These Spicy Udon Noodles with Sriracha Tofu are loaded with protein and nutrients! The veggies cook down as you fry them, so you don’t even realize how much you’re eating! 😋
This Udon Recipe has some heat🔥, so you better be able to handle spicy foods before you make this recipe. If you don’t want them THAT spicy, just reduce the amount of serrano pepper paste that you add. I recommend starting with half of a pepper, but if you think you can handle it, add the whole thing!
Even though it might look difficult to make, this Udon Noodles Recipe is very simple and doesn’t take much time at all! That’s because we’re using baked tofu (a very hands-off way of cooking tofu) and pre-chopped, frozen stir fry veggies!
How to Make Spicy Udon Noodles
Before you start to make this Udon Noodle Recipe, you want to press your tofu and marinate it in sriracha hot sauce for at least an hour. You can even do this the night before and let it marinate all night! You can use whatever shape of tofu you want, but I like to use thin strips for this recipe.
When you are ready to make the noodles, preheat the oven to 350°F. Place your tofu on a lightly greased baking sheet (or a silicone baking mat) and bake for 25 minutes.
While the tofu is baking, chop up your cabbage and onions and begin heating a wok on medium heat. Again, you can cut your veggies however you want, but I like to use thin strips because it goes well with the noodles.
Heat some sesame oil in the wok and start frying a bag of pre-chopped stir fry vegetables. Once these are thawed, add in your cabbage and onions. Cook The vegetables until soft.
When all of the vegetables are soft and well-cooked (but not burned), add in your udon noodles.
If this is your first time cooking with udon noodles: When the noodles come out of the package, they will seem very stuck together. Do not force them to separate. This will only result in the noodles breaking into small pieces.
Instead, let them slowly heat up. Once they combine with the oils and the moisture of the veggies, they will begin to separate. If you want to speed up the process a little, add some sesame oil to the noodles.
At some point during this process, either before you start cooking the vegetables or after you add the udon noodles, start making the sauce. For the Spicy Udon Noodle Sauce, it is important that you grate your garlic, fresh ginger, and serrano peppers.
If you don’t grate these ingredients, the whole sauce won’t be flavored evenly. Instead, you’ll have chunks of these ingredients and each bite will taste differently. If you don’t have a grater, a food processor will work. Just make sure these three ingredients are completely pulverized.
Simmer the sauce on medium-low heat for about 10 minutes. If you simmer for a little more or less time, that’s fine. The heating process is just to release the flavors and thicken the sauce.
When the udon noodles are pretty much separated, add in your sauce and baked sriracha tofu. Stir all of the ingredients together to combine. For garnish, add toasted sesame seeds and green onions.
Spicy Udon Noodles with Sriracha Tofu
Spicy Udon Noodle Sauce:
- ¼ cup soy sauce
- ½ cup water
- 1 tbsp sriracha
- 1 tsp sesame oil plus more for stir fry
- 1 tsp agave
- ½ tbsp corn starch
- ½ tbsp fresh ginger grated
- 1 tsp garlic grated
- 1 serrano pepper grated
Stir fry Veggies:
- 4 cups cabbage cut into thin strips
- 1 medium onion cut into thin strips
- 1 bag stir fry veggies (20oz)
- udon noodles 400g (1 package made of two small bags)
- 1 block extra firm tofu
- sriracha (enough to cover tofu)
- Press tofu
- Cut tofu into small strips (or desired shape) and marinate in sriracha for at least one hour.
- Bake in the oven for 25 minutes at 350°F
Spicy Udon Sauce:
- Combine all ingredients in small pot and heat over medium-low heat for 10 minutes. (**Make sure ginger, garlic, and serrano peppers are GRATED, not minced)
For Udon Stir fry:
- Chop onions and cabbage into thin strips.
- In a wok on medium heat, add some sesame oil and cook a bag of stir fry vegetables until thawed.
- Add in onions and cabbage and cook all veggies until soft.
- Add in bags of udon noodles and allow them to separate. (**Do not force them to separate. It may take time)
- After the noodles have separated, add in the spicy udon sauce and tofu and stir to combine.
- Garnish with toasted sesame seeds and green onions.