This Udon Noodle Stir Fry with veggies is delicious! The noodles have a naturally sweet flavor that require very little extra seasoning.
There are many different types of pasta possibilities for this recipe–rice pastas, lo mein, or spaghetti. The udon noodles that I like to use are a wheat pasta from Japan.
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Vegetables in this stir fry
For the vegetables, I use what ever I have on-hand. In the picture above, you will notice that I used mushrooms, carrots, bok choy, and baby corn. The picture below shows another time where I used broccoli in place of the bok choy.
This is a great way to use up whatever vegetables available in your refrigerator.
Another dish that I like to use udon noodles in is this Seitan Pasta Veggie Stir Fry. It’s a vegan dinner that can be ready in minutes and hearty enough for the whole family to enjoy.
Nutrition in udon noodles
Udon noodles — a type of buckwheat noodle — make up an important part of Japanese cuisine.
A 2-ounce serving of dry udon noodles contains 7 grams of protein. As a plant-based source of protein, udon noodles do not provide all of the essential amino acids. But if you eat a balanced diet that includes vegetables and whole grains, you will adequately meet all of your amino acid needs.–LiveWell
To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
Other Great Asian Noodle Recipes
- Veggie Udon Noodles with Sweet Ginger Sesame Sauce
- Baby Bok Choy & Veggie Stir Fry
- Udon Noodles With Cashews and Veggies
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These Udon Noodles & Veggies are delicious! The noodles have a naturally sweet flavor that requires very little extra seasoning. We will definitely be making these again!
- 1 package of 10 oz. Udon Noodles found in Asian section of most grocery stores
- Veggies of your choice. I used fresh broccoli Napa cabbage, sliced Portobello mushrooms, sliced onions, water chestnuts, baby corn, and tofu.
- 1/2 cup raw cashews (optional)
- veggie broth
- 1/4 cup soy sauce or Tamari
- 1/2 tsp. rice vinegar
- 1 tbsp. sugar I used unrefined sucanat
Cook Udon noodles according to package instructions.
Drain, press, and cube tofu. Place in a flat dish and sprinkle with some soy sauce and allow to marinate.
In another bowl, whisk together soy sauce, rice vinegar, and sugar, and set aside. Adjust the measurement to your taste.
In large wok or other pan, add veggie broth for stir frying veggies. I added broccoli and onions first, because they take a little longer to cook, allow to cook uncovered until slightly tender, making sure broccoli is still bright green and not overcooked. Add all other veggies, cashews (if using), and sauce mix from bowl and cook approximately 5 minutes. Add tofu and cook another 5 minutes.
Serve veggies over Udon noodles (after they are drained and rinsed in cold water).