Good golly these noodles are good! So good, in fact, that we’re pulling them from the archives. Whether you’re feeding a plant-based pioneer or you’re just looking to squeeze more plants into a dish, these noodles are the way to go.

Aside from the flavor explosion these noodles bring to the table, you can count on a whole lot of nutrients: calcium (from the tofu, broccoli, and bell peppers), protein (from the tofu, whole grain udon noodles, and broccoli), iron (from the purple cabbage), beta-carotene (from the carrots), and a boatload of antioxidants and fiber (from all the fresh veggie ingredients).



Vegan, gluten free (optional), dairy-free

Recipe by Jentry Lee Hull adapted from The Kind Mama

Yields 4 servings


  • 4 bundles of udon noodles, cooked (I used Hakubaku Organic Udon)
  • 1 head broccoli, broken/cut into florets
  • 1-2 Tbsp. avocado oil
  • 1-14oz. organic sprouted tofu, cubed (I used Wildwood Organic High Protein Super Firm Tofu)
  • 1 large yellow onion, sliced thinly into semi-circles
  • 4 cloves garlic, minced
  • 2 Tbsp. ginger root, minced (I used The Ginger People)
  • ½ jalapeño, seeded and thinly sliced, optional
  • 12-15 shiitake mushrooms, trimmed and sliced
  • pinch of salt
  • 1 bell pepper, seeded and thinly sliced into strips
  • 2 cups shredded carrots
  • 1 cup shredded purple cabbage
  • 2-3 scallions, thinly sliced
  • 2 Tbsp. tamari
  • 1 Tbsp. plum vinegar
  • Red pepper flakes, optional
  • 1 Tbsp. sesame seeds, for garnish
  • Sriracha, for garnish


  • Bring a large pot of salted water to a boil and cook udon noodles according to directions (about 4-6 minutes), or until al dente.
  • About 1-2 minutes before the noodles are done cooking, add broccoli florets to the boiling water – giving them just enough time to turn bright green and tender.
  • Drain the noodle/broccoli mixture, but do not rinse (the starch from the noodles will adhere to the sauce). Set aside.
  • In a large wok or pan, over medium-high heat, sauté tofu cubes in avocado oil for about 3-5 minutes on each side, or until edges become crispy and golden brown.
  • Remove tofu and set aside.
  • In the same large wok/pan, sauté onion for a couple minutes.
  • Add garlic, ginger and jalapeño. Toss and cook for another 2-3 minutes.  Be careful not to burn.
  • Incorporate shiitake mushrooms and a pinch of salt, and cook until mushrooms begin to release moisture and brown.
  • Stir in sliced bell pepper, shredded carrots and cabbage, and sauté for about 5 more minutes.
  • Add scallions, tamari, plum vinegar, and red pepper flakes.
  • Incorporate cooked noodles, broccoli and crispy tofu.
  • Cover, reduce heat to low-medium and cook for another 3-5 minutes.
  • Adjust seasoning to taste.
  • Transfer to serving dishes, garnish with sesame seeds and/or Sriracha, and enjoy!


  • Substitute the udon noodles with brown rice noodles to make this dish gluten free.


Thrive on,

Coach Jentry