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Easy Vegetarian Pan Fried Noodles

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Looking for a new dinner idea that’s delicious, nutritious, and easy? These pan fried noodles are it! The savory sauce, tender vegetables, and chewy udon noodles come together for a dish that is made with simple ingredients, but not lacking in any flavor. They are the best noodles!

If you like easy 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.

Bowl with udon noodle stir fry and vegetables.
Photo Credit: Loren Runion for My Everyday Table.

Estimated reading time: 8 minutes

What You’ll Love About Stir Fry Udon Noodles

  • Light but satisfying
  • Flavorful and delicious
  • Nutritious and easy
  • Chewy udon noodles…need I say more?!
  • Naturally vegetarian
  • Made with fresh ingredients

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. You can also use coconut aminos or tamari for a gluten-free version.
  • Garlic – Use fresh cloves garlic for best flavor or frozen garlic cubes for convenience.
  • Sesame oil – Use high quality toasted 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 wine 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. If you have Asian markets near you, you can also find fresh noodles or frozen udon noodles, which are preferred! 🙂 You could also swap out the udon noodles for rice noodles if you need a gluten-free alternative.
  • Garnish – Sliced green onions, sesame seeds.
Ingredients to make pan fried noodles.

How to Make Pan Fried Noodles

This is an overview on how to make pan fried noodles, the detailed instructions and full recipe can be found below in the recipe card.

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 flavorful sauce. In a small bowl, mix together soy sauce, sesame oil, honey, mirin, ginger, and sriracha.
Sauce for udon noodles.
Cook noodles. Cook the udon noodles according to package directions in a pot of water, but drain 2-3 minutes early.
Stir fry veggies. Heat oil in a large non-stick skillet or wok over medium-high heat. Add veggies and cover to steam for a few minutes. Stir and drizzle soy sauce mixture over vegetables. Cook another few minutes. Transfer noodles to skillet, toss with sauce and veggies, and stir-fry noodles another few minutes. Garnish as desired.
Vegetable noodle stir fry veggies in skillet cooking.
Stir fry noodles. Transfer udon noodles to skillet, toss with sauce and veggies, and stir-fry noodles another few minutes. Garnish as desired.
Skillet with udon noodles and vegetables

FAQs

Can I use other vegetables?

Yes! You can certainly switch up the vegetables, you’ll just want to adjust the cooking time if necessary. I recommend using fresh vegetables – shredded carrots, cabbage, bok choy, 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 Japanese noodles like ramen, soba, or yakisoba noodles.

Bowl of stir fry udon noodles with vegetables.

Storage Instructions

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 Feed 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.

I would recommend serving the Japanese noodles in a pinch bowl (taster bowl) if it’s a new or learning-to-like it food. You could also leave out some plain noodles if you need to. Serve the meal with a few items you know your kids will eat, like fruit, milk, and/or bread and butter if they don’t do pasta.

This delicious noodle dish 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. 🙂

Bowl with vegetable noodle stir fry in chopsticks.

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Bowl with udon noodle stir fry and vegetables.

Easy Udon Stir Fry Noodles with Vegetables

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Asian
  • Diet: Vegetarian
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Description

Looking for a new dinner idea that’s delicious, nutritious, and easy? These pan fried noodles are it! Light, satisfying, and full of flavor!


Ingredients

Units Scale

For Veggies: 

  • 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

For Sauce: 

  • 1/4 cup soy sauce
  • 4 cloves garlic
  • 2 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 1 Tbsp. mirin or rice vinegar
  • 3 tsp. minced ginger
  • 1 tsp. sriracha (adjust to flavor preference)

For Noodles: 

  • 2 Tbsp. vegetable oil
  • 14 oz. dried udon noodles
  • green onions and sesame seeds for garnish

Instructions

  1. Prep all veggies for stir fry.
  2. In a small bowl, mix together soy sauce, garlic, sesame oil, honey, mirin, ginger, and sriracha. Set aside.
  3. Cook udon noodles according to package instructions, but drain 3 minutes early.
  4. While pasta is cooking, heat oil in a large skillet or wok.
  5. 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.
  6. Garnish with sliced green onions and sesame seeds. 


Notes

  • 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

Food styling and photography by Loren Runion.

This post may contain affiliate links. They do not add any charge to you, but I will make a very small commission from them. I only link to products I use and recommend. Thank you for your support!

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Comments

  1. Sarah Peltier

    Made this with spaghetti and the the whole family liked it! Kids even tried some of the veggies and especially loved the peppers. Thanks again!!






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