I created an ultra-fast takeout-style Spicy Garlic Udon Noodles recipe loaded with garlic, chewy udon, optional heat, and 100% vegan versatility for busy weeknights.

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I never thought a weeknight noodle dish would become my go-to, but this vegan garlic udon changed that. Using chewy udon noodles and heaps of minced garlic, it hits fast and loud, not subtle.

Think Thick Udon Noodles energy with that in-your-face garlic flavor, and if you like heat it gives serious Spicy Garlic Udon Noodles vibes. It’s fast, oddly comforting without being saccharine, and weirdly flexible so you can make it yours.

I promise it’s the kind of dinner that makes you text a friend because you can’t believe something this easy tastes this good.

Ingredients

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Udon noodles: Mostly carbs with a bit of protein, filling, easy comfort food, quick energy
Garlic: Powerful savory punch, low calorie, contains antioxidants and sulfur compounds that may help immunity
Toasted sesame oil: Adds nutty aroma, mostly healthy fats, small amount of vitamins, use for flavor
Neutral oil: Neutral oils fry noodles, add fat and calories, but help carry flavors
Soy sauce or tamari: Provides salty umami, adds sodium, some amino acids, boosts savory depth
Mirin or maple syrup: Gives subtle sweetness, balances salty tang, adds tiny sugars and depth
Spinach or shiitakes: Spinach gives vitamins and fiber, shiitakes add meaty umami and texture, both healthy
Green onions and sesame seeds: Green onions fresh bite and vitamin K, sesame seeds add crunch protein and calcium

Ingredient Quantities

14 oz (400 g) fresh or frozen udon noodles, or 9 to 10 oz dried udon

1 to 2 tablespoons neutral oil (vegetable or canola)

1 tablespoon toasted sesame oil

6 to 8 large garlic cloves, minced (about 3 tablespoons) — yes a lot, but worth it

1 teaspoon grated fresh ginger (optional, but good)

3 tablespoons low sodium soy sauce or tamari for gluten free

1 tablespoon mirin or 1 tablespoon maple syrup for a touch of sweetness

1 tablespoon rice vinegar

1/2 cup vegetable broth or water to loosen the sauce

1/2 teaspoon crushed red pepper flakes or 1 to 2 teaspoons sriracha if you want it spicy

2 to 3 green onions, thinly sliced

2 cups baby spinach or 1 cup thinly sliced shiitake mushrooms, optional but adds texture

1 tablespoon toasted sesame seeds

1/4 teaspoon black pepper

Salt as needed

How to Make this

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1. Bring a big pot of salted water to a boil and cook 14 oz fresh or frozen udon until tender, or 9 to 10 oz dried udon according to package directions; reserve half a cup of the cooking water then drain and rinse briefly under cold water so the noodles dont stick, toss with a teaspoon of neutral oil if you like.

2. Whisk the sauce in a bowl: 3 tablespoons low sodium soy sauce or tamari, 1 tablespoon mirin or 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1/2 cup vegetable broth or water, and 1/2 teaspoon crushed red pepper flakes or 1 to 2 teaspoons sriracha if you want it spicy; add 1/4 teaspoon black pepper and set aside.

3. Heat a large skillet or wok over medium high heat and add 1 to 2 tablespoons neutral oil; if using shiitake mushrooms (1 cup thinly sliced) add them first and saute until nicely browned and any liquid evaporates, about 3 to 5 minutes.

4. Push mushrooms to the side, lower heat slightly and add 1 tablespoon toasted sesame oil and 6 to 8 large garlic cloves minced (about 3 tablespoons) plus 1 teaspoon grated fresh ginger if using; cook while stirring for about 30 to 45 seconds until fragrant but not browned, garlic burns fast so keep it moving.

5. Add the cooked udon to the pan, pour the sauce over and toss everything together using tongs or two spatulas; crank the heat to high and stir fry for 1 to 2 minutes so the noodles pick up flavor and get a little char, adding some reserved noodle water a tablespoon at a time if the sauce needs loosening.

6. If using baby spinach (about 2 cups) add it now and toss until just wilted in the hot pan, or fold in the browned shiitakes you set aside earlier; taste and adjust salt with a little more soy or a pinch of salt if needed.

7. Turn off the heat and finish with a small splash more toasted sesame oil for aroma and 2 to 3 thinly sliced green onions, reserving a few scallion slices for garnish.

8. Transfer to plates or a big bowl, sprinkle 1 tablespoon toasted sesame seeds and the remaining green onions on top, add extra sriracha or red pepper flakes if you like it hotter.

9. Serve immediately, warm and chewy; quick tips: dont let garlic brown, reserve the noodle water to control sauce thickness, and always add sesame oil at the end for best flavor.

Equipment Needed

1. Big pot (6 to 8 quart) for boiling the udon, and to reserve 1/2 cup of the cooking water
2. Colander or spider strainer to drain and rinse the noodles
3. Measuring cups and spoons plus a liquid measuring cup for the broth and mirin
4. Medium bowl and whisk or fork to mix the sauce, you can use a jar with lid too
5. Large skillet or wok for stir frying the noodles and mushrooms
6. Tongs or two spatulas to toss the noodles so nothing gets mushy
7. Sharp chef knife and cutting board for garlic, scallions, mushrooms and ginger
8. Microplane or garlic press for the garlic and grated ginger, plus a small bowl or ramekin for sesame seeds and garnishes

FAQ

Q: Can I use dried udon or another kind of noodle? A: Yes. If you use dried udon follow the package cooking time, you'll need about 9 to 10 ounces. Fresh or frozen udon cooks faster and just needs heating through. If you swap in rice noodles or soba the texture will change but it still tastes great, just watch cooking times and rinse to remove extra starch so they dont clump.

Q: That recipe calls for a lot of garlic, is it really necessary? A: The garlic is the star, but you can cut it back to 3 or 4 cloves if you prefer milder flavor. If you want garlic flavor without the sharp bite try roasting a few cloves first, they get sweet and creamy.

Q: How do I stop the noodles from getting mushy or sticking together? A: Cook noodles al dente, drain and rinse under cold water to pull off excess starch, then toss with a little neutral oil to prevent sticking. When stir frying, keep the pan hot and cook quickly so they dont soak up too much sauce and go soft.

Q: Is this recipe gluten free and vegan? A: It's already vegan. To make it gluten free use tamari instead of soy sauce and check that your mirin is gluten free or substitute maple syrup. Use rice noodles if true udon is not gluten free, but note the texture will be different.

Q: Can I add protein or extra veggies? A: Absolutely. Pan fry firm tofu or tempeh until crisp and fold in at the end, or add sliced shiitakes, snap peas, bok choy, or edamame. Cook dense veggies first, leafy greens just wilt them in the sauce at the finish.

Q: How should I store and reheat leftovers? A: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet with a splash of vegetable broth or water to loosen the sauce, toss until hot. Freezing changes noodle texture so I dont recommend freezing the whole dish, but the sauce freezes fine.

Vegan Garlic Udon Noodles Recipe Substitutions and Variations

Udon noodles: swap for fresh soba for a nutty bite, rice noodles for a gluten free version (follow package times), or even spaghetti in a pinch, just cut cooking time and rinse well so it wont get gummy.
Neutral oil: use avocado oil or grapeseed oil for the high smoke point, or light olive oil if thats what you have, though it adds a bit more flavor.
Soy sauce/tamari: use coconut aminos for a milder, lower sodium, gluten free option, or regular tamari if you need gluten free; remember coconut aminos is sweeter so taste and adjust salt.
Vegetable broth: use hot water plus a teaspoon of miso paste or a splash of mushroom soy sauce for extra umami, or plain hot water if you dont have broth.

Pro Tips

1. Use a very hot heavy pan or carbon steel wok to get little char on the noodles, but dont crowd the pan. If you pile them up they steam not sear, so do it in two quick batches if needed.

2. Garlic burns fast so mince fine and add late, and if youre nervous about bitter garlic try smashing whole cloves, frying them quickly for flavor then removing them before you add the noodles.

3. If the sauce wont cling make a tiny cornstarch slurry 1 tsp cornstarch plus 1 tbsp cold water, stir it in and cook a minute until glossy, or keep adding reserved noodle water a tablespoon at a time so the starch helps bind the sauce.

4. For leftovers toss cooled noodles with a little neutral oil so they dont stick, store up to 2 days, and reheat in a skillet with a splash of water then finish on high to bring back the chew; add the sesame oil right at the end for the best aroma.

Vegan Garlic Udon Noodles Recipe

Recipe by Jot Punji

0.0 from 0 votes

I created an ultra-fast takeout-style Spicy Garlic Udon Noodles recipe loaded with garlic, chewy udon, optional heat, and 100% vegan versatility for busy weeknights.

Servings

servings

Calories

475

kcal

Equipment: 1. Big pot (6 to 8 quart) for boiling the udon, and to reserve 1/2 cup of the cooking water
2. Colander or spider strainer to drain and rinse the noodles
3. Measuring cups and spoons plus a liquid measuring cup for the broth and mirin
4. Medium bowl and whisk or fork to mix the sauce, you can use a jar with lid too
5. Large skillet or wok for stir frying the noodles and mushrooms
6. Tongs or two spatulas to toss the noodles so nothing gets mushy
7. Sharp chef knife and cutting board for garlic, scallions, mushrooms and ginger
8. Microplane or garlic press for the garlic and grated ginger, plus a small bowl or ramekin for sesame seeds and garnishes

Ingredients

14 oz (400 g) fresh or frozen udon noodles, or 9 to 10 oz dried udon
1 to 2 tablespoons neutral oil (vegetable or canola)
1 tablespoon toasted sesame oil
6 to 8 large garlic cloves, minced (about 3 tablespoons) — yes a lot, but worth it
1 teaspoon grated fresh ginger (optional, but good)
3 tablespoons low sodium soy sauce or tamari for gluten free
1 tablespoon mirin or 1 tablespoon maple syrup for a touch of sweetness
1 tablespoon rice vinegar
1/2 cup vegetable broth or water to loosen the sauce
1/2 teaspoon crushed red pepper flakes or 1 to 2 teaspoons sriracha if you want it spicy
2 to 3 green onions, thinly sliced
2 cups baby spinach or 1 cup thinly sliced shiitake mushrooms, optional but adds texture
1 tablespoon toasted sesame seeds
1/4 teaspoon black pepper
Salt as needed

Directions

Bring a big pot of salted water to a boil and cook 14 oz fresh or frozen udon until tender, or 9 to 10 oz dried udon according to package directions; reserve half a cup of the cooking water then drain and rinse briefly under cold water so the noodles dont stick, toss with a teaspoon of neutral oil if you like.
Whisk the sauce in a bowl: 3 tablespoons low sodium soy sauce or tamari, 1 tablespoon mirin or 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1/2 cup vegetable broth or water, and 1/2 teaspoon crushed red pepper flakes or 1 to 2 teaspoons sriracha if you want it spicy; add 1/4 teaspoon black pepper and set aside.
Heat a large skillet or wok over medium high heat and add 1 to 2 tablespoons neutral oil; if using shiitake mushrooms (1 cup thinly sliced) add them first and saute until nicely browned and any liquid evaporates, about 3 to 5 minutes.
Push mushrooms to the side, lower heat slightly and add 1 tablespoon toasted sesame oil and 6 to 8 large garlic cloves minced (about 3 tablespoons) plus 1 teaspoon grated fresh ginger if using; cook while stirring for about 30 to 45 seconds until fragrant but not browned, garlic burns fast so keep it moving.
Add the cooked udon to the pan, pour the sauce over and toss everything together using tongs or two spatulas; crank the heat to high and stir fry for 1 to 2 minutes so the noodles pick up flavor and get a little char, adding some reserved noodle water a tablespoon at a time if the sauce needs loosening.
If using baby spinach (about 2 cups) add it now and toss until just wilted in the hot pan, or fold in the browned shiitakes you set aside earlier; taste and adjust salt with a little more soy or a pinch of salt if needed.
Turn off the heat and finish with a small splash more toasted sesame oil for aroma and 2 to 3 thinly sliced green onions, reserving a few scallion slices for garnish.
Transfer to plates or a big bowl, sprinkle 1 tablespoon toasted sesame seeds and the remaining green onions on top, add extra sriracha or red pepper flakes if you like it hotter.
Serve immediately, warm and chewy; quick tips: dont let garlic brown, reserve the noodle water to control sauce thickness, and always add sesame oil at the end for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.