Udon Stir Fry -

A bowl of stir fried udon noodles with chopsticks.

Udon Stir Fry

Chewy udon noodles, loads of crisp tender vegetables, and a perfectly balanced stir fry sauce make this udon stir fry (yaki udon) a weeknight favorite.

Course Main Dish

Cuisine Japanese

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 527kcal

Author Ann Otis

Ingredients

14 oz udon noodles* shelf-stable, vacuum-packed
1/4 cup low-sodium soy sauce
1/4 cup vegetable broth
1 teaspoon rice vinegar
1 tablespoon sesame oil
1 tbsp vegetable or canola oil
2 cloves garlic minced
1 tablespoon ginger grated or minced
2 carrots thinly sliced on the bias
4 oz mushrooms thinly sliced
3 green onions cut into 1 inch pieces
8 oz toy choy or baby bok choy* quartered
chopped green onion and sesame seeds for garnish
1 teaspoon hot chili oil

US Customary - Metric

Instructions

Soak udon noodles in hot water to loosen them while you proceed with the remaining steps.
In a small bowl or measuring cup, combine, the soy sauce, vegetable broth, rice vinegar, sesame oil, and chili oil.
Heat 1 tablespoon of oil in a large pan over medium high heat. Add the garlic and ginger and cook, stirring constantly for 30 seconds.
Add the carrots, and cook stirring constantly about 1 minute.
Add the mushrooms and green onions and cook 1 minute.
Add the toy choy and stir fry about 2 minutes longer until crisp tender.
Add the udon noodles and cook, stirring to combine with the vegetables, about 2 minutes longer.
Add the soy sauce mixture and toss to combine until the sauce thickens and coats the noodles. Stir fry another minute or two to heat.
Sprinkle with green onions and sesame seeds and serve.

Video

Notes

*Udon noodles are also available dried or frozen. Follow the package instructions for preparation for a stir fry.

*Pak Choy, bok choy, baby bok choy, or broccoli may be used instead. See the post for more suggestions.

*This makes 2 large portions or 4 side portions.

Nutrition