Vegan Garlic Udon Noodles

There’s something borderline magical about a bowl of thick, chewy noodles coated in a glossy, garlicky sauce. Especially when that magic takes just 15 minutes and one pan. Yes, we’re talking about these Vegan Garlic Udon Noodles—your new favorite better-than-takeout comfort food.

This recipe checks all the boxes:

• It’s 100% plant-based
• It uses pantry-friendly ingredients
• It’s endlessly customizable
• And did we mention… it’s ridiculously easy?

Whether you’re a busy parent, a student pulling late-night study sessions, or just noodle-obsessed like we are, this one’s for you. And if you’re already drooling over the thought of spicy garlic noodles with Asian flair, check out our Yaki Udon Recipe too!

Why You’ll Love These Vegan Garlic Udon Noodles

Let’s break it down. Here’s why this recipe slaps (in the best way possible):

• Fast as heck: 15 minutes from “I’m hungry” to “Holy wow, this is delicious.”
• Super chewy noodles: We’re using frozen udon for that signature bounce.
• Umami-rich garlic sauce: Soy, hoisin, sesame oil, and maple = dreamy flavor combo.
• One-pan weeknight win: Less cleanup, more eating.
• Totally customizable: Toss in tofu, mushrooms, or whatever veggie you’ve got.
• Vegan comfort food magic: No meat, no dairy, no problem.

Still craving comfort? Slide over to our Easy Taco Soup Recipe for another quick fix.

What You’ll Need (And Why It Works)

Here’s your no-fuss grocery list—everything plays a flavor role, trust me.

The Noodles & Base:

• Frozen Udon Noodles: Thick Japanese noodles that turn soft and chewy when thawed—not boiled! These are our go-to.
• Garlic (lots): Like, four cloves minimum. This is garlic udon, after all.
• Onion: Adds a sweet-savory base note. Yellow, red, or white—dealer’s choice.

The Sauce:

• Soy Sauce: Salty umami goodness.
• Hoisin or Vegan Oyster Sauce: Sweet, earthy richness.
• Maple Syrup: Balances all that salt and spice.
• Rice Vinegar or Lime Juice: Acidity to wake everything up.
• Sesame Oil: Toasty finish.
• Chili Oil or Paste: Optional, but highly encouraged if you’re a spice fiend.

Garnish & Extras:

• Sesame Seeds: A little crunch goes a long way.
• Green Onion or Chives: For a pop of freshness.

Want a deep dive into sauces? Don’t miss our guide to What Is Almond Sauce Made Of?

Let’s Talk Noodles (Because Texture Is Everything)

Udon noodles aren’t just any noodles—they’re thick, pillowy ropes of joy. But not all udon is created equal:

Frozen (Our Favorite):

Chewy. Slurpy. Totally satisfying. Just soak them in hot water and they’re ready.

Fresh (Refrigerated):

Still good, but more delicate. Use quickly.

Vacuum-Sealed (Shelf-Stable):

Great in a pinch. Texture’s a little softer.

Dry:

Works if it’s all you’ve got, but they’re better in brothy or cold noodle salad dishes.

Want something different? Check out our Asian Noodle Alternatives to Udon.

Step-by-Step: How to Make Vegan Garlic Udon Noodles

this recipe

1. Loosen the Noodles

Place your frozen udon in a bowl of hot water. Gently separate them with chopsticks or a fork. No boiling needed. You just want them soft and separated.

2. Mix Your Sauce

In a small bowl, stir together:

• 2 tbsp soy sauce
• 1 tbsp hoisin or vegan oyster sauce
• 1 tbsp maple syrup
• 1 tsp rice vinegar or lime juice
• 1 tsp sesame oil
• 1 tsp chili oil or paste (optional)
• 1 tsp sesame seeds

Taste and adjust—this is your moment to shine.

3. Sauté Onion and Garlic

In a hot wok or large skillet, heat 1 tbsp of oil. Toss in your onions and cook for 1–2 minutes until softened. Then add minced garlic. Cook for 30 seconds—don’t burn it!

4. Combine Everything

Add the sauce. Let it bubble for 30 seconds. Toss in the noodles and stir gently to coat. Let it all heat through for another 2–3 minutes.

Hot tip: Don’t over-stir or you’ll shred those gorgeous noodles.

Craving a stir-fry vibe? Get inspired by our Garlic Shrimp and Broccoli dish too.

Tips You Didn’t Know You Needed

• Wok it out: Use a wok if you have one. It cooks evenly and prevents burning.
• Gentle hands: Udon noodles are delicate. Stir like you’re fluffing a pillow.
• Customize on the fly: Out of hoisin? Sub in teriyaki or even BBQ sauce (yes, it works).
• Spice level: Adjust chili oil to your heat preference—or add sriracha after serving.

Need more pantry-friendly dinner ideas? We got you: Honey Garlic Chicken

Serving Ideas That Make It a Meal

Let’s dress up those noodles like the royalty they are.

Veggies to Toss In:

• Stir-fried broccoli, bok choy, or cabbage
• Sautéed mushrooms (shiitake or button)
• A handful of edamame

Protein Add-Ons:

• Crispy tofu
• Pan-seared tempeh
• Steamed or sautéed edamame

Garnishes:

• Kimchi for zing
• Crushed nori or seaweed flakes
• Toasted peanuts or cashews
• Green onions, chives, or fresh cilantro

More in the mood for comfort food? Try our Vegetarian Beef Stroganoff. Or add a protein punch with this Black Pepper Chicken.

Recipe Variations You’ll Want to Try Next

Let’s say you’ve made it once and you’re ready to freestyle. Here’s how:

• Add ginger to the garlic for a spicy-sweet zing.
• Use gochujang instead of chili oil for fermented heat.
• Swap sauces: Try teriyaki, vegan mushroom oyster, or almond butter-based sauces.
• Add cabbage, carrots, or green beans for texture.
• Try it cold—yes, this makes an amazing cold noodle salad the next day.

Need a spicy fix? You’ll love our gochujang or sriracha noodles variations.

Leftovers? Heck Yes.

These noodles actually get better as they sit. That garlicky sauce soaks right in.

Storage Tips:

• Fridge: Store in an airtight container for 2–3 days.
• Reheat: Add a splash of water or soy sauce and microwave or pan-fry until hot.
• Freeze? Meh. The noodles get mushy. Stick to refrigerating.

Perfect for your vegan meal prep game.

Common Questions We Get

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Vegan Garlic Udon Noodles

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• Author: Jake
• Total Time: 15 minutes
• Yield: 3 servings 1x
• Diet: Vegan

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Description

Chewy, saucy, and loaded with garlicky flavor—these Vegan Garlic Udon Noodles are your 15-minute, better-than-takeout weeknight dinner dream. Totally plant-based, one-pan, and pantry-friendly.

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Ingredients

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• 2 packs frozen udon noodles
• 1 tbsp sesame oil
• ½ onion, thinly sliced
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp hoisin or vegan oyster sauce
• 1 tbsp maple syrup
• 1 tsp rice vinegar or lime juice
• 1 tsp chili oil or paste (optional)
• 1 tsp sesame seeds
• Green onions or chives (for garnish)

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Instructions

1. Soak frozen udon noodles in hot water until loosened. Drain and set aside.
2. In a small bowl, mix soy sauce, hoisin or vegan oyster sauce, maple syrup, rice vinegar or lime juice, sesame oil, chili oil or paste, and sesame seeds.
3. Heat sesame oil in a wok. Sauté onions for 2 minutes until softened. Add garlic and cook until fragrant, about 30 seconds.
4. Pour in the sauce and let it simmer for 30 seconds.
5. Add noodles and toss gently to coat. Heat through for 2–3 minutes.
6. Garnish with green onions or chives and serve immediately.

Notes

Use frozen udon for best texture—just soak in hot water to separate. Customize with your favorite veggies or proteins like tofu or tempeh. Adjust chili oil for heat level. Leftovers store great for 2–3 days in the fridge.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Stir-Fry
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 563
• Fat: 6g
• Carbohydrates: 107g
• Protein: 23g
• Cholesterol: 0mg

Hungry For More?

You’re just one noodle recipe away from your next obsession. Whether you’re making a solo lunch, meal-prepping for the week, or showing off for friends—these Vegan Garlic Udon Noodles are your new MVP.

If you liked this, definitely check out our other pantry-friendly, weeknight-ready, Asian-inspired vegan dishes at Virile Recipes!

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