Udon Noodle Stir Fry with Vegetables
This flavorful udon noodle stir-fry is packed with fresh veggies and a savory sauce, making it a delicious, plant-based meal. It’s a quick and easy vegan dish that’s perfect for weeknight dinners!
Veggie stir-fries are a regular dinner rotation at my house because they are easy, healthy, and delicious. Though you can use any pasta or rice with stir-fries, flavorful udon noodles are a favorite of mine. If you love them like I do, be sure to try our vegetable udon noodle soup recipe.
We have more Asian-inspired recipes on this website like this vegetable stir fry with rice noodles, our Asian mason jar soup, and my Japanese somen cold noodle soup recipe.
Reasons you will love this recipe
- Quick and Easy – This udon noodle stir-fry is a fast, one-pan meal, perfect for busy weeknights, making it a go-to vegan dish for convenience.
- Packed with Flavor – The combination of savory sauces, fresh veggies, and chewy udon noodles creates a delicious, satisfying meal full of bold flavors.
- Versatile and Customizable – You can easily switch up the vegetables or add plant-based proteins like tofu or tempeh, allowing you to tailor the dish to your preferences.
Ingredients you will need
- Udon noodles- Ideal for stir-fries because of their thick, chewy texture, which holds up well when tossed with vegetables and sauces. Their neutral flavor also makes them versatile, allowing them to absorb the rich, savory stir-fry sauces, creating a satisfying and hearty meal.
- Veggies- Include bell peppers, broccoli, mushrooms, carrots, snap peas, mushrooms, and bok choy.
- Cashews- They add a rich, nutty flavor and a satisfying crunch, enhancing both the taste and texture of the dish. They also provide healthy fats and protein, making the meal more nutritious and balanced.
- Stir fry sauce- We are using my basic Asian oil-free stir-fry sauce in this recipe because it adds a rich umami flavor.
What are udon noodles?
Udon noodles are thick, chewy Japanese wheat noodles commonly used in soups, stir-fries, and noodle bowls. Their neutral flavor makes them perfect for absorbing savory sauces in dishes like stir-fries, adding a hearty and satisfying texture.
Udon noodles are made from just three simple ingredients—wheat, salt, and water—and cook quickly, making them a versatile option for a wide range of recipes. They pair perfectly with various vegetables, proteins, and savory sauces, and work well in both hot and cold dishes, making them a popular choice for many meals.
I find them in my local grocery store’s Asian section, and they can also be easily found at health food stores and Asian markets or even ordered online.
How to make udon noodle stir-fry
STEP #1: Begin by cooking the udon noodles. Simply place them 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.
STEP #2: In a wok or large stir-fry pan, add veggie broth for stir-frying veggies. I like to add the onions first because I can brown them to bring out some of the naturally sweet flavors.
Once they begin to brown, toss in the cashews if you are using them so they can toast which brings out their natural nuttiness and enhances their flavor.
STEP #3: After about 5 minutes, add the broccoli and other veggies and allow them to cook uncovered until slightly tender, making sure the broccoli is still bright green and not overcooked.
For the other 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
STEP #4: While the vegetables are cooking, whisk together the oil-free stir-fry sauce ingredients, and set aside. Adjust the measurement to your taste.
STEP #5: Once the vegetables are done, add the noodles and sauce to the pan and allow it to thicken. Serve warm & enjoy!
Frequently Asked Questions
Yes, you can use gluten-free udon noodles or substitute with rice noodles or other gluten-free pasta to make the dish gluten-free.
Common veggies for udon stir-fry include bell peppers, broccoli, carrots, bok choy, mushrooms, and snap peas. These veggies add flavor, texture, and nutrition to the dish.
Yes, you can add plant-based proteins like tofu, tempeh, or edamame for extra nutrition. Marinating the tofu or tempeh before stir-frying can enhance its flavor.
Udon noodles usually cook in about 3-5 minutes. Be careful not to overcook them to maintain their chewy texture. Once cooked, drain and rinse them before adding to your stir-fry.
Store in an airtight container for up to 5-7 days.
More Asian-Inspired Noodle Stir-Fry Recipes
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Udon Noodle Stir-Fry with Vegetables
Ingredients
Stir-Fry
- 10 oz udon noodles
- 1 cup mushrooms
- 1/2 cup onions
- 1 cup broccoli florets
- 1/2 cup baby corn
- 1/2 cup raw cashews (optional)
Stir fry sauce
- 1/4 cup low-sodium soy sauce or tamari
- 1/2 cup veggie broth or 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
Instructions
- Begin by cooking the udon noodles. Simply place them 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.
- In a wok or large stir-fry pan, add veggie broth for stir-frying veggies. I like to add the onions first because I can brown them to bring out some of the naturally sweet flavors.
- Once the onions begin to brown, toss in the cashews if you are using them so they can toast which brings out their natural nuttiness and enhances their flavor.
- 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 oil-free 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 & enjoy!
Video
Notes
Nutrition
Disclaimer
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.
Hi, which type of tofu do you use. Thank you lyn
I use different brands of tofu, but Nasoya is the one I have on-hand most of the time.
I am allergic to Tofu .. is there any substitute?
Yes, tempeh, soy curls, or seitan would all be great substitutes in this stir fry.