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Vegetable Udon Stir-Fry With Spicy Sauce [Vegan]

Not only is this spicy noodle stir-fry done in under 30 minutes, it's also a perfect weekday dinner. Broccoli and carrots give it some crunch while black-eyed peas and tofu add a boost of protein. Got people in your family who aren't keen on heat? The spicy sauce is easily adjusted to taste!

Vegetable Udon Stir-Fry With Spicy Sauce [Vegan]

This Recipe is :



For the Stir-Fry:

  • 2 portions of udon noodles (about 6.34 ounces)
  • 1 small head of broccoli, broken into small florets
  • 7 ounces extra firm tofu, cut into cubes
  • 1 tablespoon vegetable oil
  • 1 small red onion, sliced thinly
  • 1/2 head of radicchio, sliced thinly
  • 2 medium carrots, cut into matchsticks
  • 1/2 15-ounce can of black-eyed beans

For the Sauce:

  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon siracha
  • 1 tablespoon agave syrup
  • 2 teaspoons peanut oil (or other vegetable oil)

For the Garnish:

  • 2 tablespoons sesame seeds
  • Fresh cilantro
  • Chili threads


To Make the Stir-Fry:

  1. In a medium sized pot bring water to a boil and cook udon noodles as instructed.
  2. Steam your broccoli in another small pot for 5 minutes, then remove and set aside. Now move on to make the sauce.
  3. Heat up the oil in a wok or pan and fry the tofu cubes until golden. Add the onions and cook until see-through, then add the radicchio and carrots and cook for five minutes while stirring.
  4. Last but not least add the beans, broccoli, sauce and noodles to the wok/pan and cook a few more minutes while stirring.

To Make the Sauce:

  1. In the meantime combine all the ingredients for the sauce in a small bowl and stir until well combined.

To Serve:

  1. Set on plates and garnish with sesame seeds, cilantro and chili threads.


Asian Sauce RecipesSauceTofu




Sonja has been happily cooking a whole lot of healthy, fresh and always vegan meals in the privacy of her kitchen until one day her boyfriend Christian decided to create her a blog called Tartes and Recreation. Now she's sharing them with the world to see and couldn't be happier about it. Go have a look!



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16 comments on “Vegetable Udon Stir-Fry With Spicy Sauce [Vegan]”

Click to add comment
Matthew Foote
11 Months Ago

Em Gem

Jen Douglass
11 Months Ago

Allison Hayes-Conroy

Tamalin Vajda
11 Months Ago

I have the noodles!! Cannot wait to try the sauce.

Sandi Aubrey Lemus
11 Months Ago

Ted Lemus let's make this

Trent Richardson
11 Months Ago

Catherine Blaine

Catherine Blaine
25 Jan 2016

I'm in

Sakshi Ji
11 Months Ago

Noriko Miyakawa

Andrea Lee Callahan
11 Months Ago

Maia Callahan This sauce sounds great

Phillippa Aram
11 Months Ago

Natalie Middleton this sounds

Phillippa Aram
25 Jan 2016

I'm going to try it!

Phillippa Aram
25 Jan 2016

Have you got a wok?

Rachael Raines
11 Months Ago

Yeah because I can get chili threads anywhere :/

Carolyn FitzGerald
25 Jan 2016

Finely slice a chilli

Sonja Trurnit
25 Jan 2016

I got them in a very ordinary super market, but it's really just for decoration and optional :)

Rachael Raines
25 Jan 2016

I found a store that carries them, they are a 90 minute drive from my house and I'm not going there. I am also not slicing a chili pepper because it isn't really the same thing. I may adapt this recipe at some point but most likely forget about it.

Hugo Gomes
11 Months Ago

Pedro Pinelas olha a imagem no fundo, não engana!


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