Add this Vegan Beef & Udon Noodle Stir-Fry to your weekly meal rotation. These marinaded soy curls tossed with an abundance of vegetables and thick udon noodles tossed with a flavorful sauce and finished off with a peanut crunch is sure to impress. This meal is quick and easy but it does require the soy curls to be marinaded overnight. Do this the night before and you'll have the perfect weeknight dinner that can be served within 30 minutes.
Let's break it down:
To make this vegan beef & udon noodle stir-fry, you'll need to soak the dried soy curls in no-beef broth, dark soy sauce for color, and cooking wine overnight. The color of the soy curls will go from tan to a dark brown color which will resemble "beef" when cooked. After you marinate the soy curls overnight, brown them on a pan until golden and crisp. Add the vegetables, the cooked thick udon noodles, and the sauce. Cook until the sauce has slightly thickened and top it off with crushed peanuts. Simple yet incredibly flavorful and satisfying! I know you'll love this dish. Enjoy!
What You Will Need For This Vegan Beef & Udon Noodle Stir-Fry
Main Ingredients:
- Soy Curls
- No-Beef Bouillon Cube
- Dark Soy Sauce
- Udon Noodles
- Vegetables
What I Used:
- Soy Curls: These can be purchased on amazon and on their official website. You may even be able to locate them in your local health food store. If you can't get ahold of them, they can be substituted with extra firm tofu. Marinate the tofu, toss in cornstarch, and bake or pan-fry until crispy or use store-bought seitan.
- Dark soy sauce and rice cooking wine: Both of these can be found at your local Asian market. I found mine at H-Mart.
- Udon Noodles: This recipe requires thick udon noodles, not the thin dried noodles you can find at most grocery stores. I found mine in the frozen section at H-Mart.
How To Make The Best Vegan Beef & Udon Noodle Stir-Fry
I used this no-beef bouillon cube. You may also use vegetable broth or bouillon. I love the no-beef bouillon from Better Than Bouillon. For flavor, I prefer a no-beef flavor vs vegetable broth.
While I recommend marinading the soy curls overnight, this isn't 100% necessary. If you're short on time, aim for at least 1 hour.
More Recipes You Might Like:
If you make this recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Vegan Beef & Udon Noodle Stir-Fry
Ingredients
Vegan Beef:
- 2 cups Soy Curls
- 1 ½ cups Warm Water
- No-Beef Bouillon Cube see note
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Rice Cooking Wine
Udon Noodle Stir-Fry:
- 520 g of Udon Noodles see note
- ½ tablespoon Olive Oil
- 1 Shallot
- 6 oz Broccolini
- 3-5 Garlic Cloves
- 1 tablespoon Fresh Ginger
- ¼ cup Scallions green and white parts
- Crushed Peanuts optional but recommend
Stir-Fry Sauce:
- 2 tablespoon Low Sodium Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 1 ½ tablespoon Rice Cooking Wine
- 2 teaspoon Organic Cane Sugar
- ½ teaspoon Chili Sauce see note
- 2 tablespoon Water
Instructions
Vegan Beef:
- Warm up the water and add the no-beef bouillon cube. Whisk until dissolved. Pour in to a container along with 2 cups of soy curls, the dark soy sauce, and the cooking wine. Stir until well combined and the soy curls have been rehydrated. Cover and marinate in the fridge overnight or for at least 1 hour. But I highly recommend marinading overnight if you have the time.
- Next day, drain the soy curls and squeeze out as much liquid as you can.
Udon Noodle Stir-Fry:
- Cook noodles according to the package directions.
- Heat a large cast iron skillet or pan with a small drizzle of oil. Add the soy curls and toss every few minutes until seared and golden brown. Then, toss in thinly sliced shallots, broccolini, minced garlic and minced ginger. Cook for a few minutes until the broccolini is starting to soften and the shallots are browning.
- Whisk together the stir-fry sauce and pour over soy curls and vegetables. Add the scallions and the cooked udon noodles. Cook until the sauce has slightly thickened to coat the noodles and the broccolini is tender. Serve immediately and top with extra scallions and crushed peanuts.
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