This EASY udon stir fry noodles with vegetables meal is ready in just 30 minutes. It’s light, but satisfying; simple, but flavorful – and just happens to be vegetarian, too! Make this udon noodle stir fry with pantry staples and a few fresh vegetables for a meal that’s nutritious and totally delicious at the same time. Serve the vegetable stir fry noodles all on their own – no side dish needed.
If you like vegetable noodle stir fry recipes like this one, be sure to try ground pork stir fry, moo shu shrimp, ground turkey stir fry, chicken teriyaki stir fry, shrimp teriyaki stir fry, or general tso’s shrimp next time.
Estimated reading time: 7 minutes
Table of Contents
- What You’ll Love About Udon Stir Fry Noodles
- Vegetable Noodle Stir Fry Ingredients
- How to Make Vegetable Stir Fry Noodles
- Storage Instructions
- How to Serve Udon Noodle Stir Fry to the Whole Family
- More Easy Stir Fry Recipes
What You’ll Love About Udon Stir Fry Noodles
- Light but satisfying
- Colorful with different veggies
- Pasta…need I say more?!
- Naturally vegetarian
Vegetable Noodle Stir Fry Ingredients
This stir fried noodles with vegetables comes together with basic, pantry staple ingredients:
- Snow peas – I like using thin snow peas, but sugar snap peas or even green beans would also work.
- Broccoli – You can use bagged broccoli florets, but you’ll still need to trim them so that they are small and roughly the same size.
- Bell peppers – I prefer yellow, orange, or red bell pepper, and you can use any combination of colors.
- Soy sauce – Use regular soy sauce or low sodium soy sauce if you prefer.
- Garlic – Use fresh cloves garlic for best flavor or frozen garlic cubes for convenience.
- Sesame oil – Use high quality sesame oil for best flavor.
- Honey – If you would like these to be vegan stir fry noodles, omit the honey and use maple syrup or sugar instead.
- Mirin – Mirin gives a slightly sweet flavor, but you can also use rice vinegar too.
- Ginger – Use fresh ginger for best flavor or frozen ginger cubes for a convenient shortcut.
- Sriracha – Optional, but I like to use just a touch to round out the flavors, it’s not really enough to add spice. Add more if you like spice. You could also use red pepper flakes.
- Oil – Use a vegetable oil like avocado or canola oil.
- Udon noodles – Look for dried udon noodles in your stores Asian section.
How to Make Vegetable Stir Fry Noodles
This stir fry with udon noodles comes together really quickly:
- Prep veggies. Make sure all of your vegetables are cut and ready-to-go. As with any stir fry, once you start cooking, it goes quick! Be sure to trim your broccoli so that it’s small enough to fit on a fork with some other veggies and noodles.
- Mix sauce ingredients. In a small bowl, mix together soy sauce, sesame oil, honey, mirin, ginger, and sriracha.
- Cook noodles. Cook the udon noodles according to package instructions, but drain a few minutes early.
- Stir fry veggies. Heat oil in a large skillet or wok. Add veggies and cover to steam for a few minutes. Stir and drizzle sauce over vegetables. Cook another few minutes. Transfer noodles to skillet and toss with sauce and veggies, cooking another few minutes.
- Garnish. Garnish with sliced green onion and sesame seeds.
Can I use other vegetables?
Yes! You can certainly switch up the vegetables, you’ll just want to adjust the cooking time if necessary. Carrot, cabbage, spinach, mushrooms, zucchini, and baby corn are some other options you can try.
Can I use other noodles?
Yes, you can use almost any type of noodle. I love the chewiness of udon noodles but you could also use regular spaghetti or linguine; rice noodles for a gluten-free option; or even other Asian noodles like ramen noodles or soba noodles.
Store stir fry noodles with vegetables in an airtight container in the refrigerator for 3-4 days.
How to reheat
Reheat noodles in a hot skillet or in the microwave until heated through. They are also good cold or at room temperature. Drizzle with sesame oil or a splash of soy sauce if they seem dry.
How to Serve Udon Noodle Stir Fry to the Whole Family
I get it, feeding kids can be tough! But following the Division of Responsibility and knowing your job and your child’s job makes it SO much more enjoyable. You’ll be able to feed your kids any meal, which will help ensure that they are eating a variety of nutritious foods – with plenty of play food sprinkled in. 😉
This has been a favorite in our house, but that doesn’t mean that both kids ate every single vegetable. When they say, “I don’t like peppers!” you can just remind them that they get to decide what to eat off their plate. 🙂
More Easy Stir Fry Recipes
If you like this udon noodle stir fry recipe, you might also like some of these other easy stir fry recipes:
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Light, satisfying, and full of flavor, these udon stir fry noodles with vegetables couldn’t be easier! Ready in 30 minutes and made with pantry staples.
- 6 oz. snow peas
- 4 cups broccoli florets (about 10 oz.), trimmed so they are small and about the same size
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1/4 cup soy sauce
- 4 cloves garlic
- 2 Tbsp. sesame oil
- 1 Tbsp. honey
- 1 Tbsp. mirin
- 3 tsp. minced ginger
- 1 tsp. sriracha
- 2 Tbsp. vegetable oil
- 14 oz. dried udon noodles
- green onions and sesame seeds for garnish
- Prep all veggies for stir fry.
- In a small bowl, mix together soy sauce, garlic, sesame oil, honey, mirin, ginger, and sriracha. Set aside.
- Cook udon noodles according to package instructions, but drain 3 minutes early.
- While pasta is cooking, heat oil in a large skillet or wok.
- Add vegetables to pan and toss to coat with oil. Cover and steam for 3 minutes. Remove cover and stir. Drizzle sauce over vegetables and cook for 1-2 minutes. Transfer noodles to skillet and toss to coat with sauce, cooking another 1-2 minutes.
- Garnish with sliced green onions and sesame seeds.
- If you like heat, serve with chili onion crunch, sriracha, or chile garlic sauce.
Keywords: udon stir fry noodles, udon noodle stir fry, vegetable stir fry noodles, vegetable noodle stir fry
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Photo Credit: All photos in this post were take by Loren at Sweet Rustic Bakes