15 Minute Spicy Udon Noodle and Vegetable Stir Fry
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15 Minute Spicy Udon Stir Fry

30 Minute Meals, Main Courses
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This 15-Minute Spicy Udon Stir Fry proves that delicious doesn’t need to be time consuming! You can be enjoying this udon noodle recipe in just 15 minutes from start to finish.

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.

15 Minute Udon Noodle and Vegetable Stir Fry

Cook’s Notes for 15-Minute Spicy Udon Stir Fry

As 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 Oleek packs a punch, so a little goes a long way.

This recipe uses fresh (soft) udon noodles, that usually come packaged in individual packets. My brand (President’s Choice) has 4 individual packets that are 200g (7 oz.) each. I love them because they don’t need pre-cooking. I like to soak them in hot water ahead, so I can separate them before adding them to the wok, but that isn’t necessary if you’d like to skip that part. 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.

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 Noodle recipe

15 Minute Spicy Udon Noodle and Vegetable Stir Fry

15 Minute Spicy Udon and Vegetable Stir Fry

Course: Main Course
Cuisine: Asian
Keyword: udon stir fry recipe, what to make with udon noodles
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Energy: 310 kcal
Author: Jennifer
This quick and easy recipe makes 2 main dish servings, or 4 servings as a side dish. If needing more, simply double the recipe. This is a great base recipe, that is ripe for addition add-ins. Chicken, shrimp or pork is a nice addition for a meal. Extra vegetables, such as mushrooms, bell peppers, bean sprouts, chopped cabbage or just about anything else you might have around would also be great.
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Ingredients

Stir Fry:

  • 1 Tbsp olive, peanut or vegetable oil
  • 1/2 medium onion, sliced
  • 2 carrots, thinly sliced (matchsticked)
  • 1 cup green onion, sliced diagonally (green part only)
  • 3 cups baby spinach
  • 2 (7 oz/200g) soft vacuum-packed udon noodles

Sauce:

  • 1-2 tsp Sambal Oelek (or Asian Chili Garlic Sauce/Sriracha)
  • 2 tsp rice wine vinegar
  • 1/4 cup soy sauce
  • 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

  1. 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, if you prefer to skip this step.
  2. 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.
  3. If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked fresh noodleto the wok and cook, stirring, for 30 seconds or so. 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.
  4. 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!

 

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86 Comments



  • 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!!!!

    Reply

  • 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

    Reply

  • 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.

    Reply

    • 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

      Reply

      • 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.

        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.

          Reply

  • 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 :)

    Reply

    • 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 :)

      Reply

      • 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 :)

        Reply

  • 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!

    Reply

    • 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 :)

      Reply

  • 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!

    Reply

    • Thanks Liz. I’ve been following your storm on the news. Sounds like you need a spicy bowl to warm you up! Stay warm :)

      Reply

  • 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!

    Reply

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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