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Udon Nudeln Rezept

Delicious Vegan Udon Nudeln Rezept for Quick Comfort Meals

A quick and adaptable Vegan Udon Nudeln Rezept that combines chewy noodles with a savory sesame-garlic sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Sesame Oil Essential for its nutty flavor; can substitute with vegetable oil.
  • 2 tablespoons Toasted Sesame Oil Provides a rich layer of sesame flavor; can be omitted.
  • 3 tablespoons Rice Vinegar Adds acidity; white vinegar works as a substitute.
  • 4 cloves Garlic Fresh garlic is recommended.
  • 1 tablespoon Ginger Fresh ginger is ideal.
  • 1 tablespoon Agave Syrup or Maple Syrup Any liquid sweetener can be used.
  • 1 tablespoon Sambal Oelek or Sriracha Adjust to spice preference.
  • 1/4 cup Soy Sauce Opt for gluten-free if needed.
  • 1 cup Water Modify for sauce consistency.
  • 1 tablespoon Cornstarch No substitutes recommended.
For the Noodles and Veggies
  • 12 ounces Fresh Udon Noodles Dried noodles are fine but will require longer cooking.
  • 1 medium Yellow Onion Shallots or green onions can be substituted.
  • 1 cup Broccolini or Broccoli Use seasonal vegetables based on preference.
  • 8 ounces Homemade Seitan or Baked Tofu Any favorite plant-based protein can be used.

Equipment

  • skillet
  • mixing bowl
  • oven
  • Lined Baking Tray

Method
 

Step-by-Step Instructions
  1. Prepare your protein choice: for homemade seitan, shape into bite-sized pieces; for baked tofu, preheat oven to 400°F, cube tofu, season, and bake for 25-30 minutes.
  2. In a skillet, heat 2 tablespoons of sesame oil over medium heat. Sauté chopped yellow onion for 5 minutes, then add broccolini with a couple of tablespoons of water; cover for 6-8 minutes until tender.
  3. In a mixing bowl, combine sesame oil, toasted sesame oil, rice vinegar, minced garlic, ginger, agave syrup, sambal oelek, soy sauce, and water. In another bowl, mix 1 tablespoon of cornstarch with a little water until smooth.
  4. Add fresh udon noodles to the skillet and steam for 2-3 minutes until loosened and flavored. Stir in half of the prepared sauce.
  5. Add baked tofu or seitan, remaining sauce, and cornstarch slurry to the pan. Stir and cook for an additional 3-4 minutes until thickened.
  6. Serve immediately, garnished with fresh coriander, sliced green onions, and toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 40mgCalcium: 10mgIron: 15mg

Notes

Use fresh udon noodles for best texture. Store leftovers in an airtight container for up to 5 days in the fridge or 3 months in the freezer.

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