This Garlic Udon Noodle Stir-Fry with tofu and mixed veggies is a complete and satisfying meal you can serve up in a flash. The soft, thick udon noodles are coated in a super easy-to-make vegan creamy garlic sauce. This rich cheezy-flavored sauce has a base of healthy nutritional yeast for a flavor your whole family will crave. This was my first time doing a “cheezy” garlic cream sauce for udon noodles and I loved it. Reminiscent of Mac ‘n Cheese! This is a dinnertime meal I will make again. Leftovers make a fantastic lunch too. Get my recipe..
Last week I bought some of Annie Chun’s pre-cooked soba noodles – and made Peanut lime Soba. They remind me of the handy pre-cooked rice packets you can find in stores now. But pre-cooked soba and udon noodles are fantastic because I like to stor-fry my noodles anyways and these pre-packed noodles are perfect for simply tossing in the sauté pan or wok and cooking in minutes. Plus since they are a tad drier than ‘just cooked’ wet noodles they absorb so much flavor from the sauce. So if you can find the pre-cooked noodle packs use those – otherwise you can easily cook your own udon in a flash too. Drain well to remove as much excesss water as possible front he noodles.
Vegan Sauce. If you are used to cooking vegan you probably have all the ingredients on hand. Vegenaise and nutritional yeast are pantry staples in my kitchen. But if you don’t have them I’d challenge you to seek them out and give them a try. Vegenaise is such a versatile creamy spread that can be used as a basic sub for traditional mayo or as a flavoring ingredient in sauces and dips. And super healthy nutritional yeast is a unique ingredient that adds cheesy flavor to pasta, potatoes, grains and so much more. Addictive stuff that you can feel good about serving your family.
Creamy Garlic Udon Noodle Veggie Stir-Fry with Tofu
makes about 6 cups of pasta
3 1/2 cups cooked/drained udon noodles
1 cup nutritional yeast
1 cup vegetable broth
3 Tbsp Vegenaise (vegan mayo)
1 tsp garlic powder
2 Tbsp seasoned rice vinegar
1-2 cups diced firm tofu
1-2 cups frozen stir fry veggies
1. Start by adding 1 tbsp of safflower oil to a large sauté pan. When oil is hot, add in the cooked udon noodles. Allow them the brown just a tad in the hot oil. About 1 minutes.
2. Add in the veggie broth to wilt and soften the noodles. Note: if you are NOT using the Annie Chun pre-cooked noodles you will need less broth since your noodles will be ‘wet’ from just cooking.
3. Next, reduce the heat to medium and add in the Vegenaise, garlic powder and nutritional yeast. Gently fold all the ingredients into the sizzling noodles until a creamy sauce forms.
4. Push all the noodles over to one side of the pan and add another tablespoon of oil to the empty side of the pan. When oil is hot, add in your frozen veggies. Cook for a minute and them fold the noodles into the veggies to help cook. The frozen veggies should take about 5 minutes to cook in this hot pan.
5. Add the diced tofu over top the mixture and gently spoon some of the sauce over the tofu cubes. Cover the mixture with foil. Add the rice vinegar to the pan to create some nice steam under the foil. Allow to simmer for about 3-5 minutes.
6. Uncover the noodles and remove from heat. Pour into a bowl to serve. You can toss the steamed tofu with the noodles or keep separate. Season to taste by adding more nutritional yeast, fine pepper, garlic or even salt. If you’d like your noodles a bit spicy you can add some cayenne or hot sauce.
Try my Peanut lime Soba Noodle with Tofu Triangles recipe too!