Quick, simple and delicious Vegetable Udon Stir Fry recipe with detailed step by step pictures. Vegetable Udon Noodles is an easy and healthy recipe loaded with veggies, perfect for a weeknight dinner!
Vegetable Udon Stir Fry is a quick and easy noodle recipe made with udon noodles and a lot of vegetables. Udon Noodles are thick, egg-free Japanese noodles made with wheat and are soft when cooked.
As cooked udon noodles are thick and rich, it is very easy to add them to noodle soup or a stir fry. They absorb the flavor of the sauces really well and are quite delicious. In this vegetable udon noodles, I add a lot of chopped vegetables and mushrooms along with cooked noodles to make a quick stir fry.
It comes together really quick and is a wholesome meal to be served as an easy dinner/lunch.
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Key Ingredients
Udon Noodles are the main ingredient for this udon stir fry recipe. It is easier to find dry udon noodles in supermarkets/online stores and I used the below from a South Asian store. It also possible to find Udon Noodle packs that can be directly added to the vegetable stir-fry, cutting down the cooking time further.
Mixed Vegetables like Broccoli Florets, Mushrooms, Carrots, French Beans, Cabbage, Pumpkin, Cauliflower, Green Peas can be added to this stir fry. Use any or all vegetables depending on preferences and availability.
Sauces like Vegan Oyster Sauce, Dark Soy Sauce and Chilli Garlic Sauce are used to flavor the veg udon noodle stir fry.
Fresh Ginger and Garlic add a lot of flavor to the noodles.
Sesame Oil is used to make the noodle stir fry and it’s flavor is quite irreplaceable.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Vegetable Udon Stir Fry
Technically, a flat pan is used for stir-frying udon noodles. But at home, I used a large iron wok that came in handy while keeping up with the high temperature. If you plan on using non-stick wok, make sure the temperature is set on low since non-stick should not be used on high-heat.
Cook the udon noodles for about 6 mins on low flame and then drain off the extra water. Run the cooked udon noodles in cold water, this helps keep the noodles soft and non-sticky. Spread the cooked noodles on a plate until they are at room temperature before adding them to the stir-fry.
Any choice of vegetables can be added but mushrooms add a lot of flavor to the noodles and should not be skipped.
Storing & Serving Suggestions
Vegetable Udon Noodles is best served hot/warm as a main-dish (works best for quick dinners) without any sides, as it is loaded with vegetables. Generously garnish the noodles with toasted sesame seeds, finely chopped spring onions for added flavor. Veg Udon Noodles can be stored in an airtight container in fridge for 1-2 days and reheated before serving again. Cooked udon noodles can also be stored in the fridge for a couple of days or frozen for a few weeks, thaw the noodles before using. Checkout other Fried Rice & Noodle recipes!
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Vegetable Udon Stir Fry Recipe with Step by Step Pictures
In a large pot bring 3-4 cups of water to boil. Add salt as needed and when the water is boiling, drop udon noodles. Cook for 6 mins until the noodles are soft (or follow the package instructions).
Drain off the noodles and add them immediately to cold water to stop the cooking process. Drain off the water and spread the noodles on a large plate.
Prepare the chilli garlic sauce by grinding 2 dry red chillies with 6-8 garlic cloves with little water. Set aside.
In a wok heat 1.5 sesame tablespoon oil. Add 1 tablespoon finely chopped garlic and ½ tablespoon ginger finely chopped.
Now add finely sliced onions, julienned carrots, French beans and broccoli florets . Cook them on medium heat for 3-4 mins.
Next add 6-8 button mushrooms sliced. Fry for 3-4 mins.
Add the prepared chilli garlic sauce. Fry for another 3-4 mins.
Now add 1 tablespoon vegan oyster sauce and 1 teaspoon dark soy sauce. Also add salt as needed.
Cook for a couple of minutes.
Add the cooked udon noodles.
Gently toss the noodles until the sauce is well coated. Garnish with 1-2 stalks of spring onions chopped on top and remove from heat.
Serve hot immediately.
Recipe Notes
- Be cautious about adding extra salt as all sauces are loaded with salt.
- Any choice of vegetables can be used depending on availability.
- Each vegetable takes different time to cook, so add them in the order mentioned in the recipe. Vegetables should retain their crunch, so don’t overcook them.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Vegetable Udon Stir Fry | Vegetable Udon Noodles
Equipment
- Wok
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 150 grams Udon Noodles
- 2 cups Mixed Vegetables Finely Sliced Chinese Cabbage/Cabbage, Onions, French Beans, Mushrooms, Carrots, Broccoli
- 6-8 Garlic Cloves
- 2 Dry Red Chillies
- 1 tablespoon Finely Chopped Garlic
- ½ tablespoon Ginger Finely Chopped
- 1 tablespoon Vegan Oyster Sauce
- 1 teaspoon Dark Soy Sauce
- 1.5 tablespoon Sesame Oil
- Salt as needed
- Water as needed
- 2-3 Spring Onion Stalks Finely Chopped
Instructions
- In a large pot bring 3-4 cups of water to boil. Add salt as needed and when the water is boiling, drop udon noodles. Cook for 6 mins until the noodles are soft (or follow the package instructions).
- Drain off the noodles and add them immediately to cold water to stop the cooking process. Drain off the water and spread the noodles on a large plate.
- Prepare the chilli garlic sauce by grinding 2 dry red chillies with 6-8 garlic cloves with little water. Set aside.
- In a wok heat 1.5 sesame tablespoon oil. Add 1 tablespoon finely chopped garlic and ½ tablespoon ginger finely chopped.
- Now add finely sliced onions, julienned carrots, French beans and broccoli florets . Cook them on medium heat for 3-4 mins.
- Next add 6-8 button mushrooms sliced. Fry for 3-4 mins.
- Add the prepared chilli garlic sauce. Fry for another 3-4 mins.
- Now add 1 tablespoon vegan oyster sauce and 1 teaspoon dark soy sauce. Also add salt as needed.
- Cook for a couple of minutes.
- Add the cooked udon noodles.
- Gently toss the noodles until the sauce is well coated. Garnish with 1-2 stalks of spring onions chopped on top and remove from heat.
- Serve hot immediately.
Notes
- Be cautious about adding extra salt as all sauces are loaded with salt.
- Any choice of vegetables can be used depending on availability.
- Each vegetable takes different time to cook, so add them in the order mentioned in the recipe. Vegetables should retain their crunch, so don’t overcook them.
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