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Smoky Tangy Vegan Udon Noodles

This vegan udon noodle bowl features thick, chewy noodles coated in a smoky, nutty sauce with roasted vegetables and bright tang from vinegar. The dish is stir-fried to develop a lightly charred, flavorful exterior, resulting in a hearty, warm, and visually appealing bowl with vibrant textures and deep, layered flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese, Vegan
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fresh udon noodles soak dried if using
  • 2 carrots carrots thinly sliced
  • 4 bunches bok choy chopped into bite-sized pieces
  • 3 scallions scallions thinly sliced, for garnish
  • 2 tbsp toasted sesame oil divided, use for sauce and finishing
  • 1 tsp smoked paprika for smoky depth
  • 1 tsp rice vinegar for brightness
  • 1 tbsp vegetable oil for stir-frying
  • 2 cloves garlic minced
  • 1 cup vegetable broth homemade or store-bought
  • 1 tsp lemon juice optional for extra brightness

Equipment

  • Large Pot
  • Frying pan
  • Tongs
  • Whisk

Method
 

  1. Bring a large pot of water to a rolling boil and cook the udon noodles according to package instructions, about 10 minutes. Drain and rinse under cold water to stop the cooking process, then set aside.
  2. While the noodles cook, slice carrots thinly and chop bok choy into bite-sized pieces. Set both aside for stir-frying.
  3. In a small bowl, whisk together 1 tablespoon of toasted sesame oil, rice vinegar, smoked paprika, and a splash of vegetable broth to create your smoky tangy sauce.
  4. Heat vegetable oil in a frying pan over medium heat until shimmering and slightly fragrant. Add the sliced carrots and stir-fry for 2-3 minutes until they start to soften and develop a light char.
  5. Add the chopped bok choy and half of the sliced scallions to the pan, cooking for another 2-3 minutes until the greens are wilted and vegetables are slightly charred with a smoky aroma.
  6. Push the vegetables to one side of the pan, then add the minced garlic to the empty side. Sauté for 30 seconds until fragrant, being careful not to burn it.
  7. Add the drained udon noodles to the pan along with the prepared sauce. Toss everything together gently using tongs, ensuring the noodles are coated evenly and heated through, about 2 minutes.
  8. Drizzle the remaining toasted sesame oil over the noodles and vegetables, then give one final toss to combine all flavors and bring everything to a fragrant, smoky finish.
  9. Garnish with the remaining sliced scallions and a squeeze of lemon juice if desired. Serve immediately while hot and enjoy the hearty, smoky, tangy flavors.

Notes

For extra smoky flavor, roast vegetables like eggplant or bell peppers before adding. Adjust vinegar and sesame oil to taste for more brightness or nuttiness. Serve with a side of pickled vegetables for added contrast.