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.
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.
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.
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.
I think you guys are going to love this Vegan stir-fry Udon noodles because it’s-
- perfect for a large group
- a crowd-pleaser
- addictive and enjoyed by all ages
- and can be made ahead of time.
Make Ahead Recipe!
Chop up the veggies, make the sauce and boil the noodles. Noodles and sauce can be stored it in the fridge for up to 2 days. When ready to serve, toss noodles and sauce together. Cook veggies and toss everything and serve.
I hope you like these stir-fry Udon noodles! Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them.
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Vegan Stir Fry Udon Noodles
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
- 2 7 oz or 200 grams Soft vacuum-packed packet of Udon noodles
- 1 medium or 1 cup Chopped Onion
- 1 medium Red Bell Pepper (cored, seeded and thinly sliced)
- 1 packet or 4oz/113 grams Sliced Shiitake Mushrooms
- 1 medium head or 3 cups Thinly Sliced Bok Choy stems
- - - Sesame seeds
- - - Scallions/Spring Onions
- 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!
- any thick noodle will work - like Yakisoba noodles
- ramen noodles and
- Egg noodles