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This 10-minute Udon Noodle Stir Fry is an actual lifesaver on busy days. It’s not only quick and easy to make, but also totally customizable, and most importantly full of flavors! Just throw your veggies in a large skillet, add noodles and garlicky ginger sauce and voila, dinner is ready.
What I love the most about this recipe is that it’s not only simple, but also very versatile. It’s great as a simple weeknight dinner, or as a side with fried tofu and tempeh, and it’s probably even better the next day chilled, when the noodles soak in all the lovely sauce. You can adjust the sauce to your liking, and use whatever veggies you have or like. Plus since most udon noodles come in single serving packaging you can easily make as many portions as you need.
This time I used asparagus, scallions, edamame, kale, and snow peas (that’s what I had to use up), but there are a million other veggie that’s great in this Udon Noodle Stir Fry. Try bell peppers, green peas, snap peas, broccoli, carrot, bok choy, zucchini, eggplant, baby corn, cabbage, green beans, or my personal favorite: mushrooms (especially shiitake!).
It’s totally up to you how you wanna slice your veggies (julienned, diced, sliced, etc.), however it’s best to cut the veggies into similar sizes, so they cook evenly. You can fry the veggies as long as you like, I usually just cook them for 2-4 minutes, so they soften a bit but still have some crunch.
Once your veggies are almost done, add noodles, and sauce, then cook just for a minute, so everything gets nice and warm. Then you can serve your noodles with any toppings you like, crushed peanuts, toasted sesame seeds, fresh herbs and chili, or lime wedges all go really well with the noodles.
Quick and Easy Udon Noodle Stir Fry
- Total Time: 15 minutes
- Yield: 2-3 1x
Ingredients
2.5 cups of chopped veggies (I used here asparagus, kale, snow peas, scallions and edamame)
300 g/10 oz pre-cooked udon noodles
1 tbsp soy sauce
1 tbsp mushroom sauce
1 tsp maple syrup
1 lime, juice
1 tsp sesame oil (optional)
2 cloves of garlic, minced
1 tsp freshly grated ginger
1 tsp toasted sesame seeds
salt, pepper
Instructions
- Start by preparing sauce. In a small bowl whisk together soy sauce, mushroom sauce, maple syrup, lime juice, sesame oil, if using, minced garlic, grated ginger, and sesame seeds.
- Heat up a large skillet or wok over medium-high heat. Add veggies, and cook for 2-4 minutes, stirring occasionally, until they soften but still have a crunch. Add 1-2 tablespoons of vegetable broth or water at a time to prevent sticking (or use vegetable oil if you prefer).
- Add udon noodles and cook on for a minute, stirring to break up noodles. Add sauce, and cook for another minutes, just until everything is heated, and sauce slightly thickens. Season with salt and pepper, if needed.
- To serve portion noodles into bowls and top with additional sesame seeds, or other toppings of your choice. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
This looks super appetizing and I love the colour too.
Thanks, Angie! 🙂
What is mushrooms sauce?
It’s a lovely Asian sauce, that is a great substitute for oyster and fish sauce. It is sold in most Asian shops (at least here in Germany), I buy the one from the Healthy Boy brand, it’s 100% vegan 🙂
If you can’t find it, you can also just omit it, or use a vegetable or mushroom broth instead.
In Australia we have a vegetarian oyster sauce, Ayam brand, available in supermarkets and Asian stores, I think it may be the same or similar, it’s made with soy sauce and mushrooms
That sounds great, thanks for the tip! I have to check if they sell it here, I’m sure that would be even better! 😍
This looks amazing and with all those veggies it must be delicious as well as healthy. Love those bright colours of the dish. xx
Thanks you, Anca 🙂
I am all for quick and easy meals and recipes. the stir fry sounds perfect. I need to hunt for the mushroom sauce to make this delicious recipe.
Thank you! It actually also works without the mushroom sauce, but it’s definitely a lot better with it 😉
This is one of my favorites, looks yummy and thank you sharing
Thank you 🙂
Hey can I use honey instead of maple syrup?
Hi Izzy,
I don’t eat honey and also never really cooked with it, so I’m not sure about this. But agave or coconut blossom syrup works for sure 🙂