Quick Udon Noodles Stir Fry with Vegetables

This Quick Udon Noodles Stir Fry with Vegetables became one of my go-to meals during a busy weeknight stretch when I barely had time to chop an onion. What started as a fridge-clear-out turned into a flavorful, satisfying noodle dish that now lives in my permanent rotation. The chewy udon noodles soak up all the rich soy-garlic sauce, while the crisp veggies keep everything light and colorful. Best part? It’s done in under 15 minutes. No fuss, all flavor.

Why I Always Come Back to This Stir Fry

Fast, Filling, and So Simple

There’s something deeply satisfying about tossing thick udon noodles in a hot pan until they’re glossy and just caramelized at the edges. Add a quick homemade sauce and any veggies on hand, and you’ve got dinner ready faster than takeout. It’s hearty but not heavy—exactly what I crave after a long day.

First Tried, Forever Hooked

I first made this stir fry with leftover udon from a miso soup night. I added carrots, bell peppers, and a splash of soy sauce—and just like that, it became a staple. It’s forgiving, flexible, and delivers every time. Whether I’m cooking solo or feeding a crowd, this recipe never fails.

What You’ll Need and How to Make It

Ingredients

Ingredient	Amount
Fresh or frozen udon noodles	2 packs
Carrot (julienned)	1 medium
Red bell pepper (sliced thin)	1 small
Green onions (sliced)	2 stalks
Soy sauce	2 tbsp
Oyster sauce or hoisin (optional)	1 tbsp
Minced garlic	1 clove
Sesame oil	1 tsp
Sesame seeds	for garnish

Instructions

1. If using frozen noodles, soak them in warm water until loosened, then drain.
2. Heat sesame oil in a large pan or wok over medium-high heat. Add garlic and cook for 30 seconds.
3. Add carrots and bell peppers. Stir fry for 2–3 minutes until slightly tender.
4. Add the noodles and pour in soy sauce and optional oyster or hoisin sauce. Toss everything to coat.
5. Stir fry for 3–4 more minutes until noodles are glossy and vegetables are crisp-tender.
6. Top with green onions and sesame seeds before serving.

Kitchen Tips and Swaps

Swap Veggies Based on What You Have

Don’t have bell peppers? Use cabbage, snap peas, or mushrooms. This recipe is great for using up leftover vegetables from the fridge. Just be sure to keep textures balanced — some crisp, some soft.

No Udon? Try These

Can’t find fresh udon? Use vacuum-packed or frozen ones. In a pinch, thick spaghetti or even soba noodles work surprisingly well. Just cook until chewy and rinse to remove excess starch before stir frying.

Frequently Asked Questions

Can I make this gluten-free?

Yes! Use gluten-free tamari in place of soy sauce and check your noodle and sauce labels. There are gluten-free udon noodles made from rice or sweet potato starch.

Can I add protein to this dish?

Absolutely. Add tofu, scrambled egg, or stir-fried tempeh for a plant-based option. You could also toss in cooked shrimp or sliced chicken if you’re not vegetarian.

Conclusion

This Quick Udon Noodles Stir Fry with Vegetables proves that fast food can still be homemade and delicious. In under 15 minutes, you’ll have a bowl full of chewy noodles, crisp veggies, and bold flavor that’s perfect for any night of the week.

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