Description
This udon noodle stir-fry is a fast, flavorful weeknight dinner that’s packed with veggies. Quick, family-friendly, and irresistibly saucy.
Ingredients
Units
Scale
For Veggies:
- 6 oz. snow peas (or snap 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
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. 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.
- Ingredient notes: If you like heat, serve with chili onion crunch, sriracha, or chile garlic sauce.
- 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.
- Special tools: A large skillet or wok is helpful when making these noodles.