Stir-Fried Spicy Garlic Udon Noodles

Ingredients

• 397 g (14 oz)instant fresh udon noodles
• 15 ml (1 tbsp)gochugaru or other chilli powder
• 15 ml (1 tbsp)vegetarian mushroom oyster sauce or stir-fry sauce
• 15 ml (1 tbsp)soy sauce
• 15 ml (1 tbsp), or to tastesugar
• 5 ml (1 tsp)sesame seeds
• 15 ml (1 tbsp)sesame oil
• 15 ml (1 tbsp)water
• 30 ml (2 tbsp)neutral oil
• 227 g (½ lb)extra-firm tofu, mashed or crumbled
• 5 ml (1 tsp)dark soy sauce
• 15 ml (1 tbsp)neutral oil
• 15 ml (1 tbsp)minced garlic
• 2spring onions, thinly sliced and divided
• 99 g (3.5 oz)shiitake or other mushrooms, sliced
• 30–60 ml (2–4 tbsp)water, as needed to cook the noodles
• to tastechopped spring onions, for garnish

Instructions

1. 1

   Soften the noodles

   If using instant fresh udon in packets, soak the noodles in hot water for a few minutes or rinse them with hot water to separate them gently. They can break easily, so do not pull apart any clumps by force.

2. 2

   Mix the sauce

   Combine the gochugaru, mushroom oyster sauce, soy sauce, sugar, sesame seeds, sesame oil and 1 tbsp water. Adjust the chilli to suit your preference, then set the sauce aside.

3. 3

   Brown the tofu

   Heat a large wok or non-stick pan over medium-high heat and add 2 tbsp neutral oil. Add the tofu, crumbling any large pieces as needed.

4. 4

   Crisp the tofu

   Leave the tofu undisturbed over medium heat for 3–4 minutes, until lightly browned underneath. It will begin to dry out as its moisture evaporates.

5. 5

   Season the tofu

   Add the dark soy sauce and mix it through the tofu. Cook for another 3–4 minutes, until dry and crumbly like minced meat, then push it to one side of the pan.

6. 6

   Cook the garlic

   Add 1 tbsp neutral oil to the pan. Over medium heat, sauté the minced garlic.

7. 7

   Add spring onions

   Stir in half of the sliced spring onions and cook for 1 minute.

8. 8

   Stir-fry mushrooms

   Add the mushrooms and stir-fry for 2–3 minutes, until tender.

9. 9

   Add noodles and sauce

   Add the noodles, pour over the sauce and mix everything together.

10. 10

    Finish the noodles

    Cook over medium-high heat for 2–3 minutes. If needed, start with 1–2 tbsp water and mix it through to help cook the noodles. Taste and add salt and pepper if desired; when the noodles are cooked to your liking, turn off the heat.

11. 11

    Garnish and serve

    Top with the remaining chopped spring onions and serve hot.

What are spicy garlic udon noodles?

Udon are thick, chewy Japanese wheat noodles, often served in broths or stir-fries. This version takes an Asian-inspired stir-fry approach, coating them in a punchy sauce with garlic, chilli and a touch of sweetness.

Crisped, crumbled tofu stands in for minced meat, while mushrooms bring savoury depth. The noodles and quick-cooking toppings make this a practical one-pan meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 486 calories, 21g protein, 61g carbs, 19g fat.

The udon provide most of the carbohydrates, while the tofu contributes protein and the neutral and sesame oils provide much of the fat. Mushrooms and spring onions add vegetables to the bowl; for a more balanced plate, serve with a simple side of greens or cucumber.

Choosing the noodles and sauce

Fresh udon: Packets of instant fresh udon can be loosened with hot water before they go into the pan. Handle them gently, as they may split if you force apart a tight clump.

Chilli and savoury notes: Gochugaru gives the sauce its heat; mushroom oyster sauce and soy sauce add savouriness. Taste the sauce before adding it, and adjust the chilli or sugar to your liking.

Getting the tofu crumbly

Dry tofu: Crumbling the tofu before cooking gives it more surface area to brown. Let it sit in the hot pan for the first 3–4 minutes rather than stirring constantly.

Dark soy: A little dark soy seasons and colours the tofu. Cook it for another 3–4 minutes after adding the sauce, so excess moisture can evaporate and the crumbs become drier.

Stir-frying in stages

Garlic and spring onions: Once the tofu is pushed to the side, cook the garlic in the added oil and follow with half the spring onions. Keep the garlic moving so it does not catch.

Mushrooms: Give the sliced mushrooms 2–3 minutes to soften before adding the noodles. This lets them cook without holding up the final toss.

Checking texture and timing

Noodle texture: Stir-fry the sauced noodles for 2–3 minutes, checking that they are hot and tender to your preference. Add water a little at a time if the pan looks dry or the noodles need help loosening.

Pan heat: Medium to medium-high heat helps the tofu brown and the noodles cook quickly. If the pan starts to scorch, lower the heat and stir more frequently.

What to serve alongside

Fresh sides: A crisp cucumber salad or lightly dressed greens offer a cool contrast to the savoury, spicy noodles. Serve them alongside rather than crowding the wok.

Finishing touches: The reserved spring onions add freshness on top. A sprinkle of sesame seeds also works well if you would like a little more texture.

Recipe notes & tips

• Soften packaged udon with hot water rather than pulling apart tight clumps.
• Leave the tofu undisturbed at first so it has time to brown.
• Mix the sauce before you start stir-frying to keep the cooking moving.
• Add the water gradually so the noodles do not become soggy.
• Keep some of the spring onions aside to garnish the finished noodles.

Variations

• Change the heat: Use a milder chilli powder or reduce the gochugaru for less spice.
• Swap the mushrooms: Use another sliced mushroom variety in place of shiitake.
• Add greens: Stir in a handful of quick-cooking leafy greens with the mushrooms.
• Make it sweeter: Adjust the sugar to taste when mixing the sauce.
• Use a different sauce: Choose a vegetarian stir-fry sauce instead of mushroom oyster sauce.

Common mistakes to avoid

• Forcing apart the udon: The noodles can break, so loosen them gently with hot water.
• Stirring the tofu too soon: It may not brown well; leave it untouched for the first 3–4 minutes.
• Crowding the cooking stages: Add the mushrooms after the garlic and spring onions so each has time to cook.
• Adding all the water at once: The noodles can turn too wet; start with 1–2 tbsp and add more only if needed.
• Overcooking the garlic: It can catch in the hot pan; sauté it over medium heat and keep an eye on it.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat in a pan over medium heat, adding a small splash of water if the noodles have dried out.

Frequently asked questions