I created an ultra-fast takeout-style Vegetarian Garlic Noodles recipe loaded with garlic, centered on thick udon for chewy texture and simple to make spicy or mild for busy weeknights.
I love throwing together a quick bowl that’s louder than it looks. This ultra-fast vegan garlic udon is the kind of thing I crave after a long day, chewy udon noodles and heaps of minced garlic that make every bite feel like guilty takeout but without the guilt.
Think Spicy Garlic Udon Noodles vibes without being heavy, and the Thick Udon Noodles give each mouthful a real satisfying chew. It’s simple, a little sneaky, and honestly kinda addictive.
And you’ll wonder why you never tried this sooner, I mess up recipes all the time but this one always works.
Ingredients
- Udon noodles: mostly carbs, low fat, some protein, it’s filling and chewy comfort food.
- Garlic: anti inflammatory, adds pungent savory kick, boosts flavor, use lots if you want.
- Soy sauce or tamari: salty umami, adds depth, contributes sodium so use low sodium versions.
- Toasted sesame oil: concentrated nutty flavor, tiny amount goes far, adds aroma and richness.
- Mushrooms: low cal, add fiber and umami, soak up sauce and make it meaty.
- Scallions: bright oniony pop, add freshness, some vitamin K and a crunchy bite.
- Maple syrup: sweet balance to salty, adds caramel notes, small amount lifts overall flavor.
Ingredient Quantities
- 12 oz (340 g) fresh or frozen udon noodles
- 4 to 6 cloves garlic, minced (use more if you really love garlic)
- 2 tbsp neutral oil (vegetable or canola) plus 1 tbsp toasted sesame oil
- 3 tbsp low sodium soy sauce or tamari
- 1 tbsp mirin or 1 tbsp rice vinegar if you don’t have mirin
- 1 tbsp maple syrup or light brown sugar
- 1 tsp crushed red pepper flakes or 1 tbsp sriracha, optional for heat
- 1 tbsp vegan butter or extra oil, optional for extra richness
- 3 scallions, thinly sliced
- 1 cup sliced mushrooms, optional (shiitake or cremini work great)
- 1 tbsp toasted sesame seeds
- Salt and black pepper, to season
How to Make this
1. Bring a large pot of salted water to a boil and cook the udon noodles according to package directions (fresh 2 to 3 minutes, frozen or dried a bit longer). Drain, rinse briefly under hot water to remove excess starch, and set aside, reserving about 1/3 cup of the cooking water.
2. If using frozen noodles, separate them while still slightly frozen so they dont clump; if using fresh, gently loosen with your fingers.
3. Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and a pinch of salt, cook until browned and their liquid mostly evaporates, about 4 to 5 minutes. Push mushrooms to the side.
4. Lower heat to medium, add the minced garlic (4 to 6 cloves) to the oil and cook until fragrant, about 30 to 60 seconds, stirring constantly so it doesnt burn. Add the 1 tablespoon toasted sesame oil now for aroma.
5. Stir in the soy sauce (3 tbsp), mirin or rice vinegar (1 tbsp), maple syrup or brown sugar (1 tbsp), and crushed red pepper flakes or sriracha if using (1 tsp flakes or 1 tbsp sriracha). Let the sauce bubble for 20 seconds to meld flavors.
6. Add the drained udon to the pan with the mushrooms and sauce. Toss well to coat, adding a few tablespoons of the reserved noodle water if it seems dry so the sauce loosens and clings to the noodles. Use tongs or chopsticks to toss, scraping up any browned bits.
7. If you want extra richness, stir in 1 tablespoon vegan butter or a touch more oil now until melted and glossy. Taste and adjust salt and black pepper, and a splash more soy if it needs more umami.
8. Fold in most of the sliced scallions (save a few for garnish) and keep tossing for another 30 seconds so they soften slightly but still stay bright.
9. Serve hot, sprinkled with the toasted sesame seeds and the remaining scallions. If you need it spicier add extra sriracha at the table. Enjoy, this comes together super fast so have everything prepped before you start.
Equipment Needed
1. Large pot (for boiling the udon)
2. Colander or fine mesh strainer (to drain and rinse noodles)
3. Large skillet or wok (for stir frying the mushrooms and noodles)
4. Tongs or long chopsticks (to toss the noodles)
5. Measuring spoons and 1/3 cup measure (for soy, mirin, oils, reserved noodle water)
6. Chefs knife (for slicing mushrooms and scallions)
7. Cutting board
8. Wooden spoon or silicone spatula (to scrape browned bits and stir)
9. Small bowl and a fork or small whisk (to mix sauce ingredients)
FAQ
Vegan Garlic Udon Noodles Recipe Substitutions and Variations
- Udon noodles: swap for thick rice noodles, chewy soba (buckwheat) or even spaghetti in a pinch. They cook faster so keep an eye on them.
- Soy sauce or tamari: use coconut aminos for a gluten free, lower sodium option, or thin a spoonful of miso with water for extra savory depth.
- Toasted sesame oil: if you dont have it use neutral oil plus a sprinkle of toasted sesame seeds, or try peanut or walnut oil for similar nutty notes (watch for allergies).
- Maple syrup or light brown sugar: swap for agave nectar or just use a splash of mirin for subtle sweetness, or leave it out if you prefer less sweet.
Pro Tips
– Don’t let the garlic sit on high heat or itll burn and taste bitter. Turn the heat down to medium when you add it, and add your toasted sesame oil after it smells nice so the sesame aroma stays bright. If you worry about burning, grate the garlic instead of fine mincing so it spreads more evenly.
– Use a few tablespoons of that reserved noodle water to make the sauce cling. The starchy water emulsifies with the oil and soy so the sauce sticks to the noodles instead of pooling on the pan. Add it slowly though, you can always add more but you cant take it out.
– For better mushroom browning, salt them early to draw out moisture then give them time to sit in the pan without stirring so they can get color. Don’t overcrowd the pan, cook in batches if you need to, browned mushrooms add a lot of umami.
– Taste and adjust at the end, dont assume the listed amounts are perfect for your soy or maple. If it tastes flat a splash of rice vinegar or a little grated ginger wakes it up, if it needs more depth stir in a tiny bit of miso or an extra dash of soy. Always season last and tweak one thing at a time.
– If you want restaurant gloss and richness fold in a pat of vegan butter or a teaspoon more oil off the heat, then toss gently. Add the scallions right at the end so they stay bright, not limp. For leftovers reheat briefly in a skillet with a splash of water, not the microwave, it keeps the noodles chewier and less soggy.
Vegan Garlic Udon Noodles Recipe
I created an ultra-fast takeout-style Vegetarian Garlic Noodles recipe loaded with garlic, centered on thick udon for chewy texture and simple to make spicy or mild for busy weeknights.
2
servings
583
kcal
Equipment: 1. Large pot (for boiling the udon)
2. Colander or fine mesh strainer (to drain and rinse noodles)
3. Large skillet or wok (for stir frying the mushrooms and noodles)
4. Tongs or long chopsticks (to toss the noodles)
5. Measuring spoons and 1/3 cup measure (for soy, mirin, oils, reserved noodle water)
6. Chefs knife (for slicing mushrooms and scallions)
7. Cutting board
8. Wooden spoon or silicone spatula (to scrape browned bits and stir)
9. Small bowl and a fork or small whisk (to mix sauce ingredients)
Ingredients
12 oz (340 g) fresh or frozen udon noodles
4 to 6 cloves garlic, minced (use more if you really love garlic)
2 tbsp neutral oil (vegetable or canola) plus 1 tbsp toasted sesame oil
3 tbsp low sodium soy sauce or tamari
1 tbsp mirin or 1 tbsp rice vinegar if you don't have mirin
1 tbsp maple syrup or light brown sugar
1 tsp crushed red pepper flakes or 1 tbsp sriracha, optional for heat
1 tbsp vegan butter or extra oil, optional for extra richness
3 scallions, thinly sliced
1 cup sliced mushrooms, optional (shiitake or cremini work great)
1 tbsp toasted sesame seeds
Salt and black pepper, to season
Directions
- Bring a large pot of salted water to a boil and cook the udon noodles according to package directions (fresh 2 to 3 minutes, frozen or dried a bit longer). Drain, rinse briefly under hot water to remove excess starch, and set aside, reserving about 1/3 cup of the cooking water.
- If using frozen noodles, separate them while still slightly frozen so they dont clump; if using fresh, gently loosen with your fingers.
- Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and a pinch of salt, cook until browned and their liquid mostly evaporates, about 4 to 5 minutes. Push mushrooms to the side.
- Lower heat to medium, add the minced garlic (4 to 6 cloves) to the oil and cook until fragrant, about 30 to 60 seconds, stirring constantly so it doesnt burn. Add the 1 tablespoon toasted sesame oil now for aroma.
- Stir in the soy sauce (3 tbsp), mirin or rice vinegar (1 tbsp), maple syrup or brown sugar (1 tbsp), and crushed red pepper flakes or sriracha if using (1 tsp flakes or 1 tbsp sriracha). Let the sauce bubble for 20 seconds to meld flavors.
- Add the drained udon to the pan with the mushrooms and sauce. Toss well to coat, adding a few tablespoons of the reserved noodle water if it seems dry so the sauce loosens and clings to the noodles. Use tongs or chopsticks to toss, scraping up any browned bits.
- If you want extra richness, stir in 1 tablespoon vegan butter or a touch more oil now until melted and glossy. Taste and adjust salt and black pepper, and a splash more soy if it needs more umami.
- Fold in most of the sliced scallions (save a few for garnish) and keep tossing for another 30 seconds so they soften slightly but still stay bright.
- Serve hot, sprinkled with the toasted sesame seeds and the remaining scallions. If you need it spicier add extra sriracha at the table. Enjoy, this comes together super fast so have everything prepped before you start.
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.
Nutrition Facts
- Serving Size: 322g
- Total number of serves: 2
- Calories: 583kcal
- Fat: 31.5g
- Saturated Fat: 7g
- Trans Fat: 0g
- Polyunsaturated: 5g
- Monounsaturated: 10g
- Cholesterol: 0mg
- Sodium: 460mg
- Potassium: 418mg
- Carbohydrates: 48.3g
- Fiber: 2.7g
- Sugar: 10.3g
- Protein: 17g
- Vitamin A: 500IU
- Vitamin C: 5mg
- Calcium: 75mg
- Iron: 2.05mg
