Yes! You can be enjoying this Spicy Udon Stir Fry in just 15 minutes! Proving that delicious doesn’t need to be time consuming!
I have always been a fan of udon noodles, especially the fresh ones. They’re like fat spaghetti, so they’re fun to eat and they also grab a great sauce like nothing else. I always have them in my pantry for nights when a quick and easy dinner is needed (or when the fridge needs to be cleaned out of odds and ends :) This udon noodle recipe is made in record time – just 15 minutes from start to finish.
This stir fry is a great base recipe, featuring just a basic collection of ingredients. Feel free to add in a protein like chicken, shrimp or pork, if you’d like a meatier meal. Extra vegetables, such as mushrooms, bell peppers, bean sprouts, shredded cabbage or just about anything else you have around would also be a great addition.
How to Cook Udon Noodles
Soft, vacuum-packed udon noodles do not require any pre-cooking. You can simply add to your dish and heat through. You can pre-soak in a large bowl of warm water to loosen and separate the noodles before adding to your dish, if you like.
Frozen Udon Noodles should be cooked in a large pot of boiling water for about 1 minute.
Semi-dried udon noodles should be cooked in a large pot of boiling water for about 8 minutes.
Dried udon noodles need to cook in a large pot of boiling water for about 10 minutes.
Test for doneness by removing noodle from pot, running it under cold water, then biting. Udon shouldn’t be hard in the middle.
*I much prefer Soft or Frozen Udon noodles. They are easier to use and they have that chewy texture I love!
How to Make 15-Minute Spicy Udon Noodles
1. Gather your ingredients and mix up your sauce.
2. Heat oil in your wok over medium-high heat and set your noodles to soak, if you like. Then add the carrots and onions and stir in the hot wok until softened.
3. Add the noodles and stir fry a bit to remove any water on them. Add the sauce and toss to coat. Finally, add the spinach and stir fry until the spinach is wilted. Spoon into bowls, garnish and serve!
Cook’s Notes for 15-Minute Spicy Udon Stir Fry
For the sauce, the Sambal Oelek is responsible for the spicy part of this stir-fry. If you’re not familiar with it, look for it in the Asian sauce section of your grocery. It’s fairly easy to find these days. Any spicy Asian-style sauce (Asian Chili Garlic Sauce/Sriracha etc.) will work though. If you’re not wanting it too spicy, start with 1 tsp. of the Sambal Oelek and work your way up, as needed. Sambal Oelek packs a punch, so a little goes a long way.
This recipe uses fresh (soft) udon noodles, that usually come packaged in individual, vacuum-packed packets. My brand (President’s Choice) is sold with 4 individual packets that are 200g (7 oz.) each. I love them because they don’t need pre-cooking. That said, I do like to soak them in hot water a bit ahead, so I can separate them before adding them to the wok. It’s not necessary, but it does make it easier to stir fry them without breaking them. Alternately, you can add soft udon noodles directly from the package to the wok.
If you want to try this using dried udon, you’ll obviously need to cook them before adding to the wok. You may also need to increase the sauce ingredients, as I suspect dried noodles might soak up a bit more that the fresh ones. Truth be told though, I am not a fan of dried udon and don’t think they’re nearly worth the extra work of having to boil them.
For the carrots, I suggest spiralized carrots, as they cook up quickly in a stir fry. You can either use store-bought spiralized carrots or spiralized your own at home (I have one of these simple handheld spiralizers that works great!). Simply chop the spiralized carrots into bite-sized pieces to prepare. Store-bought, spiralized carrots tend to be a little thicker, so allow a bit more cooking time at the start to get them tender, before adding the onions. Alternately, I would suggest just grating some carrot on a box grater to add to the stir fry.
I’ve used carrots and spinach here, but you can use whatever vegetables you like. Just consider cooking time in the wok and add the longer-to-cook ones first (and cut in small pieces). Greens would usually go in last and cooked until wilted.
Add a protein! Chicken is a great addition to this dish, either cooked chicken or cook a bit of chicken in the wok before starting the stir fry (remove to a plate, then add back in towards the end, to warm).
This recipe will serve 2 as a main dish or 4 as a side dish. To serve more, simply double the recipe!
Love stir fries? Check out my 40 Basic Stir Fry Sauce Recipes. This ultimate stir fry sauce recipe cheatsheet is a perfect starting point for dozens of creative stir fries.
15 Minute Spicy Udon and Vegetable Stir Fry
Ingredients
Stir Fry:
- 1 Tbsp vegetable oil or other neutral cooking oil
- 1/2 medium onion sliced or diced
- 1 medium carrots spiralized and chopped or grated
- 1 cup green onion sliced diagonally (green part only)
- 3 cups baby spinach
- 14 oz soft vacuum-packed udon noodles 400g
Sauce:
- 1-2 tsp Sambal Oelek (or Asian Chili Garlic Sauce/Sriracha)
- 1/4 cup soy sauce
- 2 tsp rice wine vinegar
- 1 tsp sesame oil
- 2 Tbsp brown sugar
- 2 cloves garlic minced
- 1 Tbsp fresh ginger minced
For garnish:
- Sesame seeds
- Additional sliced green onion
- 1/4 cup chopped parsley or cilantro
Instructions
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Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
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In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.
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If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
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Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
More Udon Recipes from the Seasons and Suppers Archives
This was fantastic! A bit too salty (even though I used low-sodium soy sauce) so next time I might substitute some veg broth for part of the soy sauce. I added shiitake mushrooms, fried tempeh and broccoli instead of spinach. Will definitely make again!
So glad to hear, Abbey! Thanks so much :)
This looks so good! Do you think it would turn out ok without the parsley/cilantro?
Hi Adriana and definitely! There will still be tons of flavour and colour in the dish :)
I had some udon noodles from SS in the freezer and wondered what to do with them this evening. Google brought up your recipe and in 20 minutes I had a vegan dinner for my wife and I :). I added some green peas for some color since I didn’t have any spinach on hand. Thank you so much for a delicious and flavourful dish!
So glad you enjoyed it! Thanks :)
I’ve made this recipe several times and love it! I was just wondering, I have pretty bad heartburn triggered by garlic. Can I replace the garlic with something? Lemongrass perhaps? I love the flavour from the garlic, by my stomach does not :(
Hi Seleena, I’d just skip it. I think there’s a lot of flavour going on here, anyway :)
Awesome recipe! My 20 yr old isn’t a veggie fan but I put in the carrots, onions and spinach as well as diced celery, red pepper, zucchini and shiitake mushrooms. Added about 2 cups poached chicken and doubled sauce. Not a drop leftover! Perfect dinner for our God awful Michigan weather; heavy snow followed by -25° temps.
Sounds perfect, Kim. So glad you enjoyed it! And we are having that very same weather (just north or you here :)
New quick & easy dinner go-to!
Thanks Hayley :)
Made this tonight for a quick pre-thunderstorm dinner. As is, the flavors are satisfying and 2tsp of the Sambal Olek is comfortable heat for me (and I love spicy!). Definitely adding this to my rotation :) Thanks for putting it out there!
So glad to hear, Calandra! Thanks :)
I made this recipe tonight. Came upon it while doing a google search for ‘udon noodle stir fry’. This is now our new best stir fry recipe. The sauce is simple yet delicious. Great way to use up veggies left in your fridge (I used red bell pepper in addition to the carrots and spinach in the recipe). We served this with grilled shrimp skewers… but pretty much any protein would be good in here. Wanted to add to the reviews because when I search for recipes I always read reviews first.
Thanks so much, Janick :) So glad you enjoyed it!
Modified by using soba noodles. Our refrigerator had leftover cooked broccoli and mushrooms. Added onion and the garnishes recommended. We ate it all and are already talking about what else would be good. Great, easy recipe!
So glad you enjoyed it! It’s a great base for so many modifications. And a great fridge cleaner :) Thanks!
This was incredibly delicious!
Glad to hear, Aura :) Thanks!
I actually made my very own homemade noodle for the first time to try this recipe… i double the recipe and triple the sauce… it was very saucy but the sauce is so awesome that it was perfect!
I had to retain myself from going to the fridge and eat the leftover all last night… but i am enjoying them for lunch today – as we speak – and it’s heavenly!
Good for you for making the noodles! I’ve made pasta before, but have never tackled udon. I bet it was fabulous. And I’m with you. The saucier the better ;) Thanks!
You should give it a go! Easier than pasta!
I rolled the dough using my kitchen aid pasta attachement at setting 1 but cut the noodles with a knife to give it a more authentic look. Super delicious!!!
https://steamykitchen.com/43189-homemade-udon-noodle-recipe-morimoto.html
I made this for dinner tonight. I used whole wheat linguini. I didn’t add the carrots ( just doubled the spinach). I also cut the spices and sugar down. I only added a smigeon of the spices. a little less of the brown sugar and only a small amount of the Sambal Oelek . I also added a dash of dry sherry. I love this recipe…it’s so customizable to your preferences. It was awesome. PINNED.
So glad to hear! And yes, it’s such a customizable recipe :) I turn to it often to use up odds and ends in my fridge. Thanks!
I love this recipe! So simple and fresh.
So glad to her, Bella. Thanks!
Great recipe! Easy to make and very tasty!
Thanks Stefany and so glad you enjoyed it!
5 Stars!! This recipe is every bit as good as my favourite Chinese restaurant’s udon. Thanks so much!
Thanks Tam! Glad you enjoyed it :)
Fantastic recipe! This is the first Asian stir fry sauce recipe I’ve tried with a perfectly balanced flavour profile. So glad I came across this recipe. Thank you!
Thanks Maria and so glad you enjoyed this! It’s in regular rotation here :)
Made this last night and it was delicious! Used broccoli slaw and red bell pepper instead of carrots. And was surprised to find Udon noodles at Sobeys, I was prepared to substitute with something else:) Thank you!!!!
So glad you enjoyed this :) Love udon noodles!
Hi, I tried this last night and turned out soo good! It was delicious. I dont cook too much but this was easy to follow and easy to make. Dibs were called on the leftover for school lunch!!! I will definitely try other recipes from this site… Thank you!!
So glad to hear! One of my favourites :) Thanks!
Fast and delicious! A perfect dinner. Thanks for sharing!
So glad you enjoyed it, Leslie! Thanks for coming back to let me know :)
I made this not too long ago, found authentic udon noodles at a specialty store and added marinated chicken. It was one of the best noodle dishes I have ever had! Perfect amount of sauce and spicyness. Definitely will be making again soon :)
So glad you enjoyed it, Drew and thanks for coming back to let me know :) I can’t get my hands on great udon noodles where I live, so I’m jealous. Must have been delicious!
Jennifer..I believe you are in Ontario? I get my udon noodles at Loblaws…Presidents Choice brand.
I am Colleen, I’m just in the non-Loblaws part of Ontario (Muskoka). The closest I get is an Independent Grocer and shelf stable udon, which are fine, but I’m hoping someday to get my hands on fresh (or even frozen) somewhere close by.
Ohh..we also have an Independent grocer and it was actually the only place I’ve seen fresh udon noodles. Maybe different areas around Ontario have different things. I just use the shelf stable ones and think they are fine for me.
They are fine for me for every-day cooking, for sure, Colleen. Can’t beat them for quick and easy :)
This looks delish! Do you use dark, light or sweet soy sauce? I only have sweet and light soy sauces on hand but would love to make this x
Hi Firah, I use sodium-reduced dark soy sauce. I think light would work fine.
Absolutely wonderful! Doubling the recipe went well. I used the dry noodles. For the veggies I used broccoli, red pepper, green beans, zucchini and sesame garlic fake chicken along with the carrots & onion. I can’t explain how fast this dish went! Thank you!
So glad you enjoyed it! Sound great :)
Followed your recipe for the sauce, doubled it for a second serving but only 1 teaspoon Sambal Oelek. Used onion, broccoli florets, mushrooms & red pepper. Yummy udon noodle dish!!
So glad you enjoyed it, Irene :)
I have never cooked Udon noodles before so I was looking for something simple and quick for lunch. It was a hit! My boys loved it. Great recipe :)
So glad you all enjoyed it, Jessica!
Made this last night, I had no idea what I was going to make and came across this recipe – perfect! Even my 2 year old ate it all up :) (I did reduce the Sambal Oelek …)
So glad you all enjoyed it :) It’s one of my favourites for those nights I have no idea what I’m going to make for dinner!
Amazing! Added red and green cabbage sliced thin, and sliced mushrooms with the spinach. Oh, I also used yakisoba noodles because I couldn’t find udon… (I know, weird!) and with the cilantro, I topped off with chopped green onion and chopped snow peas. Everyone loved it!
Sounds delicious, Kandace! I love yakisoba noodles,too :)
Hi Jennifer…I just made this recipe tonight and used some pork in it. I also got my udon noodles at Loblaws (presidents choice) and it was absolutely delicious! I only used 1 tsp. of the sambal oelek and found it to be the just the right amount of heat. (made my nose run anyways..lol) Anyways…thank you very much for this great recipe! I will be making it again and also found it to be “company worthy” as well.
So glad you enjoyed it Colleen and pork is a great addition! I agree about it being company worthy :)
Udon noodles? Are they just back east? I don’t ever recall seeing them in the store. Here I see steam fried noodles or fried noodles. Or suggestions to use vermicelli or spaghetti noodles instead. Where would I look for them?
Would love to try some of these recipes, but don’t know what I could substitute for these noodles. Thanks for your help, and the recipes.
Hi Pat, I’m in Canada and they are quite easily available here. They are soft and packaged in individual serving vacuum packed packages. Because they are soft, they can go straight into the stir fry, without pre-boiling. That said, you can substitute any dried noodle by boiling it first before adding to the stir fry. It obviously will make this dish more work. FYI, I found the type of noodles I’m talking about on amazon.com, if you might like to order some. I love them and they are a great item to have in your pantry for dishes like this! Here’s the link on amazon – http://www.amazon.com/Amoy-Straight-Udon-Thick-Noodles/dp/B00Y2I35QC/ref=sr_1_9?ie=UTF8&qid=1452460989&sr=8-9&keywords=amoy+straight+to+wok
Thank You , I will look them up on Amazon. I too live in Canada, in Kitchener, British Columbia. I have to travel to Creston , B.C. to the nearest stores. We have an Extra Foods and an Overwaitea. I will check to see if I can find them at either of these stores ( I’ll ask the people who stock the shelves, they seem to know more than anyone where to find things.).
Thanks again for the quick reply.
If you have access to any of the Loblaws affiliated stores, look for the President’s Choice brand soft udon noodles. They are in with the Asian noodles/sauces at my store.
About to make this for dinner. LOVE your website! I’m going to make two of your other recipes later on this week. From another Muskoka resident :)
Hi Zoe! Wasn’t it just a perfect Thanksgiving weekend in Muskoka?!! Hope you enjoyed the udon. It’s one of my favourite quick dinners :)
It was a great sunny and warm weekend! the udon was so so good, will definitely make it again! I made the chicken, artichoke and sundried toms tonight! another winner :)
Thank you so much! That is very helpful for this recipe and many others!
Thanks Michelle :)
Hello,
I love this recipe! However I never know which type of onion to use . Can you tell me if I am supposed to use red, white, or yellow onions?
Thank you!
Hi Michelle, When it comes to recipes, I always assume “onion” means yellow cooking onions and I use that assumption when I write recipes, as well. These are really the standard for onions. I rarely use white onions, unless specified in a recipe. Red onion is most often used in recipes where the onion is uncooked, as it is milder and adds great colour to salads etc. If you only want to buy one type of onion, keep an ample supply of yellow cooking onions of various sizes around. You can’t go wrong with that :)
I made these for dinner last night and they were delicious! Followed exactly then added chicken and red peppers to it as well. The sauce is so good! Can’t wait to eat the leftovers for lunch today! Thanks!
Glad you enjoyed it, Kate. One of my favourite quick and easy dishes and so customizable :)
I cooked these today and they were incredible! I played around with the veggies and made a bit more sauce to accommodate more veggies. SUPERB! Thanks for sharing :)
So glad you enjoyed it, Rojo :)
This is one of my family’s favorite meals! I’m making it again tonight!!
So glad you are all enjoying it, Katie! We had it this week, as well. This time I added broccoli and peanuts. It’s a bit different every time I make it, depending on what’s in my fridge that needs using up :)
Oh Jennifer, this stir fry looks mouthwatering! I also have a package of fat udon noodles in my pantry. Monday night is sorted!
Thanks Julia :) Enjoy!
This is by far the best foodie website ever!
Thanks so much, Cheryl :)
Nothing is more comforting than a big bowl of noodles. This looks so good, Jennifer! I’ve got several feet of snow to shovel out. Wish someone was making me this so I could come in the house to a warm bowl of stir fry!
Thanks Liz. I’ve been following your storm on the news. Sounds like you need a spicy bowl to warm you up! Stay warm :)
Thanks so much, Liren :)
I am a huge fan of sambal, so I love the sauce you’ve drizzled over these lovely udon! Delicious!
I’m all about a quick and tasty stir fry on a busy weeknight, this is a must make!
I’m sure you’d enjoy it, Laura!
Yes! I need to cook with udon more often. I love any noodle, but they have that great udon chew! This sounds so yummy (and meatless)! I need more quick meals in my arsenal like this…. 15 minutes is about all I’ve got so a lot of dinners lately have just been protein shakes! AHK!
Yes … the great udon chew! :) You will be amazed at how quickly this comes together, Sophie!
Thanks Jessica. I love my noodles super saucy :)
These noodles look incredible – love how saucy and deliciou they look. Love the easy dinner ideas too – I always need more of those!
Oh my. My boyfriend is the biggest stir-fry fan I know. Udon are his go-to noodles. And spicy? Well, duh! He would just love this. As do I!
Thanks Sarah. I’m such a fan of udon noodles, too and love these spice in this one :)
I’m a big fan of udon too! But I’ve never made it at home. Love, love, love this!
Thanks Katrina. You’ll love how quick and easy it is, too!
Hello. I just cooked and served your recipe and it was delicious!! I added chicken and colored peppers. This is definitely a noodle recipe to keep!!
So glad you enjoyed it and yes, it’s great for adding whatever you have around to use up :)