When that noodle craving strikes but you shouldn’t leave your house, try my delicious vegan udon noodles with spicy sauce. This dish is packed with flavor, and super easy to make.
I love comforting recipes like this one so much. There is something about a big bowl of saucy noodles that is so satisfying. Enjoy this meal with a glass of pinot noir and that Netflix movie you’ve been waiting to see and “date night in” is complete!
Vegan Udon Noodles with Spicy Sauce
- baking sheet
- saute pan
- mixing bowl
- 2 tablespoons sesame oil
- 4 gloves garlic sliced
- 1 tablespoon fresh minced ginger
- Healthy pinch red pepper flakes
- 1 cup veggie stock
- 2 teaspoons ACV
- 1 tablespoon cane sugar
- 1/2 tablespoon hoisin sauce
- 3 tablespoon soy sauce
- 2 teaspoons onion powder
- 2 tablespoon slurry – cornstarch and water mixed
- 1 package super firm tofu
- ¼ cup cornstarch
- 1 red pepper
- 10 – 12 shiitake mushrooms
- Handful fresh basil leaves
- Crushed peanuts
- Sliced scallions – optional
- Toasted sesame seeds – optional
- 14 ounces Udon Noodles
- Preheat the oven to 425 degrees. Gently spray a baking sheet with cooking spray and set aside.
- Press excess moisture out of the tofu and cut it into evenly sized cubes. In a large mixing bowl, toss the tofu cubes with cornstarch. Spread the cornstarch dusted tofu cubes out on baking sheet and bake for 40 minutes. Make sure to turn the tofu every 10 minutes so it gets crispy on all sides. Once fully cooked, remove from oven and set aside.
- In a large sauté pan over medium heat add the sesame oil. Let it get hot.
- Next, you’ll add the minced ginger, sliced garlic, and a healthy pinch of red pepper flakes. Simmer until browned.
- Then, you’ll add the veggie stock, apple cider vinegar, cane sugar, hoisin sauce, soy sauce and onion powder. Simmer for a few minutes over low heat.
- Next, you’ll add in your slurry to thicken up the sauce. It will thicken pretty quickly so be sure to keep stirring. If you want to thicken your sauce up more add more slurry, if it gets too thick add more veggie stock.
- In a separate skillet over medium heat you’ll get a light sear on your julienned red peppers and shiitake mushrooms. Remove from heat.
- While your veggies cook, run your udon noodles under hot water until they loosen up. I let mine sit in a colander during this process. It only takes about 1 -2 minutes for them to loosen up.
- Now we are ready to assemble the dish. Add the udon noodles, red peppers, shiitake mushrooms, and fresh basil to the sauté pan with the spicy sauce. Stir until everything is well combined.
- Top with the crispy tofu, crushed peanuts, and extra basil if desired. Serve and ENJOY!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!