vegan mentaiko cream udon in a poka dot bowl

Thick, chewy noodles tossed in a ‘spicy cod roe’, mayo and butter sauce. This Vegan Mentaiko Cream Udon is a delicious plant based version of one of Japan’s most popular wafu pasta dishes: Mentaiko Pasta!

cod roe udon noodles with nori and scallions in a bowl

Tarako and mentaiko spaghetti used to be one of my favourite types of wafu pasta (Japanese fusion pasta). After finally coming up with a vegan mentaiko recipe (that is pretty darn close to the real thing!!), I knew I had to make a cream noodle dish with it… so here we are with todays Vegan Mentaiko Cream Udon recipe!

What is Mentaiko?

Mentaiko (明太子) is spicy cod roe/pollock roe seasoned with powdered chilies. The non-seasoned version is called Tarako (鱈子) and is not spicy. It’s most commonly served as a topping alongside rice or used as a filling for onigiri. It’s also used to add flavour for dishes like cold fresh tofu, monjayaki, okonomiyaki, ramen, ochazuke, okayu (rice porridge) and much more! It’s quite strong in flavour so a little goes a long way when adding it to simple foods. I went into more detail about mentaiko and tarako in my vegan mentaiko recipe post if you would like to know more about it :).

Vegan Mentaiko

Of course, since this is a plant based version of ‘mentaiko’ cream udon, we’ll be using my homemade vegan mentaiko that is actually made with amaranth for this recipe. I know, it sounds ABSURD. How can a seed mimic cod roe? I don’t even know, it blows my mind too but trust me on this one– the texture is so similar to cod roe that I was able to fool my mom and sisters with this recipe! Even if you’re not plant based, if you’re unable to find mentaiko or tarako in your area this is a great alternative. Plus, it’s also much more budget friendly 😉.

vegan mentaiko cream udon ingredients in white bowls

How to Make Mentaiko Cream Udon

The Ingredients

  • Udon Noodles: I highly recommend frozen udon because they’re much quicker to make and have a better texture.
  • Vegan Mentaiko: I used my vegan mentaiko recipe for this dish.
  • Non-dairy milk: a splash to make it creamy– I recommend soy or oat milk.
  • Vegan kewpie mayo: Regular mayo can also be substituted however the flavour will slightly change.
  • Vegan Butter
  • Vegan Mentsuyu: Or you can substitute with Japanese soy sauce (start with a lesser amount).

NOTE: If you prefer Mentaiko Pasta, swap the udon with spaghetti noodles!

vegan mentaiko cream udon in a bowl mixed with cod roe sauce

The Directions

This recipe literally takes just 5 minutes to make! Here’s a quick rundown:

  1. Cook udon noodles: follow package instructions– I microwave mine for about 2 minutes or until cooked through.
  2. Toss in sauce: then just add the vegan butter, vegan mayo, nondairy milk, mentsuyu and vegan mentaiko and toss it all together! Taste and add some salt and pepper as you like.
picking up creamy udon noodles with brown chopsticks

This dish truly brings back so many memories! I know, it might not sound or look the most appetizing but don’t yuck my yum just yet! Give it a try, it’s truly one of a kind 😌. The thick and chewy udon noodles is a match made in heaven with the perfectly rich and creamy spicy mentaiko sauce. I really hope you try and love this vegan version of Mentaiko cream udon as much as we do!

More Quick Udon Recipes to Love!

vegan mentaiko cream udon recipe in a bowl

If you recreate this Vegan Mentaiko Cream Udon recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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vegan mentaiko cream udon in a poka dot bowl

Vegan Mentaiko Cream Udon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Lisa Kitahara
  • Total Time: 7 minutes
  • Yield: 1 serving 1x


Thick, chewy noodles tossed in a ‘spicy cod roe’, mayo and butter sauce. This Vegan Mentaiko Cream Udon is a delicious plant based version of one of Japan’s most popular wafu pasta dishes: Mentaiko Pasta!




  1. Cook udon noodles according to package instructions. For a quick method, microwave in a microwave safe bowl with a lid for 2 minutes or until warmed through.
  2. Add the vegan butter, vegan mayo, nondairy milk, mentsuyu and vegan mentaiko. Toss until well combined. Add salt and pepper to taste and then top with kizami nori. Serve and enjoy!


  • Helpful Equipment: microwave safe bowl with lid
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Category: entree
  • Method: microwave
  • Cuisine: vegan, japanese


  • Serving Size: 1 serving
  • Calories: 505
  • Sugar: 0
  • Sodium: 0
  • Fat: 24.7
  • Saturated Fat: 3.4
  • Unsaturated Fat: 8.6
  • Trans Fat: 0
  • Carbohydrates: 56.7
  • Fiber: 0.1
  • Protein: 13.6
  • Cholesterol: 0

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. This was so delicious! Really easy to make too. Neither my partner nor I is vegan but we both loved this! Definitely making it again 😋

  2. This recipe is so simple yet so delicious. It made a fantastic supper and quick lunch for us.

    My partner who is not vegan, raves about it and says that it’s so so close to the non-vegan version of this dish.

  3. Mentaiko Udon is one of my fave comfort Japanese foods so the bar was very high when I made this. It truly is an amazing vegan replica of the original. I made it ahead of time and microwaved it for lunch at the office and it was delicious. Another great 5-star recipe!

  4. Another 10/10 dish! I love these quick recipes when I come back after the gym and can quickly put a dish together that smells abs tasty amazing.

  5. It is absolutely amazing! I loved how easy it was!
    The mentaiko was delish! Even my son who is not vegan loved it! Can wait to try the mentaiko with rice tomorrow 🙂
    Thank you, Lisa!!!