Stir-Fried Udon Noodles with Tofu and Seasonal Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chewy udon noodles stir-fried with crispy tofu and a medley of fresh seasonal vegetables in a savory garlic-soy sauce. This japanese-inspired pasta (vegetarian) ready in about 35 minutes pairs fresh or frozen udon noodles, medium, julienned carrot, chopped broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 12 oz udon noodles according to package instructions until just tender, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 8 oz cubed firm tofu and cook for 5-6 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 1 julienned medium carrot, 1 cup chopped broccoli florets, and 1 sliced medium red bell pepper. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: Return tofu to the skillet and add cooked udon noodles along with 3 tbsp soy sauce, 2 tbsp sesame oil, and 1/4 tsp red pepper flakes if using. Toss everything together and cook for 2 more minutes until heated through and noodles are coated.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Stir-Fried Udon Noodles with Tofu and Seasonal Vegetables take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Udon Noodles with Tofu and Seasonal Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh or frozen udon noodles from drying out.

Can I substitute ingredients in Stir-Fried Udon Noodles with Tofu and Seasonal Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Udon Noodles with Tofu and Seasonal Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Udon Noodles with Tofu and Seasonal Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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