Description
This simple vegan udon noodle bowl with zucchini and mushrooms is a quick and easy meal ready in under 30 minutes. Featuring tender udon noodles stir-fried with fresh vegetables in a savory tamari and sesame oil sauce, it’s a delicious plant-based entree perfect for a light lunch or dinner.
Ingredients
Udon Noodles
- 1 package (9 – 12 oz.) udon noodles
Vegetables and Aromatics
- 1 small onion, sliced
- 1 garlic clove, minced
- 8 oz. mushrooms, sliced
- 2 zucchini (about 3 cups), cut in half and sliced
- 3 – 4 scallions, cut into 1-inch pieces
- large handful bean sprouts
- handful of basil, whole leaf or roughly chopped
Sauce and Garnishes
- 1 tablespoon toasted sesame oil (or water for oil-free option)
- 1/4 cup vegetable broth
- 3 tablespoons tamari, coconut aminos, or soy sauce
- 2 teaspoons pure maple syrup
- 1/2 teaspoon red pepper flakes, or to taste
- toasted sesame seeds, to garnish
Instructions
- Cook Noodles: Cook the udon noodles according to the package instructions until tender. Once cooked, drain and set aside.
- Stir-fry Vegetables: Heat the toasted sesame oil in a large skillet over medium heat. Add the minced garlic and sliced onion (excluding scallions) and sauté for about 4 minutes until the onions become soft. Add the sliced mushrooms and cook for another 3 minutes. Next, add the zucchini, scallions, bean sprouts, and basil leaves. Pour in the vegetable broth, tamari (or soy sauce), maple syrup, and red pepper flakes. Cover the skillet and cook for an additional 3 to 4 minutes until the zucchini just softens. Stir occasionally to combine flavors evenly.
- Combine and Serve: Add the cooked udon noodles to the skillet with the vegetables and toss everything together to combine well. Alternatively, you can serve the noodles and vegetable mixture separately and mix them in individual bowls. Serve the noodle bowl garnished with toasted sesame seeds and additional red pepper flakes if desired. Optionally, add sriracha or chili crisp for extra heat.
Notes
- Sesame Oil: Use dark toasted sesame oil for a bold, nutty flavor or light sesame oil for a milder taste. Water can replace oil for an oil-free version.
- Mushrooms: Feel free to use your favorite type of mushrooms, such as shiitake, cremini, or others, and you can increase the quantity for extra veggies.
- Garlic: If fresh garlic isn’t available, substitute 1 teaspoon garlic powder added with the vegetable broth.
- Protein Boost: Add cubed firm or extra-firm tofu to increase protein content.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of vegetable broth when reheating to maintain moisture.
