These Udon Noodles with Veggies and Soy Curls are a decadent, better than takeout meal that comes together so easily! You’ll be craving these slurp-able noodles, and once you see how simple they are, they’re bound to become a go-to. With nourishing vegetables and soy curls that give a delicious heartiness!
This saucy beauty of a noodle dish is my new favorite! Well let’s be honest, I’ve loved udon noodles for a very long time, with their perfectly chewy texture that soaks up the sauce so well. But THIS sauce / vegetable / soy curl combination is just amazing with the udon noodles! So grab yourself some chopsticks (or a fork) and get ready to dive in to these delicious noodles.
You’ll need the noodles (of course), some vegetables (whatever you have at home will work), soy curls, and some pantry staples to make the sauce. If you haven’t tried soy curls yet, you’re in for a treat! You can purchase them dry and re-hydrate them with water for around 8 to 10 minutes, then saute them in a skillet to crisp up a bit, and then season then however you like!
These soy curls are also a really great meat substitute, and alternative to beef or chicken in a dish like this. They have a chewy texture and take on the flavors of the sauce so perfectly. Plus, they’re so quick to prepare and have protein too. It’s a total win-win! I have a high degree of confidence that you’ll be seeing soy curls in a lot more of my recipes, as they’re just so tasty and versatile.
You may be surprised by the texture of the soy curls and that’s totally normal – you may find it hard to believe they’re vegan! I think they’ll be a great option for anyone looking for meat alternatives to work into their meals. Soy curls are also a great option for those omnivores in your life who you want to enjoy a good meal with, without the need to substitute different proteins for different people at the table.
These noodles get their delicious flavor from an awesome sauce made from some of my favorite pantry staples, plus some aromatics:
- ginger (I use ginger paste but you can substitute 1/2 tsp ground ginger or fresh grated ginger)
- toasted sesame oil
- agave nectar (which you can substitute maple syrup for)
- mirin, which is a rice wine (you can substitute rice wine vinegar but add a bit more agave)
- soy sauce
- chili garlic sauce
How This Dish Comes Together
Re-hydrating the soy curls and cook the noodles: in a bowl, add the soy curls and enough water to cover them. Let them soak around 8 to 10 minutes, then drain them and gently squeeze out excess water with your hands. Also boil some water for the noodles, cook them, then drain.
Prepping the veggies: meanwhile, this is the perfect time to chop the onions, red bell pepper, garlic and zucchini.
Into the skillet: add the soy curls to a large pan with around 2 tsp toasted sesame oil, and let them cook for about 5 minutes, stirring occasionally on medium heat. It’s okay for them to get a bit browned. Then add in the veggies, starting with the onions and garlic, then the peppers and zucchini.
Making the sauce: while the vegetables are cooking, whisk together all the sauce ingredients in a bowl, then add the sauce to the pan, and let the sauce thicken. This happens quite quickly due to the cornstarch in the sauce.
Lastly, in go the noodles for a saucy blend of yumminess. Serve and top with some sesame seeds and a bit more chili sauce to some extra spice!
Other Delicious Noodle Dishes
Vegan Stir Fry Noodles with Crispy Tofu
Peanut Ginger Noodles with Broccoli
Sweet Chili Tofu & Peppers with Udon Noodles
If you make this recipe, please let me know! Leave a comment here and/or tag me on Instagram @janetsmunchmeals. Wishing you a great week ahead!
Udon Noodles with Veggies and Soy Curls
- 4 servings soy curls re-hydrated*
- 4 servings noodles**
- 1/4 bell pepper thinly sliced
- 1/2 large zucchini chopped
- 1/4 red onion finely chopped
- 3 garlic cloves minced
- 1 tbsp toasted sesame oil for cooking the above
- 6 tbsp reduced sodium soy sauce
- 2 tbsp agave
- 2 tbsp mirin
- 1 1/2 tbsp ginger paste
- 1 tsp garlic powder
- 1 tbsp chili garlic sauce
- 4 tsp toasted sesame oil
- 1/4 cup water
- 1 tbsp cornstarch + 2 tbsp water to dissolve
- Add the sesame oil to a large pan, cook re-hydrated soy curls on medium heat for 5 minutes, stirring every so often.
- Meanwhile, chop the onion, garlic, peppers and zucchini. Add the onion and garlic to the pan and cook for 2 min, then add the peppers and zucchini. Stir, cook another 2 minutes.
- While veggies are cooking, cook and drain the noodles according to package directions, and whisk together sauce in a bowl. Add the sauce to the pan with soy curls and veggies, stir and allow to bubble for a minute to thicken, then add cooked noodles.
- Stir and serve, top with sesame seeds and more chili garlic sauce if you like it spicy!