This vegan Udon Noodle Stir Fry is fast, fresh, and packed full of flavor. You can make it with just about any combination of fresh, seasonal vegetables and vegan udon noodles. It's quickly become a go-to weeknight dinner for us!
To be honest, I have no idea why I haven't posted my favorite udon noodle stir fry before, given how often I make it. In fact, it would have to be one of my favorite and most often made meals.
Oh that's right, I do know. It's always gobbled up before I get a chance to take a photo!
Udon Noodle Stir Fry: A Family Favorite
My husband has been away for work for the last few days. So while he was gone, I thought I'd finally take the opportunity to make my udon noodle stir fry, so I could finally get a photo of it before it's all eaten.
We love this dish because it's healthy, super quick, and packed full of flavor. Even my three-year old considers this vegan udon noodle stir fry one of his favorites. This and my Asian Noodle Soup! It's great to have a few dishes in your repertoire that the whole family will enjoy!
One of the things I love about Asian cuisine is that it's usually filled with fresh ingredients and flavorful spices. I also love how light and healthy it is!
I've been experimenting with more Asian dishes since our honeymoon in Thailand. Besides these vegan udon noodles, one of my other staple recipes is One-Pot Green Curry Noodles!
Vegan Udon Noodles
Obviously the most important ingredient in this dish is the noodles! Now, if you want to make sure this recipe is vegan-friendly, make sure to check the ingredient label for any hidden items.
I particularly like this brand of vegan udon noodles, which are simply made from wheat flour, water, and salt. Sometimes simple is best!
Preparing Your Udon Noodle Stir Fry
Start off by preparing the noodles by boiling in a big pot of salty water.
Next, make the sauce so that the flavors can really meld while you're cooking the stir fry. The sauce is what really gives these noodles a ton of flavor. I used a combination of traditional soy sauce, mirin (a sweet rice wine made for cooking), and kecap manis (a sweeter version of soy sauce).
Once your sauce is made, it's a simple matter of stir-frying some fresh veggies. I like to use a ton of veggies in this dish - celery, onion, snow peas, bell peppers, mushrooms, and baby corn! Feel free to mix things up, and try your own favorite combination of vegetables. Even better - go visit your local Asian market and look for vegetables that you've never tried before.
When the veggies are cooked, toss those vegan udon noodles in the wok with them and pour over your sauce. You'll cook everything for a couple of minutes, making sure the noodles are hot.
And that's it! You can top the udon noodle stir fry with some fresh cilantro and a squeeze of lime for serving.
Cooking With Udon Noodles
Udon noodles can be used in a stir fry, but they are often also found in soups, like traditional Japanese ramen. So if you have any leftover udon, make sure to make good use of it!
Be sure to check out my Bok Choy Udon recipe for a different take on these tasty noodles. Or give them a try in place of the rice noodles in this incredible Vegan Pho. Bonus - it can be made in 30 minutes!
Now that you know how to make a quick, delicious meal, you might end up making it as often as I do! But you'll probably still stick to some of your family favorites as well — especially if you have picky eaters in the family. So, tell me, what dishes do your loved ones constantly ask you to keep making?
Vegan Udon Noodle Stir Fry
- 1 carrot peeled and julienned
- ⅓ cup red bell pepper thinly sliced
- ⅓ cup yellow bell pepper thinly sliced
- ½ cup mushrooms stems trimmed and sliced thinly
- 12 snow peas trimmed and cut into thirds
- 6 pieces baby corn cut into quarters
- 2 stalks celery chopped
- 1 onions small, chopped
- 1 cup cilantro chopped
- 2 tsp olive oil
- 2 tsp sesame oil
- 8 oz Udon Noodles dry
- 1 inch piece ginger skin removed, grated
- 2 cloves garlic grated
- 1 tbsp Kecap Manis
- 2 tbsp soy sauce, gluten-free variety if needed
- 1 tbsp mirin
- juice of 1 lime
- Prepare udon noodles per package directions, and set aside.
- Add all of the ingredients for the sauce to a small bowl and stir to combine. Set aside.
- Prepare your vegetables and heat a wok over a high heat on your stove top. Add the Olive Oil and Sesame Oil, followed by the onion and celery. Cook for 2 minutes.
- Add all of the remaining ingredients, EXCEPT the cilantro, snow peas, and noodles. Cook for 3 to 4 minutes until mushroom are softened.
- Break up the udon noodles, and add to the wok. Toss to combine, adding the sauce and snow peas. Cook for 1 to 2 minutes until the noodles are hot.
- Add the cilantro and toss to combine before serving.
I had various Asian veggies that needed to be used - bok choy, broccolini, wombok and oyster mushrooms - so I decided to use this recipe for the sauce component for my stir-fried noodles. In fact, I doubled the amount of sauce so I could then marinate some chicken thighs to be cooked with it. The only tweak I made was to add chopped chilli but, all in all, the end result was a success. Thanks for the recipe!
I'm so glad you enjoyedit. Thank you for the feedback petesjoy 😀
Love this. We have it often - once everything is prepared it takes minutes to cook and is a great way to eat lots of vegetables. I also add chicken or seafood sometimes and it always turns out perfectly!
Thank you so much Bree. It's one of my favorite dishes 😀
I really should stop frequenting your blog when I'm hungry!
This looks simple enough for me to try 🙂 Thanks.
mMMm I made this for dinner tonight and added some marinated chicken - it was hands down the most delicious stir fry I've ever managed to make - even without coriander and kecap manis! I'm so thrilled to add this recipe to the rotation 😀 Thank you!
I'm glad this recipe worked so well for you Lily...and that you could make it your own with your own touches. 😀
Not Quite Nigella says
OOoh I love those fat, slippery udon noodles! This looks lovely and healthy too! 😀
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Oh that looks so delicious! Another gorgeous photo that makes me feel as though I can almost taste the flavours 😀
Thanks Lily 😀
Gastronomy Gal says
I never ever cook stir fry, because at one point in my life it was served up every three days with awful chewy meat and overpowering sauces. This though, looks really great and I would be willing to give it a go sometime this week. yummm.
I don't like overpowering sauces either, but I do like to taste the sauce. If you give it a try I hope you enjoy it 🙂
Yum! Thanks for sharing your recipe. I can totally understand why it is so loved! My man loves my tuna pasta 🙂 Always requesting it.
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Thanks Heidi 🙂 I love it when your loved ones request particular dishes because it shows they truly do enjoy your food. It makes you feel so good doesn't it 🙂
Awww thanks Jess. I am sure you would have fun and be up to the challenge of smoking eel at home 😉
Sorry, I hit submit too soon! I meant to add that it can easily be made vegetarian by using vegetable stock and adding a hearty vegetable, such as winter squash.
That sounds really good. Especially now that it's getting cooler out, my friends/family love it when I make Chicken Pot Pie (recipe: http://mymadisonbistro.com/archives/chicken-pot-p...
I just have to say - your photography makes these dishes look even more delicious than they already are. So vibrant and awesome! 🙂
My boyfriend doesn't really have an absolute favourite dish... or if he did, it would change weekly or monthly, I reckon. At the moment we're both really into Mexican or San Francisco mission-style food (as served at Tuckeria in the Valley). He also really likes a few different Asian noodle soups, and any Japanese dish that has unagi in it. Which is unfortunate since I think unagi is pretty much impossible to get hold of for use at home... and I don't think I fancy trying to get hold of eel and then smoking it myself... well, maybe it would be interesting to try once. 😛