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Vegetarian Japanese Pan Noodles

Vegetarian Japanese pan noodles are the perfect Meatless Monday recipe that the whole family will be clamoring for!
4.56 from 49 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


  • 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 9 oz. package fresh Japanese udon noodles]
  • For the crispy tofu:
  • [1/3 block of 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


  • 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!


Serving: 1g | Calories: 267kcal | Carbohydrates: 37g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 1864mg | Fiber: 4g | Sugar: 9g