Veggie Udon Noodles Stir-Fry with Five-Spice Tofu and Vegetables

Ingredients

This stir-fried veggie udon noodle dish combines chewy noodles, crispy five-spice tofu, and fresh vegetables like bok choy and shiitake mushrooms. Pickled mustard greens add a tangy kick, making it a quick, flavorful, and satisfying vegetarian meal.

• Five-Spice Tofu: Firm tofu seasoned with Chinese five-spice powder adds a fragrant and slightly sweet warmth to the dish. Pan-frying the tofu until crispy gives it a satisfying bite.
• Bok Choy: This leafy green vegetable offers a mild, slightly peppery flavor and a crunchy texture that contrasts nicely with the noodles.
• Shiitake Mushrooms: These mushrooms bring an earthy, umami depth. Fresh shiitake are best, but dried can be rehydrated and used too.
• Pickled Mustard Greens: Adding a tangy, salty kick, pickled mustard greens brighten the whole dish. If you can’t find these, substitute with kimchi or pickled cabbage.
• Sauce: A blend of soy sauce, sesame oil, garlic, and a touch of sugar ties everything together with savory balance.

Preparing the Ingredients

Before you start cooking, it helps to get all your ingredients ready. Properly preparing the tofu and vegetables ensures they cook evenly and bring out the best flavors in the dish. Here’s how to prep each key ingredient.

Tofu

Start with firm or extra-firm tofu. Press the tofu for at least 15 minutes to remove excess moisture, which helps it crisp better when fried. Cut it into cubes, toss lightly with five-spice powder and a pinch of salt, then pan-fry in a bit of oil until golden on all sides.

Vegetables

It’s important to prepare your ingredients properly. Rinse the bok choy well to remove any grit, then chop it into bite-sized pieces, keeping the stems separate from the leafy greens since they cook at different rates. Clean the shiitake mushrooms with a damp cloth and slice them thinly—if you’re using dried mushrooms, soak them in warm water until soft before slicing. Drain the pickled mustard greens well and chop them roughly to balance their tangy flavor throughout the dish.

Cooking Steps

1. Cook the Udon Noodles: If using fresh or frozen udon, briefly boil or soak according to package instructions until just tender, then drain and set aside. Avoid overcooking to prevent sogginess.
2. Stir-Fry Tofu: Heat oil in a large skillet or wok over medium-high heat. Add tofu cubes and fry until all sides are crispy. Remove and set aside.
3. Cook Vegetables: In the same pan, add a bit more oil if needed. Start with bok choy stems, stir-fry for 1-2 minutes. Add shiitake mushrooms, cook until tender, then toss in bok choy leaves and pickled mustard greens. Stir-fry until the greens are just wilted.
4. Combine Ingredients: Return the tofu to the pan, then add the cooked udon noodles. Pour the sauce over and toss everything together over medium heat until the noodles are heated through and well coated.
5. Finish: Taste and adjust seasoning if needed. Garnish with sliced green onions or toasted sesame seeds if desired.

Serving Suggestions

Serve the stir-fried veggie udon noodles hot, straight from the pan. It pairs well with a light miso soup or a fresh cucumber salad to balance the rich noodles and savory tofu.

Leftovers keep well for up to two days in the fridge. Reheat gently in a skillet to avoid mushy noodles.

Tips for the Best Stir-Fried Veggie Udon Noodles

For the best results, use high heat to get a slight char on the veggies while keeping them crisp. Make sure all your ingredients are chopped and ready before you start, since stir-frying moves quickly. Adjust the sauce to your taste—adding a splash of rice vinegar for tang or chili flakes if you like some heat. While this dish works well on its own, you can boost protein by adding scrambled eggs, edamame, or other plant-based options. If you can’t find udon noodles, thick egg noodles or even spaghetti can be a substitute, though the texture will be different.