Veggie Udon Noodles

Veggie Udon Noodles
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Who doesn’t like a veggie friendly noodle? Udon of all noodles especially. They are delicious and chewy. We all like the big pay off when it comes to making dinner and something we can truly enjoy. Sometimes the effort seems too daunting and we end up ordering in. Through and through I’m a procrastinator and like to work smarter, not harder. Most of my dishes are fridge staples and any one can make them, why? Because I’m a home cook! No chef here and at the end of the day this is just what I’m eating for breakfast lunch and dinner.

Unfortunately with COVID I’ve been starved of this city’s most amazing foods. Sure takeout is amazing, but when you’re not working you need to be cost conscious. I also haven’t ordered in, in months. I know it’s wild but true! It’s made me get out of my comfort zone and make dishes I normally wouldn’t have because I’ve been trying to experiment with different flavours and cuisines. Asian dishes have been hands down my favourite to recreate. Once you have the staples your options are limitless! Also very vegetarian friendly and super simple.

This Udon was something I was inspired from a recipe by Hana Asbrink. Her recipe used bacon and seeing as I don’t eat meat I wanted to ‘beef’ (heh) it up with a mix of veggies I had in my freezer. The results didn’t disappoint. I’m always learning and seeing how I can put a spin on certain dishes while maintaining their integrity and I hope I did that here.

Veggie Udon Noodles

Veggie Udon Noodles

A simple riff on carbonara but with a twist and nothing really like carbonara at all. Perfect for a weeknight dinner.
3.19 from 87 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course dinner, lunch
Cuisine asian
Servings 2 people


  • Large Bowl
  • Large Skillet or dutch oven
  • Medium Sauce Pan



  • 3 tbsp Gochujang This is spicy and very flavourful so use less if you'd like it medium
  • 1 tbsp White Miso Paste
  • 1 tsp Fish Sauce
  • 2 tsp Sesame Oil
  • 1/4 cup Soy Sauce

Main Ingredients

  • 2 tsp Minced Ginger
  • 5 cloves Minced Garlic
  • 1 lb Medium or Firm Tofu This is usually one whole container
  • 4 Egg Yolks
  • 1/2 cup Grated Pecorino or Parmesan
  • 2 Portions Frozen or Fresh Udon Noodles
  • 1/2 cup Green Onion
  • 1/2 cup Frozen Peas and Carrots
  • 1 cup Frozen or fresh diced onion
  • 3 tbsp Neutral Oil Vegetable, canola, avocado all works here


  • Dice Garlic and Ginger, and measure out frozen vegetables
  • Whisk all ingredients of the sauce/marinade together in bowl and roughly crumble tofu in the sauce to coat and marinate.
  • Boil Pot of water for udon noodles.
  • Add oil to pan and sauté onions, garlic and ginger together for 4 minutes.
  • Add frozen veggies and marinated tofu with sauce and cook all together for 4-5 minutes.
  • Take egg yolks and whisk in the grated cheese in large bowl.
  • Cook Udon noodles for approximately 40-50 seconds and place in veggie mix when done.
  • Once noodles are cooked, place all ingredients in large bowl with yolk and cheese mixture and toss to coat. Use reserve pasta water to loosen sauce if needed.
  • Top with green onion or any other garnish like sesame seeds and serve.
Keyword tofu, udon, veggies, vegitarian

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