivers bold flavor without fuss. You can build it with any veggies in your crisper, so you cut waste and save time.
I also reach for this on weeknights because I move from chopping board to couch in under 20 minutes. I measure the sauce first, then I crank up the heat and let the wok do the rest. The steps stay simple, so you hit the sweet spot of easy and impressive. If you want a vegan dinner that actually thrills, this one delivers.
Mistakes to Avoid
- Don’t overcook the udon. You want them just loosened, not soft, or they turn mushy in the pan.
- Don’t burn the garlic. Keep it moving and add the sauce before it turns dark.
- Don’t crowd the pan with wet veggies. Dry the mushrooms and greens so they sear instead of steam.
- Don’t skip the sauce prep. Mix it first so you move fast and keep the noodles bouncy.
Ingredients You’ll Need
- 14 to 16 oz fresh or frozen udon noodles
- 1 to 1.5 tbsp neutral oil (avocado, grapeseed, or canola)
- 6 cloves garlic, finely minced
- 1-inch piece ginger, minced (optional but great)
- 1 small shallot or half a small onion, thinly sliced
- 1 cup sliced shiitake or cremini mushrooms
- 2 cups baby bok choy or spinach, chopped
- 3 scallions, sliced (white and green parts divided)
- 1 tsp toasted sesame seeds, for garnish
Sauce
- 3 tbsp low-sodium soy sauce or tamari
- 1 tbsp dark soy sauce (optional for color and depth)
- 1 tbsp mirin or 2 tsp rice vinegar + 1 tsp sugar
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1/4 tsp white pepper
- 1/2 to 1 tsp crushed red pepper or 1 tsp chili oil (optional)
- 1 tsp cornstarch + 2 tbsp water (optional for a glossy finish)
How to Make Vegan Garlic Udon Noodles
- Mix the sauce
- In a small bowl, whisk soy sauce or tamari, dark soy, mirin (or vinegar + sugar), maple syrup, sesame oil, white pepper, and chili.
- If you want a thicker glaze, whisk in the cornstarch slurry.
- Keep the bowl near the stove so you move fast.
- Prep and cook the noodles
- Boil water and loosen the udon for 1 to 2 minutes (or run frozen udon under hot water until they separate).
- Drain well and shake off excess water.
- Toss with a splash of oil to prevent sticking.
- Stir-fry the aromatics
- Heat a large skillet or wok over medium-high heat and add the neutral oil.
- Add mushrooms and cook until they brown, about 2 to 3 minutes.
- Add shallot, garlic, ginger, and the white parts of the scallions, and stir until fragrant, about 30 to 45 seconds.
- Add greens and noodles
- Add bok choy or spinach and toss until the greens wilt.
- Add the drained udon to the pan and pour in the sauce.
- Toss with tongs or chopsticks until the noodles look glossy and evenly coated, 1 to 2 minutes.
- Finish and serve
- Cut the heat and add the green parts of the scallions.
- Sprinkle sesame seeds and add more chili oil if you like heat.
- Taste and adjust soy or acid to balance the flavor, then serve hot.
Pro Tips
- Use high heat and move fast. You want sear, not steam.
- Mince the garlic finely so it perfumes the oil in seconds.
- Loosen frozen udon under hot water for perfect texture.
- Use chopsticks or long tongs to toss the noodles without breaking them.
- Balance the sauce at the end with a splash of vinegar or soy if the flavor needs a nudge.
Substitutions & Variations
- Make it gluten-free: Use gluten-free udon or thick rice noodles and swap tamari for soy sauce.
- Make it soy-free: Use coconut aminos and a pinch of salt to balance the sweetness.
- Amp the umami: Whisk in 1 teaspoon white or yellow miso to the sauce.
- Add heat: Drizzle chili crisp or use 1 teaspoon gochugaru or red pepper flakes.
- Boost protein: Add pan-seared tofu cubes, edamame, or tempeh.
- Switch veggies: Try napa cabbage, broccoli, snap peas, or shredded carrots.
Serving Ideas
- Add a side of smashed cucumber salad with rice vinegar and chili oil.
- Serve with miso soup or a simple seaweed salad.
- Top the noodles with crispy tofu, edamame, or roasted peanuts for crunch.
- Finish with lime wedges, extra scallions, or furikake for a punchy finish.
Make-Ahead and Storage Tips
I reheat these vegan garlic udon noodles like a dream, so I love them for quick lunches and weeknight backups.
Make-Ahead: Cook the sauce and chop the veggies up to 3 days ahead. Par-cook and oil the udon, then store them separately so they don’t stick. Toss everything in the pan when you want dinner in 5 minutes.
To Refrigerate: Store cooled noodles in an airtight container in the fridge for up to 4 days.
Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight for best texture.
To Reheat: Reheat in a hot skillet with a splash of water or broth, or microwave in 45-second bursts, tossing between rounds. Add a few drops of soy sauce and a drizzle of sesame oil to refresh the flavor.
Vegan Garlic Udon Noodles
Ingredients
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in vegetable broth, soy sauce, sesame oil, and brown sugar. Stir to combine.
- Add cooked udon noodles and toss to coat evenly with the sauce.
- Add baby spinach and cook until wilted, about 2-3 minutes.
- Sprinkle with green onions and red pepper flakes if using.
- Serve hot and enjoy your vegan garlic udon noodles.