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Chopsticks gracefully lift udon noodles intertwined with vibrant bell peppers and crisp snap peas on a plate, while a wok and two bowls subtly complement the scene in the background.

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 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Lunch, Main Course
Cuisine: Asian
Keyword: Udon Noodles
Servings: 4
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:

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

Calories: 154kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1107mg | Potassium: 227mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3264IU | Vitamin C: 25mg | Calcium: 33mg | Iron: 1mg
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