Vegetable Udon Noodle Stir-Fry
Looking for a new dinner idea that’s delicious, nutritious, and easy? This udon noodle stir-fry is exactly what you need! With a delicious blend of savory sauce, tender vegetables, and chewy udon noodles, this dish comes together in just 30 minutes. It’s a simple meal that’s full of flavor.
The secret to the best vegetable stir-fry noodles is the combination of chewy udon, tender-crisp veggies, and a balanced sauce made with soy sauce, sesame oil, garlic, ginger, rice vinegar, and honey.
It’s naturally vegetarian, but you can easily add your favorite protein – chicken, steak, shrimp, or tofu would all be delicious.
Made this with spaghetti and the whole family liked it! Kids even tried some of the veggies and especially loved the peppers. Thanks again!!
–Sarah
Estimated reading time: 7 minutes
What You’ll Love About Vegetable Udon Noodle Stir-Fry
- 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 of garlic for the 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 the 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 or a drizzle of chili crisp oil.
- Oil – Use a vegetable oil that can be heated to high temps like avocado or canola oil.
- Udon noodles – Look for udon noodles in your store’s Asian section. If you have Asian markets near you, you can also find fresh noodles or frozen udon noodles, which are preferred and definitely have the best texture! 🙂 You could also swap out the udon noodles for rice noodles if you need a gluten-free alternative.
- Garnish – Sliced green onions and sesame seeds.
Emily’s Tip
If you like a little spice, feel free to add some to the savory sauce. Sriracha, red pepper flakes, or chili crisp oil are all great additions.
How to Make Stir-Fried Udon Noodles
This is an overview, the detailed instructions 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 quickly! 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.
- 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 for another few minutes. Garnish as desired.
- Stir-fry noodles. Transfer udon noodles to the skillet, toss with sauce and veggies, and stir-fry noodles for another few minutes. Garnish as desired.
FAQs
There are a lot of varieties out there – fresh, frozen, dried! This recipe is designed to work with any type. I think fresh noodles have the best flavor, but typically make this with dried udon as fresh can be hard for me to find without making a special trip. 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.
If the noodles are done cooking but you aren’t ready for them quite yet, you can give the noodles a quick rinse after cooking, or drizzle with a small amount of sesame oil. Or strain them and then toss them directly with vegetables and sauce.
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, and zucchini would all be delicious.
Storage
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 prep ahead
If you want this meal to come together quickly, prep your veggies and sauce ahead of time – up to a day in advance.
More Stir-Fry Recipes
If you love stir-fries as much as we do, you’ll need to give some of these other easy and delicious recipes a try next time:
Want More?
Read more about my nutrition philosophy here and follow Emily on Instagram or TikTok for family dinner recipe videos and tips for feeding kids.
Easy Udon Stir Fry Noodles with Vegetables
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
- Diet: Vegetarian
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
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
- 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 the pan and toss to coat with oil. Cover and steam for 3 minutes. Remove the 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.
Notes
- If you like heat, serve with chili onion crunch, sriracha, or chile garlic sauce.
Food styling and photography by Loren Runion.
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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!!
So glad the whole family enjoyed this one!
Very tasty. Making it again tonight.
Thanks for the comment, Carmen, so glad to hear. you enjoyed it!