This Udon Noodle Stir Fry with veggies is delicious! The noodles have a naturally sweet flavor that requires very little extra seasoning.
Stir-fries are a regular dinner item at my house because we love them so much. Though you can use any pasta or rice with stir-fries, udon noodles are a favorite of mine.
You’ll love this stir fry because it’s…
- Loaded with flavor
- Super simple to make
There are many different types of pasta possibilities for this recipe–rice pasta, lo mein, or spaghetti. The udon noodles that I like to use are pasta from Japan.
What is udon?
I find udon noodles in my local grocery store’s Asian section near the soba noodles. They can also be easily found at health food stores and Asian markets or even ordered online.
Unlike soba, udon noodles are made from wheat and are much thicker. Soba noodles are made from buckwheat and so are gluten-free.
In contrast, udon noodles are made from three ingredients–wheat, salt, and water. They are thick, glossy, and white and tastes amazing in soups and stir-fries. They have a mild flavor and a springy doughy texture.
How to cook udon noodles
To cook dried udon noodles, simply place in a pot of boiling water for approximately 8 minutes or less. Once they are cooked, rinse them in cold water to stop the cooking process.
A cold water rinse also helps remove some of the starchy coating which keeps them from sticking together.
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
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
Vegetables in this stir fry
For the vegetables, I use whatever I have on hand. You will notice that I used mushrooms, carrots, broccoli, and baby corn. However, other times I use bok choy and other greens. Tofu is another great optional addition.
This is a great way to use up whatever vegetables are available in your refrigerator.
How to make udon noodle stir-fry
Begin by cooking the udon noodles. I like to drain mine in a colander and then run cool water over them.
In a wok or large stir-fry pan, add veggie broth for stir-frying veggies. I like to add the onions and mushrooms first because they take a little longer to cook.
After about 5 minutes, add the broccoli and other veggies and allow them to cook uncovered until slightly tender, making sure broccoli is still bright green and not overcooked.
While the vegetables are cooking, whisk together the stir-fry sauce ingredients, and set aside. Adjust the measurement to your taste.
Once the vegetables are done, add the noodles and sauce to the pan and allow it to thicken. Serve warm.
Other udon noodle stir-fry recipes
Another dish that I like to use udon noodles in is this Vegetable Stir Fry with Rice Noodles. It’s a vegan dinner that can be ready in minutes and hearty enough for the whole family to enjoy.
Your Questions Answered:
- Q: What’s the difference between udon and soba noodles? They really are quite different. Udon noodles are thick wheat noodles that have a soft chewy texture. Whereas, soba noodles thin nutty-flavored pasta that is gluten-free and made of buckwheat.
- Q: Are udon noodles vegan? Yes, they are. The simple ingredients include wheat and salt.
- Q: Is udon healthier than ramen? Yes, udon is much healthier than traditional ramen because it is much lower in salt and has fresher ingredients. Ramen is usually fried in oil and udon is oil-free.
- Q: How long do you cook udon noodles? Udon noodles typically take about 6 minutes to cook in boiling water.
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
- Vegetable Stir Fry with Rice Noodles
- 5 Tofu Marinades for Grilling, Baking, & Stir-Fries
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Udon Noodles & Veggies
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
Stir fry sauce
- 1/4 cup low-sodium soy sauce or tamari
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 tablespoon less refined sweetener
- 1 teaspoon minced garlic, I like the kind from jar
- 3-4 tablespoons arrowroot powder or other thickener
- Begin by cooking the udon noodles. I like to drain mine in a colander and then run cool water over them.
- In a wok or large stir-fry pan, add veggie broth for stir-frying veggies. I like to add the onions and mushrooms first because they take a little longer to cook.
- After about 5 minutes, add the broccoli and other veggies and allow them to cook uncovered until slightly tender, making sure broccoli is still bright green and not overcooked.
- While the vegetables are cooking, whisk together the stir-fry sauce ingredients, and set aside. Adjust the measurement to your taste.
- Once the vegetables are done, add the noodles and sauce to the pan and allow it to thicken. Serve warm.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 295Total Fat: 2.2gCarbohydrates: 52gFiber: 5.8gProtein: 12.8g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Wednesday 24th of April 2019
Hi, which type of tofu do you use. Thank you lyn
Thursday 25th of April 2019
I use different brands of tofu, but Nasoya is the one I have on-hand most of the time.
Sunday 14th of April 2019
I am allergic to Tofu .. is there any substitute?
Monday 15th of April 2019
Yes, tempeh, soy curls, or seitan would all be great substitutes in this stir fry.