Creamy Tom Yum Udon Noodles
Creamy Tom Yum Udon Noodles made with spicy tangy savory tom yum flavors and creamy coconut milk, topped with fresh herbs and optional crispy tofu!
The first time I tried Veg Tom Yum soup was at a random restaurent in Phoenix almost a decade ago. I still dream of that tum yum soup, because it was THAT GOOD! I am a huge fan of Tom Yum flavors. It is spicy, tangy, savory with hint of sweetness to balance it all out. Tom Yum Soup is super simple to make. There are some key ingredients that brings the flavors together. Them being, lemongrass, galangal, lime leaves, garlic and thai red chilis. These key ingredients are boiled with shrimps for some time to bring out that OG Tom Yum flavors.
If you know me, you know by now that I am always looking for ways to make cooking a bit easy without compromising the flavors and texture. Which is the reason I like using vegetarian Tom Yum paste along with fresh ginger, garlic, thai chili. This way I can rely on some easy to find and pantry friendly ingredients. Being a vegetarian, I skip the shrimp when I make this soup.
Lately I have been into creamy saucy noodles, especially during winter. I love me a one pot meal that is full of flavors, filling and well balanced! That is where this recipe was born. Using easy to find ingredients for flavors, onion and mushroom like vegetable for fiber, udon noodle for that satisfying carb and crispy baked tofu for protein!
The creamy udon is surely easy one pot item. While I wait for crispy tofu to bake, my noodles are ready. Then the fun part begins. Adding fun toppings like chili oil, crispy tofu, cilantro and scallions with a squeeze of lime on top of hot saucy flavor bomb udon. Then I sit peacefully and slurp my way to happy and full belly!
Sounds super yum and easy, right?!?! It is truly one of those easy under 30 minutes recipes that comes together in no time and sure to hit the spot! This recipe is also very flexible in terms of how to use the saucy creamy broth. I end up adding sticky chewy udon to it, you can simply just skip the udon and add crispy tofu to it. Then use it like a tofu curry over plain white rice. You can also use it it as a soup if you make it less thick by adding some water or broth to the creamy sauce or even use any type of noodles to even make it like a ramen.
Honestly, this creamy broth recipe can be served as many different ways without compromising the flavors. I also have an amazing Tofu Udon Stir Fry recipe on my blog which is a completely different flavor palette than this one, in case you are interested in trying! If you end up making it and liking it, leave me a comment below. Or simply tag me on Instagram @myvegetarianroots. I would love to get your feedback!
Happy & Healthy Eating!
Creamy Tom Yum Udon Noodles
Ingredients
- 14 oz Fresh Cooked Stir Fry Noodles available at many grocery stores in fridge section
- 2 tbsp Avocado Oil any choice of oil
- ½ small Sweet Yellow Onion, Sliced
- 8 oz Choice of mushrooms, sliced I like either baby bella or shiitake mushroom
- 1 tbsp Grated Ginger
- 1 tbsp Minced Garlic
- 1 tbsp Thai Chili, red or green less for less spiciness
- 3 tbsp Vegetarian Tom Yum Paste any choice of tom yum paste
- 13.5 oz Light Coconut Milk
- ¼ tsp Salt
- 1 tbsp Dark Soy Sauce
- 1 tbsp Raw Cane Sugar (additional 1 tsp) 1 tbsp + 1 tsp
- ¼ cup Chopped Thai Basil optional
- ¼ cup Chopped Cilantro
Crispy Baked Tofu Cubes (Optional), you can half the amount, I like to double the tofu for extra protein!
- 12 oz Pressed Cubed Extra Firm Tofu I like to use soy free big mountain tofu
- 1 tsp Gochugaru Powder (chili powder) available at any asian stores/amazon
- ½ tsp Salt
- ½ tsp Garlic Powder
- ¼ tsp Black Pepper Powder
- 2 tbsp Corn Starch
- Avocado Spray Oil
Garnishing
- ½ cup Chopped Cilantro
- 2-4 Lime Wedges
- 2 tbsp Choice of Chili Oil
Instructions
Crispy Baked Tofu Cubes (Optional garnishing)
- Press and pat dry tofu. Cut it in small cubes. Coat all cubes with mix of corn starch, salt, pepper, garlic powder and Gochugaru Powder (chili powder).
- Once all the tiny cubes are well coated, lay it down on greased baking tray in a single layer. Spray more oil on top. Bake it on 425℉ for 20 minutes. Once done keep it aside.
Make the Creamy Tom Yum Udon Noodles
- While tofu is baking, let's make the udon. Heat up 2 tbsp of avocado oil in a pot. Saute ginger, garlic, and thai green chili on low/medium heart for few seconds or until raw smell of garlic is gone.
- Add in sliced onions and mushrooms with ¼ tsp of salt. Mix well, cover and cook for 2-3 minutes or until onions are translucent while still holding crunch and mushrooms are softer, while stirring couple of times during this step.
- Add in 3 tbsp of tom yum paste with just a little coconut milk. Mix it all and cook for 1-2 minutes. Then add in remaining of the coconut milk, sugar and soy sauce. Mix well and bring it to simmer.
- Once simmering, add in ready to use cooked udon noodles right from the packet (these type of udon noodles in less than 2 minutes). Cover it and cook for 1-2 minutes.
- Uncover it and wiggle noodles to separate them without breaking. Once all noodles are nicely separated, cover and cook it again for 1-2 minutes.
- Uncover and add in chopped thai basil and cilantro. Mix well. It should still be saucy.
- Once ready, serve it in 2 serving bowl. Top it with crispy baked tofu, chopped cilantro, choice of chili oil and lime wedge. Slurp your way to happy and full belly!!