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. It’s perfect for those nights when you want a big bowl of homemade saucy noodles.

Vegan Udon Noodles with Spicy Sauce

I love comforting recipes like this one so much. There is something about this recipe that is so satisfying and comforting. The crispy tofu, spicy sauce and tender noodles taste so delicious.

I enjoyed my vegan udon noodles with crushed peanuts, extra fresh basil, and red pepper flakes. However, toasted sesame seeds, scallions or crushed cashews would all taste amazing as well. So, pour a glass of pinot noir, turn on your favorite Netflix show and feel good knowing that date-night is complete.

If you’re new to vegan recipes, this is a great place to start. Looking for more vegan recipes? Try my pretzel crusted tofu with spicy mustard sauce or my plant based tofu parmesan.

Vegan Udon Noodles with Spicy Sauce

Vegan Udon Noodles with Spicy Sauce

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Spicy Sauce:

  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic – minced
  • 2 teaspoons fresh ginger- minced , make sure to remove the skin before mincing
  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 1 cup veggie stock
  • pinch red pepper flakes
  • 1 tablespoon slurry – cornstarch and water mixed, combine 2 teaspoon of cornstarch with 1 tablespoon of water to form a paste. Add the paste to the sauce to thicken it.

Tofu and noodles:

  • 1 package super firm tofu
  • ¼ cup cornstarch, for dusting the tofu cubes
  • 14 ounces Udon Noodles


  • 1 red bell pepper, julienned or sliced thin
  • 8 ounces shiitake mushrooms
  • 1 tablespoon fresh basil leaves, about 5-6 leaves chopped

Optional toppings:

  • crushed peanuts
  • sliced scallions
  • toasted sesame seeds


  • baking sheet
  • colander
  • saute pan
  • skillet
  • mixing bowl


  • Preheat the oven to 425 degrees. Gently spray a baking sheet with non-stick cooking spray and set it aside.
  • Press the moisture out of the tofu using a kitchen towel or paper towels.
    Next, you'll cut the tofu 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, minced garlic and ginger. Let it simmer until fragrant and lightly browned.
  • Next, you will add the soy sauce, veggies stock, light brown sugar, and red pepper flakes. Stir well.
  • Once the sugar is dissolved, add the cornstarch slurry to thicken up the sauce.
    If you want to thicken your sauce up more, add more slurry. if it gets too thick, add more veggie stock.
    Simmer over low heat.

Prepare the veggies:

  • Gently spray a second pan with non-stick baking spray. Add the julienned red bell pepper, mushrooms and chopped basil. Simmer until the veggies have a light sear and are softened. Remove from the heat and set aside.
  • While your veggies cook, run your udon noodles under hot water until they loosen. I let mine sit in a colander during this process. It only takes about 1 -2 minutes for them to loosen.

Assemble the dish:

  • Add the softened udon noodles, red peppers, shiitake mushrooms, and fresh basil to the sauté pan with the spicy sauce. Simmer until everything is well combined and hot.
  • Top with the dish with crushed peanuts, and extra basil if desired. Serve and ENJOY
Vegan Udon Noodles with Spicy Sauce