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
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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!
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 :)