Udon Noodle Stir Fry

Delicious Udon Noodle Stir Fry made with crispy tofu, broccoli, peppers, and carrots. It's covered in a sweet ginger sauce for a hearty vegan and gluten-free meal that the whole family will love.

5 from 6 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 358kcal

Author: Sarah McMinn

Ingredients

Udon Noodle Stir Fry

12 ounces extra firm tofu, cut into ¼" triangles
2 tablespoon sesame oil
1 large carrot, cut into matchsticks
1 red bell pepper, sliced thin
2 cup broccoli florets, cut into small pieces
8 ounces udon noodles

Sweet Sesame Ginger Sauce

2 teaspoon olive oil
3 garlic cloves, minced
1 tbsp. fresh ginger root
¼ cup + 1 tbsp. soy sauce
2 tablespoon agave nectar
1 tbsp. sesame seeds

Extras

2 green onions, chopped
sesame seeds

US Customary - Metric

Instructions

Heat up a large pot of water and cook the udon noodles according to the package's directions. Once cooked, strain and set aside.
Heat a large skillet or wok over medium heat. Add cooking oil and continue to heat for another minute. Add the tofu (it should sizzle when it hits the pan) and cook on both sides until brown, 4-5 minutes per side. Place the tofu on a paper towel to soak up excess oil.
In the same skillet, sauté the carrots, bell peppers, and broccoli until cooked all the way through, about 5 minutes. Add the noodles and tofu and stir fry for about 7 more minutes, stirring occasionally.
Meanwhile, whisk together all the ingredients for the sauce. Add sauce to the stir fry and stir together. Once the noodles are fully coated, remove from heat and serve.
Top with green onions and sesame seeds and serve.

Notes

Serving and Storing - Serve this stir fry immediately with sesame seeds and green onions. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.

Recipe Tips

Cook your noodles to al dente.Udon noodles typically take less time to cook than pasta. Make sure to keep an eye on them to prevent them from getting mushy.
To prevent the tofu from sticking to the bottom of the pan, make sure that it is thoroughly pressed and the pan is super hot when you add the tofu. Check out my guide to crispy tofu for more tips.

Variations

Try this recipe with my Thai Peanut Sauce.
For a gluten-free option, swap out the soy sauce for Tamari and use brown rice noodles in place of udon noodles. For a grain-free option, consider swapping out the noodles with cauliflower rice.
Feel free to swap out different vegetables. I often add edamame, kale, and/or spinach. Also, consider using tempeh in place of tofu.

Nutrition