5-Minute Corn Mayo Udon Recipe: Creamy Japanese Noodle Bowl

Quick vegan corn mayo udon that’s made entirely in the microwave — perfect for busy weeknights. It’s creamy, slightly sweet from the corn, and you can add a touch of heat for contrast. Ready in about five minutes and easy to customize.

• 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
• Freshly ground 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), for garnish
• Optional: spicy mustard and togarashi for extra heat

Instructions

1. Place the frozen udon in a microwave-safe bowl with the vegan butter, mentsuyu (or the mushroom stock/soy/sugar mix), and garlic powder. Microwave on high for 2 minutes, or until the udon is nearly thawed and heated through. In a separate small bowl, microwave the corn and the white part of the scallion for 45–60 seconds. Drain any excess liquid, then stir the warmed corn and scallion whites into the udon. Fold in the vegan mayo and the green parts of the scallion. Season with pepper, top with shredded nori, and sprinkle togarashi or add spicy mustard if you like heat. Serve immediately.

• Nutritional Information Disclaimer: Nutrition details are estimates calculated with an online tool and may vary based on ingredients and brands used.