Creamy Corn Mayo Udon Ready in 5 Minutes

Easy vegan mayo corn udon made in the microwave for a quick weeknight meal. This recipe combines soft udon noodles with a creamy vegan mayo sauce, sweet corn, umami-rich mentsuyu (or a simple mushroom stock and soy combo), and bright scallions. Ready in about five minutes, it’s a comforting, satisfying bowl that works as a light lunch, speedy dinner or late-night snack. Adjust heat with spicy mustard or togarashi for a bold finish.

This dish highlights simple pantry-friendly ingredients to create a rich, balanced bite: the mayo lends creaminess while the mentsuyu or mushroom stock adds savory depth. The sweetness from corn contrasts beautifully with the savory sauce and toasted nori, and the scallions provide freshness. Because it’s prepared mostly in the microwave, cleanup is minimal and preparation time is ideal for busy days.

Ingredients

• 1 package frozen udon noodles (250 g)
• 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 (Japanese-style vegan mayo if available)
• 1/4 cup corn (fresh, frozen or thawed)
• Shredded nori (kizami nori) for garnish
• Optional: spicy mustard and togarashi (Japanese chili spice) for extra heat

Tip: If you prefer a lighter sauce, reduce the mayo slightly or stir in a splash of hot water or vegetable broth to loosen the mixture.

Instructions

1. Place the frozen udon noodles in a microwave-safe bowl. Add the vegan butter, vegan mentsuyu (or the mushroom stock + soy + sugar mixture), garlic powder and a few grinds of pepper. Stir briefly to distribute the seasonings.
2. Microwave on high for 2 minutes, then check and stir. Microwave for an additional 1–2 minutes if needed, until the udon is mostly thawed and heated through. Cooking times may vary by microwave; the goal is tender, warmed noodles.
3. While the udon cooks, place the corn and the white part of the scallion in a small microwave-safe dish and heat for 45–60 seconds until warm.
4. Combine the warmed corn and scallion whites with the cooked udon. Add the vegan mayo and the green parts of the scallion. Stir thoroughly until the mayo coats the noodles in a creamy sauce. Taste and adjust seasoning with pepper, a pinch more mentsuyu or a splash of soy if desired.
5. Transfer to a serving bowl and garnish with shredded nori. For a spicy finish, add a little spicy mustard or sprinkle togarashi over the top. Serve immediately.

Variation suggestions: fold in steamed spinach, sautéed mushrooms, or edamame for added vegetables and texture. For more protein, add baked tofu cubes or sliced tempeh tossed in a little soy and sesame oil before mixing into the noodles.

• Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated with an online tool and should be used for general guidance only.
• Ingredient swaps: If you don’t have vegan mentsuyu, the suggested combo of mushroom stock powder, soy sauce and sugar replicates the umami and sweetness well. Use low-sodium soy if you want to control saltiness.
• Make-ahead & storage: This dish is best eaten immediately for the creamiest texture. If you must store leftovers, keep the sauce and noodles refrigerated in an airtight container for up to 2 days; reheat gently and add a splash of water or broth to refresh the sauce.
• Microwave safety: Use microwave-safe bowls and cover loosely to prevent splatters. Adjust cooking time based on your microwave’s power.