Super easy vegan mayo corn udon made in the microwave for a quick meal thats creamy, flavourful and satisfying! Add spicy mustard or togarashi for a spicy kick.
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Corn Mayo Udon (5 Minutes!)
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
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Easy vegan mayo corn udon made in the microwave for a quick weeknight meal! Creamy, sweet and a touch of heat for a spicy flare.
Ingredients
- 1 package frozen udon noodles (250g)
- 1 tbsp vegan butter
- 2 tbsp vegan mentsuyu (OR ½ tsp mushroom stock powder, 2 tsp soy sauce & 1 tsp sugar)
- 1/4 tsp garlic powder
- pepper to taste
- 1 scallion, whites and greens seperated
- 1 heaping tbsp vegan mayo
- ¼ cup corn
- shredded nori (kizami nori)
- Optional: spicy mustard and togarashi (Japanese chili spice)
Instructions
- Place frozen udon in a bowl with butter, noodle soup base and garlic powder. Microwave for 2 minutes on high (or until udon is almost thawed and cooked. Microwave the corn and white part of the scallions for 45-60 seconds. Stir in vegan kewpie mayonnaise and green parts of the scallions. Serve with nori and togarashi.
Notes
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: entree
- Method: microwave
- Cuisine: vegan, japanese
SAVE IT FOR LATER! ↓
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Delicious!
★★★★★
Don’t usually like to microwave my food, but I *had* to try this! So glad I did! When you want something simple, quick, and YUMMY, this is it! 🙂
★★★★★
Not a fan of the microwave but it sure looks weirdly amazing ! I’ll be trying it right now !
So easy to make! I adore how creamy and delicious this is 😍
★★★★★
My new go to udon noodles! I can’t believe how quick it was to make
★★★★★
Thank you Lisa! This was Delicious & I highly recommend to anyone reading this! I initially was looking for a Yaki udon recipe but this was such an awesome find. I don’t own a microwave and I was able to make this quick on the stove. Boiled water to cook the frozen udon, also tossed in frozen corn and edamame – then blanched spinach before I strained the water. Tossed back in the pot, mixed together the seasoning and ready to serve.
It’s was perfection! I will be sharing with friends and family 🙂
★★★★★
Soo good! Quick and easy. Used fresh udon, frozen corn, and boiled it all in a little water! Didn’t use vegan butter tho…🤫
★★★★★
Very easy, very quick and super delicious! I’ve actually made this recipe several times. I just run hot tap water over noodles till separated, but I still microwave to warm everything up.
★★★★★
Wow it should be criminal to make something so delicious so conveniently (in the microwave in 5 minutes!)
★★★★★
So creamy and delicious! I made this tonight and can definitely see this recipe becoming a regular dinner staple, especially on nights I can’t be bothered to fuss around in the kitchen. The kewpie mayo recipe is incredible too, and so versatile. I didn’t have mentsuyu so just used veg stock and soy sauce instead – still really good!
★★★★★
My go to recipe when I feel lazy! I must have made it already 5-times and I LOVE IT!
I am actually sad because currently my microwave is broken and I can’t make this dish. Hopefully it will get fixed soon
★★★★★
this recipe and the shoyu udon one have both very quickly become my work from home lunch favorites. they’re so easy and don’t require any ingredients that you might not have around. plus you can pretty easily add or sub ingredients depending on what you have around.
i have an executive functioning disorder which makes meal prep and cooking difficult but these udon recipes take nearly all the stress out of it which is why they grew on me so quickly. 🙂
★★★★★
Great recipe for a quick supper! I used a pan because we don’t have a microwave and it worked just fine. Love the miso and butter combination, really cosy. Thanks so much!
★★★★★
I used my rice cooker to make this. added some cabbage while it steamed and some sesame oil at the end. DEFINITELY would make again (and I will after I try the sesame miso version.)
★★★★★