I’m here to help you do Veganuary your way. Cooking vegan meals might seem daunting, but egg-, meat- and dairy-free recipes can be easy and delicious. From alternative versions of your family favourites to new veg-packed ideas, I’ve got plenty of vegan recipes for you like this amazing “Spicy Udon Noodle Stir Fry” that we will make together today:


  • Udon noodles, preferably fresh or frozen
  • Homemade chili paste, or any (chili) sauce of choice

Vegetables I used:

  • 1 small zucchini
  • 1 carrot
  • 1 8 oz package of portabella mushrooms
  • 2 scallions
  • 1/2 cup of shelled edamame


Clean and cut vegetables and cook udon noodles according to package directions. Drain and rinse well.

Stir fry vegetables in batches and season them lightly with coconut aminos.

When using mushrooms, fry those first until browned, add a splash of coconut aminos, and set them aside. Then stir-fry the rest of your veggies, in my case carrots and zucchini, followed by shelled edamame and scallions.

Add mushrooms back to the pan, along with the cooked noodles and chili paste, and cook for another minute until heated through. If needed, add some extra liquid (noodle-cooking water or broth) to prevent sticking.

Top with more sliced scallion tops and enjoy!



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