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!
Servings: 4 servings
Calories: 295kcal
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
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Vegetable options- Use whatever veggies you have on hand including bell peppers, broccoli, mushrooms, carrots, snap peas, mushrooms, baby corn, napa cabbage, and bok choy.
Add more protein- 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.
Make it gluten-free- You can use gluten-free udon noodles or substitute with rice noodles or other gluten-free pasta to make the dish gluten-free. Be sure to read the labels on your other ingredients and use tamari instead of soy sauce.
Storage- Store in an airtight container for up to 5-7 days.
Nutrition
Calories: 295kcal | Carbohydrates: 52g | Protein: 12.8g | Fat: 2.2g | Fiber: 5.8g