If there’s one thing I love, it’s a recipe that gets dinner on the table faster than my dog can beg for scraps. This 20-Minute Udon Stir-Fry is exactly that — quick, easy, and loaded with flavor. It’s got chewy noodles, crispy tofu, and a punchy sauce that hits all the right notes. Plus, it’s vegan, dairy-free, and somehow still tastes like pure comfort food. Whether you’re cooking for yourself, the family, or just trying to use up that half-block of tofu you forgot about (we’ve all been there), this one’s a keeper.
Try my Creamy Coconut Udon with Mushroom recipe.
Why You’ll Love This Recipe
→ Done in 20 minutes. Seriously — by the time you’re thinking about takeout, this is already on your plate.
→ Budget-friendly. Tofu, noodles, and some pantry staples — nothing fancy, just good food that won’t break the bank.
→ Big flavors, simple ingredients. A little tamari, a little chili oil, and boom — flavor bomb.
→ Vegan & dairy-free. But even your meat-eating friends will be asking for seconds.
→ Totally customizable. Got extra veggies? Toss ‘em in. Want more heat? Go wild with that chili oil.
→ Perfect for weeknights. Easy enough for a lazy Monday but tasty enough to feel like you actually tried.
Try my 15-Minute Peanut Udon recipe.
What You’ll Need To Make
Let’s Talk Ingredients
→ Udon Noodles: These thick, chewy noodles are the real MVP here. They soak up all that sauce like a champ and make this dish feel extra comforting. You can grab them fresh, frozen, or even dried — whatever works!
→ Tofu: Crumbled tofu is perfect for this stir-fry. It gets all those crispy edges and acts like a sponge for the sauce. Plus, it’s budget-friendly and loaded with plant-based protein.
→ Tamari & Ketjap Manis: These two bring the big flavor punch. Tamari adds that salty umami goodness, and ketjap manis (which is like sweet soy sauce) gives the whole dish a little sweet-savory balance. Don’t skip these — they do a lot of heavy lifting.
→ Chili Oil: A drizzle of this magic at the end adds just the right amount of heat. Go light if you’re spice-shy, or pour it on if you like to sweat a little.
→ Spinach & Basil: Greens are always a good idea, and these two bring fresh, herby vibes to the party. Plus, they wilt right into the noodles, no fuss required.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 20 mins
Alright, let’s get this stir-fry party started! This whole thing comes together super fast, so have everything chopped and ready to go.
Step 1: Heat up a splash of oil in a big ol’ skillet over medium heat. Toss in your grated onion, garlic, and ginger — let them sizzle and soften for about 5 minutes. Your kitchen’s about to smell amazing.
Step 2: Sprinkle in the chili powder and pour in about ¾ cup (200ml) of water. Crumble in that veggie stock cube and stir it around so it melts into the mix. Let it simmer for a couple of minutes.
Step 3: Now, crumble in the tofu. Give it a good stir so it soaks up all that flavor and let it cook for around 5 minutes. Time to add the tamari, ketjap manis, rice vinegar, sesame oil, and a sprinkle of coconut sugar. Stir it all together so the tofu gets nicely coated.
Step 4: Toss in the spinach and basil — they’ll wilt down super fast. Throw in your cooked udon noodles and drizzle on the chili oil. Give everything a good toss to mix it up. Taste and hit it with a little salt and pepper if needed.
Step 5: Serve it up warm, and dig in! Quick, easy, and totally delicious.
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Recipe Swaps & Creative Tweaks
Because no one ever has exactly what a recipe calls for, here are a few easy swaps and creative tweaks to make this stir-fry your own:
1| Swap the tofu: Not a tofu fan? No worries. Try tempeh, seitan, or even sliced mushrooms if you’re feeling earthy.
2| Noodle options: No udon? No problem! Swap in ramen, soba, or even spaghetti if that’s what’s hanging out in your pantry. It’s all about that sauce anyway.
3| Add extra veggies: Got bell peppers, carrots, or broccoli that need a home? Toss ‘em in! Stir-fries love extra veggies.
4| Turn up the heat: Like it spicy? Add a little sriracha, extra chili oil, or a sprinkle of red pepper flakes.
5| Sweeten it up: If you’re out of coconut sugar, brown sugar or even a drizzle of maple syrup will do the trick.
6| Go nutty: A sprinkle of chopped peanuts or cashews on top adds crunch and makes it extra fancy — no effort required.
Try my Vegan Udon Noodle Soup recipe.
Helpful Tips for Success
1| Prep everything first. This stir-fry moves fast once you start cooking, so have your noodles cooked, tofu crumbled, and sauce ingredients ready to go. No one wants to panic-chop garlic mid-sauté.
2| Use fresh udon if you can. Fresh noodles have that perfect chewiness, but if you’re using dried, just cook them a minute or two less than the package says so they don’t get mushy when you stir-fry.
3| Crumble the tofu by hand. It’s faster, and you’ll get those nice uneven bits that crisp up beautifully in the pan.
4| Taste as you go. Everyone’s salt and spice tolerance is a little different, so give it a quick taste before serving and tweak if needed — a splash more tamari or a bit more chili oil never hurts.
5| Leftovers reheat like a dream. Just add a tiny splash of water or broth when reheating to keep the noodles from drying out.
6| Make it your own. Don’t be shy about throwing in leftover veggies, swapping in different greens, or even adding a handful of peanuts for crunch. This recipe plays well with others.
Try my Spicy Tom Kha Soup recipe.
How to Make Keto, Low Carb & Paleo Versions
You can tweak this recipe to fit Keto, Low Carb, and even Paleo lifestyles with just a few simple swaps. Here’s how you can do it — feel free to drop this right into your blog post if you want:
Keto & Low Carb Tweaks
✔ Swap the noodles: Traditional udon noodles are carb-heavy, so swap them out for zucchini noodles (zoodles), shirataki noodles, or even cabbage noodles if you want that stir-fry vibe without the carbs.
✔ Skip the sugar: Replace the coconut sugar with a keto-friendly sweetener like monk fruit or erythritol — just a pinch to balance the flavors.
✔ Watch the sauces: Tamari is usually keto-safe, but ketjap manis is sweetened. You can replace it with extra tamari, a splash of coconut aminos, and a dash of sweetener to mimic that sweet-salty balance.
✔ Bonus veggies: Load up on low-carb veggies like bell peppers, bok choy, or mushrooms to make it extra hearty without the carbs.
Paleo Tweaks
✔ Swap the noodles: Use zoodles, spaghetti squash, or even sautéed cabbage strips instead of udon.
✔ Go for coconut aminos: Replace both tamari and ketjap manis with coconut aminos, plus a touch of honey or maple syrup to bring a hint of sweetness.
✔ Ditch the stock cube: Many store-bought stock cubes have non-paleo ingredients. Use homemade veggie broth or a high-quality paleo-friendly broth instead.
✔ Use paleo-friendly chili oil: Check your label to make sure there’s no sneaky additives, or just drizzle in some avocado oil with chili flakes.
Serving Ideas
This stir-fry is awesome on its own, but if you wanna round it out into a bigger meal or just add some extras, here are a few tasty ways to serve it up:
1| Top it off: A sprinkle of toasted sesame seeds, chopped green onions, or crushed peanuts adds crunch and makes it look fancy — no extra effort required.
2| With a side salad: A simple cucumber salad with rice vinegar and sesame oil balances out the bold flavors of the noodles.
3| Add a soup: Feeling extra cozy? Pair it with a quick miso soup or spicy tofu broth on the side.
4| Protein boost: Want more protein? Add a fried egg on top or toss in some edamame for an easy upgrade.
5| Wrap it up: Feeling creative? Use big lettuce leaves or nori sheets to wrap up the stir-fry into little hand rolls — messy, but fun to eat!
Try my Spiced Mediterranean Fish Soup recipe.
Drink Pairings
Whether you’re in the mood for a little sip-sip or just something refreshing to wash down those noodles, here are a few drinks that play nice with this bold and saucy stir-fry:
🍷 Wine Pairings
- Riesling: A slightly off-dry Riesling loves bold flavors and a bit of spice — perfect match for the chili oil and umami in this dish.
- Gewürztraminer: Floral, fruity, and just enough sweetness to balance the savory soy-based sauce.
- Pinot Noir: If you prefer red, go for a light-bodied Pinot. It won’t overpower the dish and plays nicely with the tofu and basil.
🥂 Non-Alcoholic Options
- Sparkling Water with Lime: Simple, fizzy, and refreshing — it’s a great palate cleanser between bites.
- Iced Green Tea: Light, earthy, and a natural fit with Asian-inspired dishes.
- Ginger Lemonade: A little sweet, a little zingy — complements the ginger and chili flavors perfectly.
- Kombucha: Something like a ginger or citrus kombucha would pair beautifully and add a little funky twist to your meal.
Storage Options
If you’ve got leftovers (lucky you!), here’s how to stash them so they stay tasty:
- Fridge: Pop the stir-fry into an airtight container and store it in the fridge for up to 3 days. The noodles might soak up some sauce, so when you reheat, just add a splash of water or broth to loosen things up.
- Freezer: This one’s not the best for freezing — the noodles can get a little mushy and the spinach loses its texture. If you really want to freeze it, I’d say leave out the spinach and basil, then add fresh greens when you reheat.
- Reheating: Warm it up in a pan over medium heat with a little water or broth to bring it back to life. The microwave works too, just go in short bursts and stir often.
Try my Crispy Coconut Tofu with Lemongrass Curry recipe.
Final Thoughts
And there you have it — dinner done in 20 minutes, no stress, no fancy techniques, just solid, tasty food. Feel free to throw in any extra veggies you’ve got hanging around, or crank up the heat if you’re into that. Either way, grab some chopsticks (or a fork — I’m not judging) and dig in. Let me know if you try it, and if you somehow make it even better, I definitely want to hear about it!
Recipe Card
20-Minute Udon Stir Fry
This 20-Minute Udon Stir-Fry is my kinda dinner — fast, easy & loaded with flavor 🍴 Noodles, tofu & veggies tossed in a sweet-salty sauce with a kick. Totally vegan & totally delicious. Dinner in a flash!
Ingredients
Instructions
-
Step 1:
Heat the sesame oil in a large skillet over medium heat. Add the grated onion, garlic, and ginger. Sauté for approximately 5 minutes, or until softened and fragrant. -
Step 2:
Stir in the chili powder, followed by 6.8 fl oz (200ml) of water and the vegetable stock cube. Allow the mixture to simmer for 2 minutes, ensuring the stock cube fully dissolves. -
Step 3:
Add the crumbled tofu to the skillet and cook for 5 minutes, stirring occasionally. Pour in the tamari, ketjap manis, rice vinegar, sesame oil, and coconut sugar. Stir well to ensure the tofu is evenly coated. -
Step 4:
Add the spinach and basil leaves, allowing them to wilt. Add the cooked udon noodles and drizzle with the chili oil. Toss everything together until evenly combined. Season with salt and pepper to taste. -
Step 5:
Serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 319kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 50g17%
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
