This creamy Vegan Carbonara with Udon Noodles is an Asian twist on a classic Italian dish. It’s flavourful silky and with the addition of bouncy Japanese udon noodles makes this recipe so good! Topped with savoury pecan bacon this dairy free, egg free, carbonara will be your family’s new favourite easy dinner.
Traditionally carbonara is made with egg yolks to create a rich and creamy sauce but in this recipe we’re using oat milk, all purpose flour, and olive oil to create that similar luscious and smooth texture.
Don’t want to make the homemade pecan bacon?! You can customize by using your favourite store bought vegan bacon or smoked tofu which would be super yummy in this recipe.
Why You’ll Love This Recipe
- Slurpable Udon Noodles. Thick, chewy, irresistible udon noodles, you won’t want to make carbonara any other way.
- This Pecan Bacon Is So Tasty. Crispy roasted pecans tossed in a vegan bacon flavoured seasoning, they’re so addictive!
- Family Friendly Recipe. Everyone loves creamy pasta and this one will definitely be a crowd pleaser. It comes together in about 30 minutes too!
Ingredient Notes & Substitutions
- Udon Noodles – I recommend using the frozen kind that comes in packs of five 8 ounce (250g) bricks which can be found in the frozen aisle of any asian grocery store. I find the vacuumed sealed udon packs have a softer texture and the dried udon noodles have a completely different texture that I don’t recommend in this recipe. In a pinch you can substitute your favourite spaghetti pasta.
- Olive Oil – To cook the garlic, you can substitute your favourite vegetable oil.
- Garlic – To add flavour, feel free to use jarred or fresh minced garlic.
- All Purpose Flour – This thickens the sauce and helps create that creamy texture.
- Oat Milk – You can substitute just about any dairy free plant milk but I prefer using oat milk which is creamy and has a neutral taste which is similar to cows milk. I like using the original flavoured oat milk as that is what I always have in my fridge but unsweetened/unflavoured will work as well.
- Nutritional Yeast – This adds a cheesy umami flavour to the sauce.
- Black Salt (kala namak) – This will add an eggy flavour to the sauce, this is optional, just add more salt to taste if omitting the black salt.
- Salt & Pepper – To season.
- Corn – To add texture, colour, and freshness feel free to substitute your favourite vegetable.
- Pecan Bacon – My homemade recipe is below but you can substitute your favourite vegan bacon.
- Parsley – Fresh parsley adds the perfect touch of fresh flavour to this creamy dish.
Step By Step Instructions
*Video tutorial is down below in the recipe card*
- Make the pecan bacon marinade and let sit for 10 mins.
- Bake at 350F for 6-7 mins stirring halfway.
- Place two frozen bricks of udon noodles on a microwave safe plate
- Microwave for 3-4 mins or until thawed and noodles easily separate. Set aside.
- Heat a large non stick frying pan over medium high heat with olive oil and minced garlic. Cook for 1 min or until fragrant.
- Stir in the flour and cook for 1 min.
- Slowly add the oat milk whisking constantly to get rid of any lumps. Bring to boil and cook for 5 mins or until sauce thickens.
- Stir in nutritional yeast, black salt, salt and pepper. If the sauce becomes too thick just stir in 1/4 -1/2 cup of oat milk to thin. Taste and adjust seasonings.
- Add the thawed udon noodles and corn, stir until combined and heated through.
- Serve topped with pecan bacon and fresh parsley.
Recipe Tips & Notes
- Instead of microwaving the frozen udon noodles, you can thaw them overnight in the fridge or boil them for 2-3 mins to loosen and then strain immediately as they will continue to cook in the pan.
- If sauce gets too thick add 1/4 – 1/2 cup more of plant milk and if the sauce is too thin, just cook it for a few minutes longer.
- If you don’t like pecans or are allergic to them, feel free to use your favourite store bought vegan bacon, smoked tofu, tempeh bacon, mushroom bacon, or even vegan ham.
Frequently Asked Questions
Traditional carbonara is made with eggs so to replicate the eggy flavour I like to add black salt (kala namak) to the sauce. Black salt isn’t actually black in colour, its a salt that tastes just like eggs. It’s a pretty neat ingredient that I highly recommend you try in this recipe. A little goes a long way but if your not into the eggy flavour then you can just use regular salt to taste.
In this recipe we’re using plant milk, all purpose flour and olive oil to create this decadent and creamy sauce. Traditional carbonara is made with eggs and cheese, so of course this vegan version is a bit different.
Store any leftovers in an airtight container for up to 3 days in the fridge. This is best eaten the day you make it. To reheat, cook in a non stick pan until hot or microwave until heated through.
MORE ASIAN RECIPES:
DID YOU MAKE THIS VEGAN CARBONARA WITH UDON NOODLES?
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Vegan Carbonara with Udon Noodles
Ingredients
- 500 g udon noodles (frozen)
- 3 tbsp olive oil
- 1/2 tbsp minced garlic
- 1/4 cup all purpose flour
- 2 cups oat milk
- 2-4 tbsps nutritional yeast
- 1/2 tsp black salt
- 1/4 tsp salt or to taste
- black pepper to taste
- 1 cup frozen corn
Pecan Bacon
- 1/2 cup pecans (chopped)
- 1/2 tbsp olive oil
- 1 tsp soy sauce
- 1 tsp maple syrup
- 1 tsp sriracha
- 1/4 tsp paprika
- 1/4 tsp liquid smoke
- 1/8 tsp garlic powder
Instructions
- To make the pecan bacon mix all the ingredients together in a bowl. Let marinade for 10 mins.
- Then spread out evenly on to a parchment lined baking sheet. Bake at 350F for 6-7 mins stirring halfway through until golden brown, make sure to watch it carefully as it will burn if left in to long. It will crisp up as it cools completely on the baking sheet.
- Place the two frozen bricks of udon noodles on a microwave safe plate. Microwave for 3-4 mins or until thawed and noodles easily separate. Set aside.
- Heat a large non stick frying pan over medium high heat with olive oil and minced garlic. Cook for 1 min or until fragrant.
- Stir in the flour and cook for 1 min.
- Slowly add the oat milk whisking constantly to get rid of any lumps. Bring to boil and cook for 5 mins or until sauce thickens.
- Stir in nutritional yeast, black salt, salt and pepper. If the sauce becomes too thick just stir in 1/4 -1/2 cup of oat milk to thin. Taste and adjust seasonings.
- Add the thawed udon noodles and corn, stir until combined and heated through.
- Serve topped with pecan bacon and fresh parsley.
Video
Notes
- Instead of microwaving the frozen udon noodles, you can thaw them overnight in the fridge or boil them for 2-3 mins to loosen and then strain immediately as they will continue to cook in the pan.
- If sauce gets too thick add 1/4 – 1/2 cup more of plant milk and if the sauce is too thin, just cook it for a few minutes longer.
- If you don’t like pecans or are allergic to them, feel free to use your favourite store bought vegan bacon, smoked tofu, tempeh bacon, mushroom bacon, or even vegan ham.
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