Vegetarian Japanese Pan Noodles

Vegetarian Japanese pan noodles are the perfect Meatless Monday recipe that the whole family will be clamoring for. Udon noodles are cooked in a sauce that coats and caramelizes the noodles and goes perfectly with shiitake mushrooms, broccoli and carrots for the most delicious bite after bite!

Do you ever have order envy at a restaurant?

Your food comes to the table, and just seeing what the other person ordered gives you a sinking feeling that your food just won’t measure up.

Then you have a bite of the other person’s food, and you know you’ve made a mistake. You should have ordered what the other person did.

Well, that is the story behind this Japanese pan noodles recipe.  Every time we go to Noodles and Company, I order some random pasta dish and Nick orders the Japanese pan noodles.  Jealous!

What ingredients do you need to make vegetarian pan noodles?

• Soy sauce
• Hoisin sauce
• Water
• Fresh ginger
• Vegetable oil
• Shiitake mushrooms
• Broccoli
• Shredded carrots

For the crispy tofu:

• Extra firm tofu
• Corn starch
• Vegetable oil

Optional toppings:

• Asian bean sprouts
• Green onion
• Black sesame seeds

One of my favorite companies, Nasoya has these amazing Japanese udon noodles, so I knew I had to make Japanese pan noodles at home.  You can find these amazing noodles right by the Nasoya tofu (usually on the above shelf, I’ve found) and cook up in minutes, so they’re great when you need a super quick, easy, vegetarian dinner recipe.

I like making crispy tofu as a protein with this dish. To make crispy tofu, all you do is toss extra firm tofu in a little corn starch, and then sear it in a pan in a little bit of oil and a little bit of the sauce you’ve made for the noodles.

Just like my 5 ingredient vegetarian sushi bowls and one pan dumpling stir fry recipes, these Japanese pan noodles are done in under 20 minutes, so dinner is ready and on the table in a flash!

I used a wok pan to make this dish, but really any pan will work.

How do I make Japanese pan noodles?

1. You simply chop your veggies and make the sauce ahead of time (because cook time is so quick, you want to have everything ready to go.)
2. Cook the veggies.
3. Add the noodles in.
4. Make tofu.
5. Add tofu to work
6. Mix together and enjoy!

After trying this recipe, my hubby totally approved it and said this one is definitely one he wants me to make regularly. I hope you enjoy!

Other recipes you might enjoy:

• 5 Ingredient Vegan Vegetarian Meatballs
• 5 Ingredient Vegetarian Sushi Bowls Recipe
• 3 15-Minute Vegetarian Burger Dinner Recipes

Vegetarian Japanese Pan Noodles

Vegetarian Japanese pan noodles are the perfect Meatless Monday recipe that the whole family will be clamoring for!

4.53 from 73 votes

Print Rate

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 people

Ingredients

For the Japanese pan noodles:

• ¼ cup soy sauce
• ¼ cup hoisin sauce
• ¼ cup water
• 1 teaspoon fresh ginger finely minced
• 1-2 teaspoons vegetable oil
• 1 cup shiitake mushrooms sliced
• 1 cup broccoli cut into small florets
• ¼ cup shredded carrots about ½ of a large carrot
• 1 package fresh Japanese udon noodles 9 oz. package

For the crispy tofu:

• 1/3 block extra firm tofu
• 1 tablespoon corn starch
• 1 teaspoon vegetable oil
• ½ cup Asian bean sprouts for topping, optional
• 1 green onion finely sliced for topping, optional
• 1 teaspoon black sesame seeds for topping, optional

Instructions

• In a bowl mix together soy sauce, hoisin sauce, water and ginger and whisk to combine. Remove one tablespoon sauce for cooking with the tofu.
• In a wok or large or pan over high heat add oil and let warm for 1-2 minutes, or until oil is very hot. Add in mushrooms, broccoli and carrots and let cook for 3 minutes, then add in 1/3 of the sauce and cook for 2 more minutes.
• Add in the Japanese udon noodles and another 1/3 of the sauce, cook for 5 minutes, stirring/tossing until the noodles are coated in sauce, pour remaining 1/3 of the sauce and turn heat off. If the noodles and vegetables are sticking to the side of the pan, add a few tablespoons water to make the dish more saucy.
• While the noodles are cooking, make the tofu.
• Pat tofu cubes dry with a paper towel. Toss tofu cubes with corn starch in a bowl, sprinkle with a pinch of salt.
  
• Over high heat, heat oil, then add tofu cubes and 1 tablespoon sauce. Let cubes cook for 1-2 minutes per side so that a nice brown crust forms. Remove from heat when all sides are browned. Add tofu to the noodles in the wok and toss everything so that everything is combined.
  
• To assemble the Japanese noodle bowls divide the contents of the wok into 4 bowls and top with bean sprouts, green onions and black sesame seeds (if using), then enjoy!

Notes

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition

Serving: 1g | Calories: 518kcal | Carbohydrates: 94g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 2488mg | Potassium: 397mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1279IU | Vitamin C: 23mg | Calcium: 42mg | Iron: 2mg

This post is brought to you by my partnership with Nasoya. As always, all thoughts and opinions are mine alone. Thank you for supporting the brands that make the SweetPhi blog possible.