5-Minute Corn and Mayo Udon Recipe

Easy vegan mayo corn udon made in the microwave for a quick weeknight meal. Creamy, slightly sweet, and with a touch of heat if you like spice.

• 1 package frozen udon noodles (250g)
• 1 tbsp vegan butter
• 2 tbsp vegan mentsuyu (or 1/2 tsp mushroom stock powder + 2 tsp soy sauce + 1 tsp sugar)
• 1/4 tsp garlic powder
• pepper to taste
• 1 scallion, whites and greens separated
• 1 heaping tbsp vegan mayo (kewpie-style recommended)
• 1/4 cup corn
• shredded nori (kizami nori)
• Optional: spicy mustard and togarashi (Japanese chili spice)

Instructions

1. Place frozen udon in a microwave-safe bowl with the vegan butter, noodle soup base (mentsuyu or substitute), garlic powder, and a little pepper. Microwave on high for 2 minutes, or until the udon is mostly thawed and heated through.
2. In a separate small bowl or the same bowl if space allows, microwave the corn and the white parts of the scallion for 45–60 seconds until warmed.
3. Stir the warmed corn and scallion whites into the udon. Add the vegan mayo and mix until creamy. Fold in the green parts of the scallion.
4. Serve topped with shredded nori and a sprinkle of togarashi or a little spicy mustard if desired.

• Nutritional Information Disclaimer: Nutrition information is an estimate calculated with an online tool and may vary based on brands and portion sizes.