These Udon noodles are the quickest and easiest vegan weeknight meal that is packed with healthy veggies and robust chili garlic sesame sauce. Deliciously yum and ready in 30 minutes!
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. 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!
Your favorite noodles Fresh and nutritious vegetables Flavorful and Satisfying Customizable Perfect for a large group Crowd-pleaser Can be made ahead of time, and best of all addictive and loved by all ages!
My family loves stir fry noodles, and I try to incorporate it into my meal plan every two weeks.
» Udon noodles – use pre-cooked Japanese udon noodles for best results. » Chopped Onion and Red Bell Pepper – for extra crunch. Feel free to sub red bell peppers for yellow or green bell peppers. » Shiitake Mushrooms – you can use cremini mushrooms too.» Bok Choy stems – 2 small bok choy is used for this recipe. Sliced Swiss chard will work great as well.» Chili Garlic sauce + chili flakes – to spice things up. You can use sriracha sauce instead. » Soy Sauce – use the one with less sodium – the lite vegan soy sauce, as we want to control the salt content of udon noodles. » Rice Vinegar – adds a sweet flavor. You can use regular white vinegar too. » Ginger paste + garlic – do not skip this. They are our essentials, and here lies all the flavor.» Sesame Oil – use toasted sesame oil. The flavor is fantastic. » Hoisin Sauce – if you can’t find hoisin sauce, you can use vegetarian mushroom flavored oyster sauce. » Sesame seeds – adds a nice nutty flavor.» Brown sugar – is used to balance out the heat and savory flavors. It can be substituted for maple syrup or honey. » Avocado Oil – Can be substituted with vegetable oil, sunflower oil, or vegetable oil.
The Sauce
Whisk up the sauce by combining all the ingredients listed below in a big bowl. Mix everything until combined. Set aside. The sauce is spicy, garlicky, and just perfect for the noodles. But you can adjust the spiciness by reducing the quantity of chili flakes and chili-garlic in the sauce.
Using a fork, gently swirl 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.
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 until everything gets coated. To finish off the noodles, serve them with some green onions and black sesame seeds on top.
» Can’t find udon noodles, use thick Chinese egg noodles instead. Texture may not be the same but will work well. » Feel free to customize this stir-fry by adding veggies and ingredients to your liking. » Depending on how spicy you like your udon noodles, you can adjust according to taste. » Storing leftovers – Store cooled vegan stir fry Udon Noodles in an airtight container in the fridge for up to 3-4 days. To reheat, place the container into the microwave and warm until heated through. For instance, to add a meaty touch to my udon noodles, I have used shiitake mushrooms. But if you don’t have a liking for mushrooms; I have some other delicious options, such as-
Broccoli, Zucchini, Water chestnuts Celery Snow peas Carrots, Or even protein-rich tofu.
They all make a great substitute and takes the recipe to a whole new level. The noodles and sauce will taste the same with whatever veggies you decide to pair them with. Let me know in the comments when you make it. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
CRAVING FOR MORE, TRY MY OTHER Noodles RECIPES-
