I still remember the first time I twirled these glossy udon noodles onto my fork—the sweet, gingery teriyaki sauce clung to tender vegan “beef,” crisp snow peas, and earthy mushrooms in every mouthful.
This Vegan Teriyaki Udon Stir-Fry is my go-to weeknight wonder when I crave big flavors without the fuss.
Why You’ll Love This Recipe
Speedy one-pan meal — noodles, veggies, and vegan beef all cook in the same skillet
Sweet-savory glaze — homemade teriyaki sauce balances brown sugar, soy, and ginger
Textural delight — chewy udon, crisp-tender veggies, and golden-browned vegan beef
Family-friendly — plant-based, gluten-friendly (with GF soy sauce), and crowd-pleasing
Customizable — swap in your favorite stir-fry vegetables or protein alternative
What You’ll Need (Ingredient Highlights)
Udon noodles — thick, chewy noodles that soak up sauce beautifully
Vegan beef alternative — crumbles into golden-brown bits for hearty umami
Fresh veggies — snow peas, oyster mushrooms, and carrots for color and crunch
Homemade teriyaki sauce — soy sauce, brown sugar, rice vinegar, sesame oil, and ginger
Aromatics — garlic brings fragrant depth
Pro Tips Before You Start
Thaw noodles properly — microwave or boil until just softened to prevent sogginess.
Pat protein dry — squeeze excess moisture from vegan beef to help it crisp.
High heat — sauté on medium-high for quick cooking and vibrant veggie color.
Even coating — let sauce bubble briefly before tossing so each strand glistens.
Garnish last — green onions and sesame seeds add the final pop of freshness and crunch.
How to Make Vegan Teriyaki Udon Stir-Fry
Step 1: Whip Up the Teriyaki Sauce
In a small bowl, whisk together soy sauce, packed brown sugar, rice vinegar, sesame oil, dark soy sauce, grated ginger, and water. Set aside.
Step 2: Prep the Udon
Thaw 2 bricks (500g) frozen udon by microwaving 2–3 minutes (flipping halfway) or boiling until just softened. Drain and set aside.
Step 3: Crisp the Vegan “Beef”
Heat olive oil in a large nonstick pan over medium-high.
Crumble thawed vegan beef patty into the pan and cook 3–4 minutes until golden.
Transfer to a bowl.
Step 4: Sauté the Vegetables
In the same pan, add a bit more oil if needed.
Sauté 2 cloves minced garlic, carrot, snow peas, and sliced oyster mushrooms for 4–5 minutes until crisp-tender.
Step 5: Combine & Glaze
Return the vegan beef to the pan.
Add the drained udon noodles and pour in the teriyaki sauce.
Stir continuously for 2–3 minutes until everything is evenly coated and heated through.
Step 6: Garnish & Serve
Transfer to serving bowls and sprinkle with chopped green onions and toasted sesame seeds.
Serve immediately.
Serving Suggestions
Pair with steamed edamame or a simple cucumber salad
Serve alongside vegetable spring rolls or gyoza
Offer extra teriyaki sauce and chili oil for dipping
Variations & Substitutions
Protein swap — use tofu cubes or tempeh in place of vegan beef
Veggie boost — add bell peppers, broccoli florets, or baby corn
Gluten-free — use tamari or coconut aminos instead of soy sauce
Spicy kick — stir in sriracha or red pepper flakes
Storage & Leftovers
Refrigerate in an airtight container up to 2 days; reheat gently in a skillet with a splash of water.
Freeze individual portions (no more than 1 month); thaw overnight before reheating.
FAQs
Can I use fresh udon instead of frozen?
Yes—just cook fresh udon per package instructions, then drain and add in Step 5.
How do I prevent noodles from sticking?
Toss them with a little oil before cooking and stir frequently in the pan.
Is sesame oil necessary?
It adds a toasty depth; you can omit or replace with any neutral oil.
Can I make the sauce less sweet?
Reduce brown sugar to 1 tbsp or swap for maple syrup to taste.
What’s the best way to reheat leftovers?
Warm in a nonstick skillet over medium heat with a splash of water to revive the sauce.
How can I add more protein?
Stir in shelled edamame or extra tofu cubes along with the vegan beef.
Final Thoughts
This Vegan Teriyaki Udon Stir-Fry proves that plant-based meals can be bold and satisfying.
With its glossy sauce, tender noodles, and vibrant veggies, it’s destined to become a weekly staple!
