Thick, chewy udon noodles coated in a savory soy garlic sauce and tossed with crisp vegetables make for a satisfying, flavor-packed meal. The noodles soak up the rich umami flavors, while a touch of sweetness from hoisin or oyster sauce balances everything out. Quick to make and full of texture, this dish brings restaurant-quality noodles to your table in no time.

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Why This Recipe is Perfect for Any Occasion

Udon recipes like this are my go-to for busy nights or casual gatherings. They come together fast, store well in the fridge for easy reheating, and are simple to customize with whatever I have on hand. Perfect for a quick, satisfying meal without the extra effort, I think you’ll love them!

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Arranged on a light surface are labeled ingredients for making a flavorful stir-fry, including crisp vegetables, savory sauces, chewy udon noodles, and aromatic seasonings. — Udon Noodles Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Udon Noodles with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find making this recipe easy if you follow my simple instructions.

Cook the Udon Noodles

Bring a pot of water to a boil and cook the udon noodles according to the package instructions.

A pot with boiling water and a wooden spoon holding uncooked udon noodles. Scallions and sesame seeds in small bowls are visible nearby. — Cook the udon noodles according to the package instructions.

Once they are tender but still chewy, drain them and rinse under cold water to stop the cooking process. This helps prevent them from getting too soft or sticky.

Make the Sauce

In a small bowl, whisk together the soy sauce, water, hoisin or oyster sauce, minced garlic, minced ginger, sugar, and cornstarch until well combined.

A bowl with a spoon contains a dark sauce mixed with garlic and a white substance, perfect for serving over udon noodles. Two small bowls beside it hold sliced green onions and sesame seeds on a light surface. — Whisk together the soy sauce, water, hoisin or oyster sauce, minced garlic, minced ginger, sugar, and cornstarch.

A steaming bowl of brown miso soup with udon noodles and a spoon, accompanied by small bowls of sliced green onions and sesame seeds on a speckled surface. — Mix until well combined.

The cornstarch helps the sauce thicken as it cooks, creating that perfect glossy coating on the noodles. Set the sauce aside.

Stir-Fry the Vegetables

Heat a wok or large skillet over medium-high heat and add sesame oil. Once hot, add the sliced green onions, red bell pepper, green beans, and carrots. Season with sea salt and pepper to taste.

Sliced red bell peppers, green beans, and carrots mingle with udon noodles in a black wok, with a small bowl of sesame seeds nearby. — Stir fry the green onions, red bell pepper, green beans, and carrots.

A wok filled with sliced bell peppers, green beans, and carrots, arranged in a colorful stir-fry with udon noodles. A small bowl of sesame seeds is placed beside the wok on a light surface. — Cook for 5 minutes.

Stir-fry for about five minutes, tossing frequently, until the vegetables are slightly softened but still have a little crunch.

Combine Everything

Add the cooked noodles to the wok, then pour in the sauce. Toss everything together, making sure the noodles are well coated.

Wok featuring udon noodles, vibrant red and green bell peppers, carrots, and flavorful sauce. A small bowl of sesame seeds complements the dish perfectly. — Add the cooked noodles to the wok, then pour in the sauce.

A wok with stir-fried udon noodles mixed with green beans, red bell peppers, and carrots. A hand using tongs is serving the dish. A small bowl of sesame seeds is nearby. — Toss everything until evenly coated.

Continue cooking for about five minutes, stirring frequently, until the sauce thickens and evenly coats the noodles.

Serve and Garnish

Turn off the heat and transfer the noodles to serving bowls. Sprinkle with sesame seeds for a little extra crunch and flavor. Serve immediately while hot.

A wok filled with stir-fried udon noodles, green beans, and sliced carrots, garnished with sesame seeds. A small bowl of sesame seeds is placed nearby on a light surface. — Sprinkle with sesame seeds and serve hot.

Recipe Notes and Expert Tips

I’ve got a few tips to help you get the best results every time you make this dish.

Prevent sticky noodles: Rinse the cooked udon under cold water to remove excess starch and keep them from clumping together.
Get the sauce just right: Whisk the cornstarch into the sauce thoroughly to prevent any lumps. A smooth sauce will coat the noodles better.
Stir-fry at high heat: A hot wok ensures the vegetables stay crisp and don’t turn soggy. Keep everything moving in the pan.
Adjust the flavor: If you like a sweeter sauce, add a little more hoisin. For extra saltiness, use an extra splash of soy sauce.
Customize with protein: Stir in cooked shrimp, chicken, tofu, or beef to make this a more filling meal that suits your taste.
Try different veggies: Bok choy, snap peas, mushrooms, or shredded cabbage all work great in this dish.
Reheat with care: If you have leftovers, warm them in a pan with a splash of water or soy sauce to loosen up the sauce.
Finish with a little crunch: A handful of crushed peanuts or extra sesame seeds on top adds great texture.

How to Store Leftover Udon Noodles

Storage is easy; Leftover udon noodles should be stored in an airtight container in the refrigerator for up to three days.

To reheat, warm them in a pan over medium heat with a splash of water or soy sauce to bring back moisture and prevent them from drying out.

This dish is best eaten fresh, and freezing is not recommended as the noodles can become too soft and lose their chewy texture.

What to Serve With Udon Noodles

These noodles go well with a side of miso soup, a simple cucumber salad, or crispy spring rolls.

If you want something heartier, try pairing them with pan-fried dumplings or a side of grilled teriyaki chicken for a more complete meal.

A plate of stir-fried udon noodles with sliced red peppers, green beans, and sesame seeds, accompanied by chopsticks on the side. — Udon Noodles. Photo Credit: Hungry Cooks Kitchen

More Easy Asian Recipes for You to Try at Home

Take a look at some of my favorite Asian dinner recipes.

Stir Fry Udon Noodles

There’s a reason udon recipes like this are always a hit—they’re quick, comforting, and packed with flavor. The thick, chewy noodles soak up the savory sauce, while fresh veggies add just the right amount of crunch. It’s easy to make, great for busy nights, and perfect for meal prep since leftovers reheat beautifully. Whether you’re cooking for yourself or a crowd, this dish delivers big on taste with minimal effort!

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Lunch, Main Course

Cuisine: Asian

Keyword: Udon Noodles

Servings:

Calories: 154kcal

Equipment

Ingredients

1 package Udon noodles thick ones, about ½ pound
2 tablespoons sesame oil
2 green onions thinly sliced
½ red bell pepper thinly sliced
1 cup green beans sliced
1 carrot thinly sliced
Sesame seeds

For the sauce:

¼ cup soy sauce
¼ cup water
¼ cup hoisin or Oyster sauce
2 garlic cloves minced
2 tablespoons ginger minced
1 tablespoon sugar
1 tablespoon cornstarch

US Customary – Metric

Instructions

Cook the udon noodles according to the package directions, then drain and rinse them under cold water to stop the cooking process and prevent sticking.
1 package Udon noodles
In a small bowl, mix the soy sauce, water, hoisin or oyster sauce, minced garlic, minced ginger, sugar, and cornstarch until well combined. Set aside.
¼ cup soy sauce, ¼ cup water, ¼ cup hoisin or Oyster sauce, 2 garlic cloves, 2 tablespoons ginger, 1 tablespoon sugar, 1 tablespoon cornstarch
Heat a wok or large skillet over medium-high heat and add sesame oil. Once hot, add the sliced green onions, red bell pepper, green beans, and carrots. Stir-fry for about five minutes, tossing frequently, until the vegetables are slightly softened but still crisp.
2 tablespoons sesame oil, 2 green onions, ½ red bell pepper, 1 cup green beans, 1 carrot
Add the cooked noodles to the wok along with the prepared sauce. Toss everything together, ensuring the noodles are evenly coated. Cook for another five minutes, stirring frequently, until the sauce thickens and clings to the noodles.
Remove from heat and transfer to serving bowls. Sprinkle with sesame seeds and serve immediately.
Sesame seeds

Notes

Prevent sticky noodles: Rinse the cooked udon under cold water to remove excess starch and keep them from clumping together.
Get the sauce just right: Whisk the cornstarch into the sauce thoroughly to prevent any lumps. A smooth sauce will coat the noodles better.
Stir-fry at high heat: A hot wok ensures the vegetables stay crisp and don’t turn soggy. Keep everything moving in the pan.
Adjust the flavor: If you like a sweeter sauce, add a little more hoisin. For extra saltiness, use an extra splash of soy sauce.
Customize with protein: Stir in cooked shrimp, chicken, tofu, or beef to make this a more filling meal that suits your taste.
Try different veggies: Bok choy, snap peas, mushrooms, or shredded cabbage all work great in this dish.
Reheat with care: If you have leftovers, warm them in a pan with a splash of water or soy sauce to loosen up the sauce.
Finish with a little crunch: A handful of crushed peanuts or extra sesame seeds on top adds great texture.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Stir Fry Udon Noodles

Why This Recipe is Perfect for Any Occasion

Ingredients You’ll Need