Vegan Massaman Yaki Udon brings a spicy Thai twist to the classic Japanese stir-fried noodle dish. It’s quick to make, full of flavor, and perfect for busy weeknight dinners or when you want a satisfying plant-based meal in under 20 minutes.
Vegan Massaman Yaki Udon
Vegan Massaman Yaki Udon combines Japanese yaki udon with the warm, aromatic flavors of Thai massaman curry. The sauce is simple—soy sauce, mirin and a touch of massaman curry paste—while jackfruit confit provides a meaty, shredded texture that crisps nicely in the pan. This dish is flexible: swap vegetables or use a different vegan meat substitute if you prefer.
What is yaki udon?
Yaki udon is a Japanese stir-fried noodle dish made with thick udon noodles. Unlike yaki soba, which uses wheat-based Chinese-style noodles, yaki udon features the chewy, satisfying texture of udon. It’s typically stir-fried with vegetables and thinly sliced meat and seasoned with soy sauce or a savory Worcestershire-style sauce. Common toppings include green onions, sesame seeds, nori, and pickled ginger. In this vegan version we replace traditional protein with jackfruit confit and use massaman curry paste for a Thai-inspired flavor profile.
Are udon noodles vegan?
The noodles themselves are typically vegan—made from wheat flour and water—but udon dishes are often served with non-vegan broths or toppings. Traditional udon broth commonly uses dashi made from kombu and bonito flakes, and toppings may include eggs or fish-based ingredients. For a vegan dish, choose udon noodles without added eggs and pair them with plant-based sauces and toppings, like the massaman curry-based sauce used here and sesame seeds and green onions for garnish.
Massaman curry paste adds rich, mildly spicy flavors that work surprisingly well in a stir-fry. You need only a small amount to coat the noodles and vegetables. Jackfruit confit is an excellent vegan substitute for shredded meat: when sautéed until the edges crisp, it provides a pleasing texture and soaks up the curry-flavored sauce.
Are udon noodles gluten free?
No. Udon noodles are made from wheat flour and water, so they contain gluten. If you need a gluten-free option, substitute rice noodles or a certified gluten-free pasta to keep the dish safe and still delicious.
How to make Vegan Massaman Yaki Udon
Below is an easy, straightforward method that yields a flavorful, well-balanced stir-fried udon. The whole recipe takes about 15 minutes from start to finish once your ingredients are prepped.
Course: Main Course
Cuisine: Japanese, Thai-inspired
Prep Time: 5 minutes • Cook Time: 10 minutes • Total Time: 15 minutes
Servings: 2 plates • Author: Ai Willis
Ingredients
- 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 jackfruit confit (young green jackfruit)
- 2 teaspoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon massaman curry paste
- 1 tablespoon sesame oil
Instructions
- In a small bowl, whisk together the soy sauce, mirin, and massaman curry paste until smooth. Set the sauce aside.
- Heat the sesame oil in a nonstick skillet over medium heat. Add the jackfruit confit and sauté until browned and slightly crispy on the edges, about 4–6 minutes. Transfer the jackfruit to a plate and reserve.
- In the same skillet, add the sliced onion and carrot. Cook, stirring occasionally, for about 3 minutes until the onion is translucent and the carrot begins to soften.
- Add the chopped cabbage and cook for another 2 minutes, until the cabbage wilts but still retains some crunch.
- Add the cooked udon noodles, the browned jackfruit, and the prepared massaman sauce to the skillet. Toss everything thoroughly so the sauce evenly coats the noodles and vegetables. Cook 1–2 minutes more to heat through and let flavors meld.
- Divide the yaki udon between plates. Garnish with chopped green onions and sesame seeds, and serve immediately while hot.
Notes
This recipe is easily adaptable: swap in other vegetables like bell peppers or snap peas, adjust the amount of curry paste to suit your spice preference, or use a different vegan protein if jackfruit isn’t available. For a gluten-free version, replace udon with rice noodles or a certified gluten-free pasta.
Nutrition
Serving size: 1 plate
Disclosure – Thank you to Chef’s Choice Foods and Nature’s Charm for sponsoring this post. I use their massaman curry paste and jackfruit confit in this recipe and appreciate their support.
If you try this recipe, take a photo and share it on social media with the handle @aimadeitforyou or tag #aimadeitforyou so others can find your version. Enjoy a comforting, quick, and flavorful bowl of Vegan Massaman Yaki Udon!