Vegan massaman yaki udon is the spicy Thai twist to the Japanese classic fried noodle dish! Your new go-to homemade fast food!
Vegan Massaman Yaki Udon
Vegan massaman yaki udon is a combination of a Japanese stir-fried noodle dish with Thai massaman curry. It comes together so quickly and easily that you'll be making it all the time for those busy weeknight dinners!
What is yaki udon?
Yaki udon is a Japanese stir-fried noodle dish. Although yaki soba, stir-fried noodles using Chinese noodles, are more popular and well known, yaki udon is equally tasty and one of my favorite noodle dish!
Udon noodles are pan-fried with vegetables and meat, often thinly sliced pork. It can be seasoned with either soy sauce or a savory sauce similar to Worcestershire sauce. It's often topped with bonito flakes, green onions, sesame seeds, nori seaweed, or pickled ginger!
Are udon noodles vegan?
Udon noodles themselves are vegan friendly, but they’re traditionally served with non-vegan friendly ingredients. Often, udon is served in a bowl with udon dashi soup using stock taken from kombu seaweed, and dried sardines and bonito flakes. Common toppings are deep-fried tofu, eggs, green onions, and “tenkasu” (tempura crumbs).
So how do we add flavor to yaki udon while keeping it vegan friendly? Massaman curry paste! You only need a little bit to flavor the whole dish. Another element to make this dish delightful is jackfruit confit!
Jackfruit confit has quickly become my favorite meat substitute! I put it in my stuffing and my nachos and it's the best! There's no way you'll be missing the meat once you add some marinated green jackfruit crisped up in some oil!
Are udon noodles gluten free?
No. Udon noodles are made using flour and water. If you are gluten intolerant or sensitive to gluten, I'd recommend substituting rice noodles or gluten-free pasta!
How to make vegan massaman yaki udon
In a small bowl, mix together the soy sauce, mirin, and massaman curry paste until smooth. Set it aside.
Add sesame oil to a nonstick skillet and heat it over medium heat. Once it's hot, add the jackfruit confit and cook it until browned and crispy around the edges, about 5 minutes. Take the jackfruit onto a plate and set it aside.
Add the sliced onion and carrot, and cook for about 3 minutes. Add the cabbage and cook for another 2 minutes. Add the cooked udon noodles, jackfruit, massaman curry sauce, and toss it so all the udon noodles are coated in the sauce.
Plate it up, top it with some green onions and sesame seeds, and serve while it's hot!
Vegan Massaman Yaki Udon
- 14 ounces cooked udon noodles
- 1½ cups sliced onion
- 1 cup sliced carrot
- 2 cups chopped cabbage
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
- 2 cans Nature's Charm jackfruit confit
- 2 teaspoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon Chef's Choice massaman curry paste
- 1 tablespoon sesame oil
- In a small bowl, mix together soy sauce, mirin, and massaman curry paste until smooth. Set aside.
- Add sesame oil to a nonstick skillet and heat it over medium heat. Add the jackfruit and cook it until browned and crispy around the edges, about 5 minutes. Take it out onto a plate and set it aside.
- Add the onion and carrot, and cook for about 3 minutes. Add the cabbage and cook for another 2 minutes. Add the udon noodles, jackfruit, massaman curry sauce, and toss it so all the noodles are coated.
- Plate it up and top it with some green onions and sesame seeds.