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]

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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.


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