You can enjoy these delicious spicy udon noodles in just 15 minutes! Endlessly customizable, too. Add any vegetables or protein you like. Proving that delicious doesn’t need to be time-consuming!

Spicy udon noodles in serving bowl.

If you have udon noodles in your pantry or freezer, you will always have a quick and easy dinner at the ready with this versatile spicy udon noodle recipe. And it’s ready in just about 15 minutes from start to finish!

Featured review

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
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Ingredients and substitutions

A few notes about the key ingredients …

Udon noodles – Frozen udon noodles are always my first choice. They are always ready to go, and I find they have better flavour and texture than the shelf-stable version. Ideally, they should be cooked in a large pot of boiling water for about 1 minute, but I find rinsing under cold water first, then soaking in very hot water for 10 minutes or so, works just as well, without the need to boil water and use another pot.

Shelf-stable udon noodles are another option. Soak these in hot water to loosen them up a bit before using.

Dried udon noodles will need to be cooked in a large pot of boiling water for about 10 minutes before using.

Sambal Oelek – This spicy Asian sauce 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, such as Asian Chili Garlic Sauce or Sriracha will work.

Carrots – For a speedy dish, I suggest starting with store-bought, matchstick carrots. Another option is to use spiralized carrots. Simply chop the spiralized carrots into bite-sized pieces to prepare. Alternately, I would suggest just grating some carrots with a box grater to add to the stir fry.

How to make these spicy udon noodles

This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.

Carrot and onion cooking in a wok.
1
Green onion added to the wok.
2
Udon noodles added to the wok.
3
  1. Start by cooking the carrots in a bit of oil in a hot wok or skillet, then add the onion and cook until tender.
  2. Add some green onion to the wok.
  3. Add the udon noodles to the wok.
Pouring the sauce into the wok.
4
Spinach added to the wok.
5
Finished spicy udon noodles in the wok.
6
  1. Add the sauce to the wok and toss to coat well.
  2. Add some spinach to the wok.
  3. Toss the spinach with the noodles until wilted, then serve.

Recipe video

Recipe tips!

  • Adjust the spiciness of these noodles to your taste by adding more or less of the Sambal.
  • This recipe will serve 2 as a main dish or 4 as a side dish. To serve more, simply double the recipe!
Spicy udon noodles on chopsticks.

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.

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).

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15-minute spicy udon noodles in serving bowl.

Get the Recipe: 15-Minute Spicy Udon Noodles

You can enjoy these spicy udon noodles in just 15 minutes! Endlessly customizable. Add any vegetables or protein you like. Proving that delicious doesn't need to be time-consuming!
4.94 stars from 62 ratings
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings

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 oz soft vacuum-packed udon noodles, *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
 

  • If using shelf-stable udon noodles, they can be added directly from the package to the hot pan. If using frozen, fresh or dried udon noodles, cook according to the package directions before adding to the pan.
  • 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. 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.
  • In a large frying pan or wok, heat the oil over medium-high heat until very hot. Add the carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add the green onion and cook, stirring, for 30 seconds or so.
  • If soaking udon noodles, gently stir to loosen the udon noodles and separate them, then drain. Add the drained noodles (or cooked noodles, if using frozen or dried udon)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

Note 1: You can also use frozen udon or dried udon noodles. Simply prepare the noodles per the package instructions before using. 
Note 2: Look for matchstick carrots in the produce section for a quick and easy option. You could also use spiralized carrots that you chop up. Finally, you could also grate some carrots on a box grater.
Be sure to read the notes above this recipe card for more tips on making this recipe. You’ll also find step-by-step photos and a recipe video that you might find helpful.
 
Cuisine: Asian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 480kcal, Carbohydrates: 80g, Protein: 18g, Fat: 11g, Saturated Fat: 5g, Sodium: 2729mg, Potassium: 588mg, Fiber: 8g, Sugar: 23g, Vitamin A: 9815IU, Vitamin C: 28.6mg, Calcium: 118mg, Iron: 2.7mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!

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