The 2 Best And Easiest Vegan Vegetarian Udon Noodle Recipes That Are Super Tasty

After my post yesterday about Super Vegans I though what better to talk about than food. With people, especially vegetarians and vegans, food is such an important social aspect. I’ve been to more vegan potlucks than I can stir fry tofu for!

So I want to share with you a couple of my favorite recipes using udon noodles. udon noodles are Japanese wheat noodles that are thick like earth worms and somewhat chewy.

As always when I’m cooking and looking at recipes to make I am always looking for the simplest vegan and vegetarian recipes. I also feel free to play with my food much to the chagrin of my parents! Kidding, what I mean is that I am happy to experiment with ingredients.

So if you don’t have udon noodles you can substitute others. If you have a wheat intolerance you can use rice noodles or perhaps kamut noodles too. However, my best tip is to use the thickest noodles possible as you don’t want to disintegrate them by cooking them too much in the soup. Soba and Ramen work well but even thick Italian pasta like linguine can work.

There are a ton of different Japanese udon soup recipes and indeed, udon is usually used in soup. But because Japanese cuisine is not my very favorite – they use too much seafood – I am offering a soup recipe and a stir fry recipe so you have something to choose from.

The first vegetarian udon noodle recipe is an easy soup recipe that I call Kitsune udon or fox udon. Kitsune is the Japanese word for fox, though thankfully no foxes are hurt for this soup.

I chose the word Kitsune udon because Kitsune udon typically uses sweet deep fried tofu in this soup. I have included tofu in my recipe but other than that, the similarity ends there 🙂

Vegan Kitsune Udon Soup – Or, “Waiter, there’s a fox in my soup” 😉
1 12 ounce package of fresh udon noodles (fresher is always better)
4 cups of vegetable stock – I cheat and use vegetable bouillon cubes – I’m all for the easy 🙂
1/2 cup shredded cabbage of your choice
1/2 cup whole snow peas
1/2 cup broccoli florets
1/2 cup thinly sliced carrots
1/2 cup shiitake mushrooms whole or halved
1 to 2 tablespoons miso (2 for white miso and 1 for dark miso) dark miso has more salt
1/2 cup thinly sliced green onions

Remember you can play around with the veggies you want in your easy vegetarian udon noodle soup recipe. I have used bok choy and spinach and corn before. All great choices. Play with your food 😉

Precook the udon noodles as recommended on the package or any type of noodle you are using. Set them noodles aside.

Bring the stock to a boil and then simmer on medium heat. Add cabbage and carrots and cook for just a couple of minutes to keep them still crispy.

Add the broccoli, snow peas and shiitake mushrooms and cook for about another minute. Take the whole pot of goodness off the stove and wait for 30 seconds or so until it is no longer boiling or bubbling over.

Stir in the miso – you might find it easier to put some soup stock in a small bowl and whisk the miso in until fully mixed. TIP: Don’t put miso into anything that is close to boiling as it will lose many of its beneficial qualities and become gritty.

Next stir in the udon noodle and the spring onions. Enjoy morning, noon and night!

I call this next recipe “Veggies Sweetly Dreaming On A Warm Bed of Udon” but you can call it a yummy dinner 🙂 Here is our second easy peasy vegetarian vegan udon noodle recipe that you can make in about 15 minutes.

Veggies Sweetly Dreaming On A Warm Bed Of Udon – Or, “Waiter, this is much better”
1 12 ounce package of fresh udon
2 tablespoons of soya sauce of Braggs Liqiud Aminos
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 garlic cloves minced or crushed in a garlic press
2 tablespoons oil for stir frying
4 to 6 green onions thinly sliced
1 cup of halved shiitake mushrooms
1 cup broccoli florets
1/2 cup shredded daikon
1 block of tofu diced nice

Use whatever types of veggies you have at hand but try my suggestions, you’ll love ’em.

Cook the udon as per directions and set aside.

Mix together the soya sauce, vinegar, sesame oil and garlic in a small bowl and set that aside too.

In a frying pan on medium heat, add the oil for stir frying and fry up the green onions, shiitake, broccoli, daikon and tofu. Fry for just a few minutes until the broccoli is looking a nice bright green.

Add the soya sauce mixture and the noodles and fry until the noodle are heated through. Shouldn’t take more than a couple of minutes. Take care not to let them stick to the pan. Stir them regularly. Add a bit more oil if needs be.

Serve in outstretched cupped hands and enjoy… I joke, I joke. Serve in nice clay bowls or paper plates (though that’s not environmentally friendly), just serve it dammit and enjoy 🙂


There you have it friends, 2 easy and simple and quick vegan vegetarian udon noodle recipes either of which shouldn’t take you more than 15 minutes and you’ll be coming back for seconds. That’s my no questions asked guarantee.

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