Obsessed with udon noodles
Obsessed with udon noodles is a easy Japanese recipe that serves 2. 450 calories per serving. Recipe by Raquel Ravivo on YouTube.
Prep: 5 min | Cook: 10 min | Total: 20 min
Cost: $5.80 total, $2.90 per serving
Ingredients
- 200 g Udon Noodles (dried, cook according to package instructions)
- 200 g Firm Tofu (pressed and crumbled)
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Dark Soy Sauce (adds color and depth)
- 1 Tbsp Mirin
- 1 tsp Granulated Sugar
- 2 cloves Garlic (minced)
- 2 stalks Green Onion (white parts sliced for cooking, green tops for garnish)
- 1 tsp Sesame Oil (for finishing drizzle)
- 2 Tbsp Vegetable Oil (for frying tofu)
Instructions
Prepare the Sauce
In a small mixing bowl combine light soy sauce, dark soy sauce, mirin and granulated sugar. Stir until the sugar dissolves.
Time: PT2M
Cook the Udon Noodles
Bring a large pot of water to a rolling boil, add the udon noodles and cook according to package directions (usually 3–5 minutes). Drain in a colander and set aside.
Time: PT5M
Temperature: boiling
Prep Aromatics
While the noodles cook, mince the garlic and slice the green onion, separating the white parts from the green tops.
Time: PT2M
Fry the Tofu
Heat the skillet over medium‑high heat, add vegetable oil, then crumble the pressed tofu into the pan. Fry, stirring occasionally, until the pieces are golden brown and crisp, about 4–5 minutes.
Time: PT5M
Temperature: medium-high
Add Garlic and White Green Onion
Add the minced garlic and the white parts of the green onion to the tofu. Stir‑fry for 1 minute until fragrant, being careful not to let the garlic burn.
Time: PT1M
Temperature: medium-high
Incorporate the Sauce
Pour the prepared sauce over the tofu mixture. Stir to coat and let it simmer for 1–2 minutes until it thickens slightly.
Time: PT2M
Temperature: medium
Combine Noodles
Add the cooked udon noodles to the skillet. Toss everything together for 1–2 minutes so the noodles are evenly coated and heated through.
Time: PT2M
Temperature: medium
Finish and Serve
Drizzle the sesame oil over the noodles, sprinkle the green onion tops, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 15 g
- Carbohydrates
- 70 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan (if using a vegan sesame oil and no animal‑based broth)
Allergens: Soy, Wheat, Sesame
Ingredient Substitutions
- Instead of Udon Noodles: Soba noodles, Spaghetti
- Instead of Firm Tofu: Extra‑firm tofu, Tempeh
- Instead of Light Soy Sauce: Tamari
- Instead of Dark Soy Sauce: Mushroom soy sauce
- Instead of Mirin: Sake + sugar, Rice vinegar + sugar
- Instead of Granulated Sugar: Honey, Maple syrup
- Instead of Garlic: Garlic paste
- Instead of Green Onion: Chives
- Instead of Sesame Oil: Peanut oil, Olive oil
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Large Pot
- Skillet or Wok
- Mixing Bowl
- Spatula or Wooden Spoon
- Measuring Spoons
- Knife
- Cutting Board
- Colander
Critical Steps — Do Not Skip
- Press and crumble tofu before frying to achieve a golden crust.
- Do not overcook garlic; burnt garlic makes the dish bitter.
- Add dark soy sauce for color and depth; missing it results in a pale sauce.
Chef Tips from the Video
- Use a high‑smoke‑point oil like grapeseed for the tofu fry for extra crispness.
- Add a pinch of toasted sesame seeds with the finishing drizzle for extra texture.
- For a spicy kick, stir in a small amount of chili oil or crushed red pepper flakes with the sauce.
Troubleshooting
Tofu turns soggy instead of crispy.
Press the tofu for at least 20 minutes to remove moisture and fry over medium‑high heat without crowding the pan.
Noodles clump together.
Rinse cooked noodles briefly with warm water and toss with a tiny drizzle of oil before adding to the pan.
Sauce is too salty.
Add a splash of water or a pinch of sugar to balance the saltiness, and reduce the amount of soy sauce next time.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended – noodles become mushy after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce and store it in a small jar; it keeps for a week in the fridge.
- Press and crumble tofu a few hours ahead and keep it covered in the fridge.
Frequently Asked Questions
What is the cultural significance and history of udon noodles in Japanese cuisine?
Udon is a thick wheat noodle that has been enjoyed in Japan for centuries, originally popularized in the Kagawa region known as "Sanuki udon." It is a staple comfort food, often served in simple broth or stir‑fried, and represents the Japanese values of simplicity and seasonal freshness.
What are the traditional regional variations of udon in Japan?
Regional variations include Kagawa's chewy Sanuki udon, Tokyo's softer Kansai style, and Hokkaido's cold zaru udon served with a dipping sauce. Each region adjusts noodle thickness, dough hydration and typical toppings.
How is udon traditionally served in Japan?
Udon is traditionally served either hot in a dashi‑based broth with toppings like tempura, scallions, and kamaboko, or cold on a bamboo mat (zaru) with a dipping sauce. Stir‑fried versions, like yakisoba‑style udon, are also common for quick meals.
What occasions or celebrations feature udon in Japanese culture?
Udon is often eaten on New Year's Day (Toshikoshi udon) to symbolize longevity, and during festivals where street vendors serve hot bowls to keep crowds warm. It is also a go‑to comfort food for everyday family meals.
How does this Quick Tofu Udon Noodles recipe fit into the broader Japanese cuisine tradition?
The recipe follows the Japanese principle of quick, balanced meals by pairing wheat noodles with protein (tofu) and a simple soy‑mirin sauce, mirroring classic stir‑fried udon dishes while keeping it vegetarian and suitable for a fast weekday dinner.
What are the authentic traditional ingredients for udon stir‑fry and acceptable substitutes?
Traditional stir‑fry udon uses wheat udon noodles, soy sauce (light and dark), mirin, dashi stock, and protein such as chicken or seafood. In this vegetarian version, tofu replaces meat and vegetable oil replaces dashi; you can substitute tamari for soy sauce or use rice vinegar plus sugar for mirin.
What other Japanese dishes pair well with Quick Tofu Udon Noodles?
Serve alongside a simple miso soup, a side of pickled ginger (gari), or a fresh cucumber sunomono salad. A small portion of edamame or a Japanese‑style omelette (tamagoyaki) also complements the meal.
What are the most common mistakes to avoid when making Quick Tofu Udon Noodles at home?
Common mistakes include overcrowding the pan which steams rather than fries the tofu, burning the garlic, and using too much soy sauce which makes the dish overly salty. Also, failing to rinse cooked udon can cause clumping.
Why does this recipe use dark soy sauce instead of only light soy sauce?
Dark soy sauce adds a richer, caramelized color and a subtle sweetness that light soy sauce lacks. It deepens the flavor and gives the finished noodles that characteristic glossy, amber hue.
Can I make Quick Tofu Udon Noodles ahead of time and how should I store them?
Yes, you can prepare the sauce and crumble the tofu ahead of time. Store the sauce in a sealed jar in the refrigerator for up to a week and keep the tofu in an airtight container. Reheat the tofu and combine with freshly cooked udon just before serving.
What does the YouTube channel Raquel Ravivo specialize in?
The YouTube channel Raquel Ravivo specializes in fast, approachable home‑cooking videos that focus on 10‑15‑minute meals, often featuring Asian-inspired flavors, simple ingredient lists, and step‑by‑step visual guides for busy cooks.
Last updated: August 28, 2026
