If you love bold, takeout-style noodles, these spicy udon noodles are the perfect quick dinner fix. Thick, chewy udon is stir-fried with vegetables and coated in a spicy, savoury sauce for a simple udon noodle recipe that tastes like your favourite restaurant bowl.
This easy spicy udon noodle recipe comes together in about 15 minutes, making it ideal for busy weeknights when you want something cozy, flavourful, and just a little bit fiery. Keep the noodles vegetarian as written or use this versatile spicy udon stir fry as a base and add your favourite protein.
Spicy udon noodles: at a glance
- A delicious spicy udon noodle recipe ready in about 15 minutes from start to finish for a fast weeknight dinner.
- Uses thick, chewy udon noodles (fresh or frozen udon) plus everyday vegetables for texture and colour.
- Coated in a spicy, savoury stir fry sauce you can easily adjust to be milder or hotter.
- Vegetarian as written, with simple options to add chicken, shrimp, pork, or tofu.
- Cooked in one pan or wok for minimal dishes and an easy, takeout-style noodle bowl at home. A perfect weeknight dinner!
- Spicy udon noodles: at a glance
- What our readers are saying …
- Ingredients and substitutions
- Vegetable options for your udon stir fry
- How to make spicy udon noodles
- How to make spicy udon noodles: video
- Spicy udon noodles FAQ
- Variations
- Get the Recipe: Spicy Udon Noodles
- More udon noodle recipes to love!
What our readers are saying …
“The sauce is amazing, and you can add any vegetables, so great way to clean out the fridge. If hot outside you can grill veggies on BBQ and add to noodle for a quick comforting meal! A definite favorite in this house, and feels like something I would order out for. This really keeps me on track in terms of healthy choices as I can up the veggies while still enjoying udon noodles. Love this as a great comforting and easy meal!!!!” – Kristine
Ingredients and substitutions
A few notes about the key ingredients …
Udon noodles – Frozen udon noodles will always be my first choice, if available. Frozen udon noodles are also easy to prepare, as there is no need to boil them. Shelf-stable udon noodles are equally quick and easy to use in this recipe. Dried udon noodles will require boiling before using.
Sambal oelek – This spicy Asian sauce is responsible for the spicy part of this stir-fry. Sambal packs a punch, so a little goes a long way in the spiciness department. If you’re not familiar with Sambal Oelek, look for it in the Asian sauce section at your grocery store. It’s fairly easy to find these days. Any spicy Asian-style sauce, such as Asian Chili Garlic Sauce or Sriracha will work, though you will need to add more chili garlic sauce or sriracha for the same level of spiciness.
Carrots – For a speedy dish, I suggest starting with store-bought, matchstick carrots. Another option is to use chopped spiralized carrots. Alternatively, I would suggest just grating some carrots with a box grater to add to the stir-fry. The key here is to keep the carrots as small as possible so they cook quickly.
Vegetable options for your udon stir fry
- carrots
- onions
- bell peppers
- mushrooms
- spinach
- bok choy
- green beans
- broccoli
- snow peas
- baby corn
- cabbage
- bean sprouts
How to make spicy udon noodles
Here is a quick overview of how to make this spicy udon noodles recipe in one pan. Always refer to the complete instructions in the Recipe Card below when making the recipe.
Step 1: Start be heating oil in a wok or skillet.
Step 2: Add the carrots and onion and cook until softened.
Step 3: Add sliced green onion to the wok and cook briefly.
Step 4: Add the soaked or cooked udon noodles to the wok.
Step 5: Pour in the savoury spicy sauce.
Step 6: Toss in some spinach and cook all together until the spinach wilts. Serve and enjoy!
How to make spicy udon noodles: video
Spicy udon noodles FAQ
Yes! In fact, frozen udon noodles are my udon noodles of choice. They keep well in the freezer, thaw quickly under cold running water and don’t need boiling. Soak in very hot water instead.
Yes, this udon noodle recipe is vegetarian, as written.
Sambal oelek brings the spice to these udon noodles, so simply reduce the amount of Sambal added to the sauce.
The only ingredient that is spicy is the Sambal Oelek. You can add as little as you’d like to your taste or for a more kid-friendly dish. You could also substitute Asian Chili Garlic Sauce, which is less spicy.
If you’re starting with shelf-stable udon noodles, place the noodle blocks into a bowl of boiling or very hot tap water for 1-2 minutes. Gently separate the noodles with chopsticks or tongs, drain well, and toss with a splash of oil so they do not stick before adding to your stir fry. For frozen udon, you can cook them in boiling water from frozen, but I prefer to soak them in hot water for about a minute, then use a pair of chopsticks to gently loosen the noodles. Rinse with cold water, drain, and use. Dried udon noodles need to be cooked in boiling water per the package instructions.
Variations
Change up the vegetables! Pretty much any vegetable or green will work in the stir-fry. The only consideration is how long it will take to cook in the pan. Be sure whatever you add is tender-crisp in the pan before you proceed with adding the noodles and sauce.
Dial back the spice! For a less spicy udon noodles recipe, reduce the Sambal Oelek or substitute a milder chili sauce, such as Asian Chili Garlic Sauce or Sriracha.
Add a protein! Tofu, chicken, shrimp, pork or beef are all great additions to this udon noodle recipe.
Craving more udon? Try Mongolian Beef Udon, Udon Noodle Soup, Spicy Peanut Udon Noodles, 20-Minute Spicy Pork Udon
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Spicy Udon Noodles
Ingredients
Stir Fry:
- 1 Tablespoon vegetable oil, or other neutral cooking oil
- 1/2 medium onion, sliced or diced
- 1 cup matchstick carrots, *see Note 1 below
- 1 cup green onion, sliced diagonally (green part only)
- 3 cups baby spinach
- 14-17 oz udon noodles, frozen (recommended), shelf-stable or dried *see Note 2 below
Sauce:
- 1-2 teaspoons Sambal Oelek, or Asian Chili Garlic Sauce/Sriracha, to taste
- 1/4 cup soy sauce, low-sodium recommended
- 2 teaspoons rice wine vinegar
- 1 teaspoon sesame oil
- 2 Tablespoons brown sugar
- 2 cloves garlic, minced
- 1 Tablespoon fresh ginger, minced
For garnish:
- sesame seeds
- additional sliced green onion
- fresh chopped parsley or cilantro
Instructions
- Prepare and gather your vegetables and set them aside. Mix up the sauce by combining all the sauce ingredients in a small bowl. Set aside.
- In a large wok or frying pan, heat the oil over medium-high heat until very hot. Add the carrots and cook, stirring for a minute or so. Add the onions and cook, stirring, until the onions are soft and the carrots are tender. Add the green onion and cook, stirring, for 30 seconds or so.
- Add the prepared udon noodles to the wok and cook, stirring, for 30 seconds or so. Add the sauce and cook for another 30 seconds, stirring to combine well. Scatter the baby spinach over the top and cook, stirring constantly, until the spinach is wilted.
- Remove the noodles to a serving bowl or plates and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.
Notes
Watch how to make it
More udon noodle recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
Fabulous recipe! I substituted bok choy for the spinach, spicy sweet chile for the sriracha and added 12 oz of sliced shiitake mushrooms. I also doubled the sauce.
Perfection! 😋
So glad you enjoyed it! Thanks :)
This is my favourite. I have made this so many times, I can’t even count. Thank you.
I’m so glad you’re enjoying it, Thao! Thanks so much :)
Delicious every time! I didn’t have the spicy sauce so I used red pepper flakes. Frozen mixed veggies added towards the end of stir-fry before the cooked udons works well too.
Thanks so much, Patty! So glad you’re enjoying it :)
This was a very easy and tasty recipe. I left out the sriracha (for the kids sake) and it was still delicious. I will make again for sure.
So glad to hear! Thanks so much :)