This super-simple, rich, and healthy vegetable udon comes together in just one pot in only 15 minutes – perfect for a busy weeknight. {Vegan-adaptable} Let me first start by saying this is not a traditional yaki udon recipe. But you’re going to love it because it’s so simple and delicious. Just one pot and 15 minutes of your time and you’ll have a vegetable yaki udon that will satisfy your need for something adventurous and delicious while being a healthy choice.
Ingredients
I used some Chinese pantry staples that are always in my kitchen, some canned goods, and fresh produce you can get anywhere. This mix of ingredients yields some tasty results. This is a vegetarian recipe, but you can easily convert it to a vegan one by replacing the oyster sauce. You can do this by using homemade oyster sauce or vegetarian oyster sauce, which you could likely find in your local Asian supermarket. If you’ve been using my blog to cook up delicious Chinese dishes, then you likely already have all the ingredients for this vegetable udon in your cabinet. It will be even easier for you!
Type of Noodles
To make life even simpler, I used Annie Chun’s Organic Udon Noodles. These noodles are precooked, certified organic, vegan, and don’t need to be refrigerated. They really are a perfect pantry staple. This brand is available in many grocery stores including Walmart, Whole Foods, and CVS, but they have a store locator so you can easily track them down. It is an especially great option if you don’t live near an Asian market. You could use other noodles, but I prefer these simply because they are precooked and have a fat, chewy texture that’s similar to fresh udon noodles. You can just toss them into the pan to make my vegetable udon for a quick stir-fry. It’s nice to have one less pot to deal with once you’re done eating. The result is a super-fast and absolutely delicious meal you’ll come to rely on for dinner on your busiest days.
Cooking process
Cooking vegetable udon stir fry couldn’t be easier. All you need to do is:
How to assemble your own vegetable udon
You can replace the veggies in the recipe with other types of vegetables you have on hand. For example, you can replace the canned water chestnuts with canned bamboo shoots or baby corn. I also love green vegetables such as baby bok choy, broccoli (it needs to be blanched first), napa cabbage, and kale. Want to learn more about Chinese Cooking? Sign up for my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
Other delicious one-pan recipes
XO Fried Rice with Char SiuSweet and Sour Salmon with Bok ChoyOne-Pan Chinese Chicken and RiceVegetable Lo Mein5-Ingredient Savory Oatmeal (Chinese-Style)
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
