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Vegetable Udon Stir-Fry

This vegetable udon stir-fry combines chewy udon noodles with a colorful mix of fresh vegetables, quickly sautéed to preserve their crunch and flavor. The dish comes together with simple stir-frying, flavored with soy sauce and sesame oil, resulting in a vibrant, hearty bowl with tender noodles and caramelized edges on the veggies.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g fresh udon noodles or frozen, cooked according to package instructions
  • 1 medium carrot sliced into thin matchsticks
  • 1 handful greens spinach or bok choy, roughly chopped
  • 2 slices mushrooms shiitake or cremini, sliced
  • 2 tbsp soy sauce or coconut aminos
  • 1 tsp sesame oil toasted
  • 1 tbsp vegetable oil for stir-frying

Equipment

  • Wok or large skillet
  • Pot
  • Slotted spoon or tongs
  • Measuring spoons
  • Knife and cutting board

Method
 

  1. Bring a pot of water to a boil and cook the udon noodles according to the package instructions, usually 2-3 minutes for fresh. Drain and rinse under cold water to stop the cooking, then set aside.
  2. Heat a wok or large skillet over medium-high heat and add a tablespoon of vegetable oil. Once shimmering, add the sliced carrots and bell peppers. Stir-fry for about 2-3 minutes until they start to soften and develop a slight caramelization around the edges, filling the air with a sweet, roasted aroma.
  3. Push the vegetables to one side of the pan. Add a little more oil if needed, then toss in the sliced mushrooms. Stir-fry for another 2 minutes until the mushrooms release their earthy aroma and soften.
  4. Add the chopped greens to the pan, stirring quickly to wilt them down and release their fresh aroma. Cook for about 1 minute until they’re tender but still vibrant green.
  5. Pour in the cooked udon noodles, then drizzle with soy sauce and sesame oil. Toss everything together vigorously for 1-2 minutes, ensuring the noodles are heated through and coated evenly with the savory sauce. The noodles should feel chewy and slightly glossy, while the vegetables are tender with caramelized edges.
  6. Finish by tossing in the sliced green onions and giving everything a final stir. Taste and adjust seasoning if needed—more soy for saltiness or a squeeze of lemon for brightness.
  7. Serve the vegetable udon hot, straight from the pan, with a sprinkle of extra green onions if desired. Enjoy the comforting chew of noodles and the bright, savory flavors of the stir-fried vegetables.

Notes

Feel free to customize with your favorite seasonal vegetables or add a protein like tofu or shrimp for extra heartiness.