Vegan Stir Fry Udon Noodles

Well, the name same says it all. Stir-fry Udon Noodles are the quickest and easiest vegan weeknight meal. These noodles are loaded with healthy veggies and robust chili garlic sesame sauce. Deliciously yum and ready in 30 minutes!Still searching for a perfect weeknight meal? Then look no more. I think I have something for you that you don’t want to miss – Vegan Stir Fry Udon Noodles!

This easy-to-put-together Stir fry Udon noodle is a great recipe to keep on hand for any occasion and is loved by all ages. Be it a dinner party or a potluck; these stir-fry Udon noodles have a bit of everything-

• your favorite noodles
• fresh and nutritious vegetables
• a flavorful, yummy sauce
• and needless to say, it’s lip-smackingly delicious.

My family loves stir fry noodles, and I try to incorporate it into my meal plan every two weeks.

What are Udon Noodles?

Udon noodles are thick egg- free Japanese wheat noodles. These noodles have a soft, chewy texture and are rich in protein, and fiber. Additionally, they are light on the stomach and easily digestible.

Since these noodles have a neutral taste, they are often served in a hot noodle soup as it absorbs all the flavor from the sauce it’s being cooked in. Therefore making it a good choice for cold salads and strongly-flavored stir-fry dishes.

Instead of soft-vacuum packet udon noodles, you can even use pre-cooked fresh udon noodles to save some time. Use directly from the package to the wok – it’s that simple!

How to make these Vegan Stir Fry Udon Noodles?

I have kept this recipe pretty straightforward by using all that I had in my refrigerator and pantry. Feel free to customize this stir-fry by adding veggies and ingredients to your liking. Let’s start with the sauce first.

The Sauce

Whisk up the sauce by combining all the ingredients listed below in a big bowl. Mix everything and set aside.

The sauce is spicy, garlicky and just perfect for the noodles. But you can adjust the spiciness by reducing the amount of chili flakes and chili-garlic in the sauce.

The Noodles

Unwrap Udon noodles. Fill a large pan with hot tap water. Add udon noodles to this bowl and soak for a few minutes. Using a fork gently move the noodles around to separate.

Then drain the noodles and rinse under cold water and drain again. Toss the noodles in chili-garlic sesame sauce until well coated and set aside.

The Veggies

Time to work on the veggies. Since this was a clean-out- fridge-stir-fry, I have used red bell pepper, onions, and mushroom because that’s what I had on hand.

This is a super versatile, and no-fuss recipe based on what you have in your fridge/pantry, so feel free to improvise.

To add a meaty touch to my udon noodles, I have used shiitake mushrooms. Don’t have a liking for mushrooms; no worries swap mushrooms with broccoli, zucchini or even protein-rich tofu. They make a great substitute and takes the recipe to a whole new level.

Saute garlic, onions and bell pepper until crisp-tender (crunchy and not mushy). Add mushroom and cook for a minute or so. Once the mushrooms have softened, add bok choy and take it off the flame. Add the sauce and stir well. Add these veggies to the sauce-seasoned udon noodles and toss gently until everything gets coated.

To finish off the noodles, serve them with some green onions and black sesame seeds on top.

Highlights!

I think you guys are going to love this Vegan stir-fry Udon noodles because it’s-

• flavorful
• satisfying
• comforting
• customizable
• perfect for a large group
• a crowd-pleaser
• addictive and enjoyed by all ages
• and can be made ahead of time.

I encourage you to give this recipe a try and share your feedback! If you have questions related to this recipe, send me an email and I would be happy to answer them. We’d love to hear from you.  🙂

Craving for more, try these other options!

• Instant Pot Sweet Potato and Carrot Soup
• Instant Pot 3 Cheese Spinach Mac and Cheese
• Instant Pot Butternut Squash And Quinoa Soup
• Instant Pot Broccoli And Lentil Soup

Thanks for reading.💕

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Vegan Stir Fry Udon Noodles

Stir-fry Udon Noodles are the quickest and easiest vegan weeknight meal. These noodles are loaded with healthy veggies and robust chili garlic sesame sauce. Deliciously yum and ready in 30 minutes!

Print

4.6 from 5 votes

Course Main Course

Cuisine Chinese

Keyword Udon Noodle Stir Fry With Shiitake Mushrooms, Vegan Udon Noodle Stir Fry Recipe

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 SERVINGS

Calories 358kcal

Author Ruchi

Ingredients

CHILI GARLIC SESAME SAUCE

• 1.5 tablespoons Chili Garlic sauce
• 1/4 cup Soy sauce (light)
• 1.5 tablespoons Rice Vinegar
• 1.5 teaspoon Ginger paste
• 1.5 teaspoon Minced Garlic
• 1 tablespoon Sesame Oil
• 2 tablespoons Hoisin Sauce
• 1 tablespoon Sesame seeds
• 2 tablespoons Brown sugar (or Maple syrup)
• 1 teaspoon Chili flakes
• 2 tablespoon Avocado Oil (or any Vegetable oil)

FOR THE NOODLES

• 14 oz Soft vacuum-packed packet of Udon noodles
• 1 medium Chopped Onion
• 1 medium Red Bell Pepper (cored, seeded and thinly sliced)
• 4 oz Sliced Shiitake Mushrooms
• 1 medium head or 3 cups Thinly Sliced Bok Choy stems

GARNISH

• - - Sesame seeds
• - - Scallions/Spring Onions

US Customary - Metric

Instructions

• Assemble ingredients for the sauce.
  
• Combine everything in a cup and whisk well to combine. Set aside. Makes a little over 1/2 cup of sauce.
  
• Unwrap the udon noodles. You can use any noodles of your choice.
  
• Fill a large pan with hot tap water. Add udon noodles to this bowl and soak for a few minutes. Using a fork gently move the noodles around to separate. Drain the noodles. Rinse under cold water and drain again.
  
• Transfer the drained noodles to a bowl and pour 1/4 cup of the chili garlic sesame sauce. Save the rest.
  
• Toss to combine. Set aside.
  
• Place a heavy-bottomed pan over heat and add avocado oil. Once the oil is hot, add ginger-garlic and onions. Stir that for few minutes until the garlic becomes fragrant and onions are softened.
  
• Add in sliced bell pepper, shiitake mushrooms and stir to combine. Cook for a minute or so.
  
• Add Bok Choy and stir. Take it off the flame immediately. Do not cook the veggies after bok choy is added.
  
• Pour the remaining sauce and toss gently.
  
• Add the sauteed veggies to the pre-cooked noodles and toss gently to combine.
  
• Serve yourself a full plate and enjoy!
  

Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer a Registered Dietitian or Nutritionists, if you have any health issues.

Nutrition Information

Nutrition Facts

Vegan Stir Fry Udon Noodles

Amount Per Serving

Calories 358 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 1g 5%

Sodium 1639mg 68%

Potassium 165mg 5%

Total Carbohydrates 57g 19%

Dietary Fiber 5g 20%

Sugars 14g

Protein 12g 24%

Vitamin A 14.4%

Vitamin C 32.6%

Calcium 2.4%

Iron 4.1%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

 

Variations!

If you decide to go with a different type of noodle, you can give these a try-

• any thick noodle will work - like Yakisoba noodles
• ramen noodles and
• Egg noodles

 

Make Ahead Recipe!

Chop up the veggies, make the sauce and boil the noodles. Noodles and sauce can be stored in the fridge for up to 2 days.

When ready to serve, toss noodles and sauce together. Cook veggies and toss everything and serve.

 

Did you make this recipe?Then take a picture and share with me on Facebook or Instagram and Mention @ruchiskitchen! I would love to see how it turns out for you!