This Spicy Orange Sesame Udon Stir Fry features a spicy soy orange sesame sauce, with carrots, red peppers and bok choy. Ready in just 20 minutes!
Happy New Year! If you’re starting the new year off looking for things a little lighter and fresher, this orange udon stir fry is for you. If you resolved to eat more vegetables, this dish is for you. And if you are just plain worn out from the holidays and looking for a quick and easy dinner, this dish is also for you :)
I think you’ll love these fresh udon noodles that are quickly stir fried together with red pepper, carrots and bok choy and seasoned with a spicy soy orange sesame sauce. It’s a fresh and easy way to start the year. Be sure to browse the “Cook’s Notes” below the recipe as well, for some additional thoughts and tips for this recipe.
Cook’s Notes for Spicy Orange Sesame Udon Stir Fry
Udon noodle stir fries are one of my favourite quick, weeknight meals. I always keep udon noodles stocked in the pantry and stir fries are also great fridge cleaners! We really enjoyed the bit of citrus in this one. So fresh, especially this time of year. It was a great complement to the soy and sesame flavours. And the fact that it’s on the table in 20 minutes is a huge bonus!
Like all stir fries, you’ll want to have both your sauce mixed and all your vegetables cut and ready before you heat your wok or skillet, as things move quickly in stir fries.
You can use any type of orange in this recipe. I used mandarins, because who can resist them with their leaves attached and bright orange peel?!
Asian Chili Garlic Sauce is easily available in the Asian food sections of most supermarkets. You could also substitute Sambal Oelek or Sriracha, but be sure to reduce the amount to 1 tsp. as those sauces pack more of a heat punch.
The Asian Chili Garlic sauce is the heat in this recipe, so adjust the amount to your liking. If you’re not sure, start with 1 Tbsp. and add from there to taste. You can also serve with an extra dollop on top of the finished dish to be stirred in as you eat.
This recipe serves 2 or maybe three. Simply double if you’re serving more people. Enjoy!
Love udon noodles? You might also enjoy … my 15 Minute Spicy Udon and Vegetables stir fry recipe.
Spicy Orange Sesame Udon Noodle Stir Fry with Bok Choy
Ingredients
Sauce:
- Zest of 1 orange
- 1/4 cup fresh orange juice
- 2 Tbsp soy sauce
- 1 Tbsp honey
- 2 tsp rice wine vinegar
- 2 tsp sesame oil
- 1-2 Tbsp Asian Chili Garlic Sauce (could sub 1 tsp. sriracha or sambal oelek)
- 1 tsp cornstarch
Stir Fry:
- 1-2 tsp oil
- 1 carrot cut into matchsticks
- 1 red pepper sliced
- 5 baby bok choy halved
- 1 cup sliced green onion divided
- 2 Tbsp sesame seeds
- 1 Tbsp grated ginger
- 2 7 oz pkgs shelf stable udon noodles
Instructions
- Prepare sauce by combining all ingredients in a medium bowl. Set aside. Prepare vegetables and set aside.
- Heat a large skillet or wok over medium-high heat. Don't add any oil yet. Add sesame seeds to hot pan and stirring continuously, cook until lightly golden and fragrant. Remove sesame seeds to a small bowl and add oil to pan.
- Add carrots to pan and cook, stirring, for about 1 minute. Add red pepper and ginger and cook until tender. Add bok choy and 3/4 of the green onion and cook, tossing with other ingredients until they start to wilt. Add udon noodles and sauce and cook until noodles are warmed and sauce has thickened.
- Remove to serving dishes and garnish with sesame seeds and remaining green onion.
Valerie Whincup says
I’m going to make this stir-fry tonight, and I was going to add some ground beef to the recipe. Should I add it before I cook the carrots and should I add it with the carrots? Thank you.
Jennifer says
Hi Valerie, I think you could cook the beef with the carrots. Just let the beef simmer with the carrots until the carrots are tender. I would spoon off the liquid in the pan before proceeding.
Valerie Whincup says
I would love to try this recipe, but my family doesn’t like heat at all. Can I still make this dish, and leave out the “Asian Chili Garlic Sauce”. Is there something else that I can substitute for the “Asian Chili Garlic Sauce” that’s not hot, but still give flavour to the dish Thank you.
Jennifer says
Hi Valerie, you could probably use the “Sweet Thai Chili Sauce”. No heat there at all, to speak of. It is sweet though, so I’d temper it with a generous salting of the dish.
Hayley Morrin says
Super delicious. I can’t decide if I like this udon or your original spicy udon recipe more (that has become a regular around here)!
Jennifer says
Glad you enjoyed this, Hayley! I go back and forth, too. Just depends on what I’m in the mood for :)
Irene (former Ontarian, now PEI) says
Another stir fry hit! My presentation can’t hold a candle to yours – your photography is outstanding!
The dish was very good. Used a mix of red and orange peppers and junior Shanghai bok choy as it was in the fridge. That bok choy was a first but decided that my preference is for the baby bok choy. Didn’t stop us from devouring it!
Love udon noodles so keep those recipes coming!
Jennifer says
So glad and thanks :) I prefer baby bok choy as well. And no worries. I love udon so there will be more!
Artu Deetu says
Oh man… This looks so good and delish! I’ve been addicted to stir fry since I was a kid. Pretty much anything of Asian / Eastern Culture influences. Thank you for this recipe! I’m always up for trying new ways of eating my favorite foods!
Jennifer says
Thanks Artu. I am always looking for new combinations, too. Loved the citrus this time of year :)
Amy says
Simply beautiful. I love it!!!
Jennifer says
Thanks so much, Amy :)
sue|theviewfromgreatisland says
We’re a stir fry family from way back, in fact I think I learned to love and make them in college…this one is especially wonderful with all that spicy citrus!
Jennifer says
Same here, Sue. Stir fry has always been my go-to when I don’t really have another plan for dinner :)
Laura (Tutti Dolci) says
How did you know I was craving a good stir fry? ;) I want something warm and cozy, but also somewhat light… this is the perfect balance!
Jennifer says
Thanks Laura :)
Jessica | A Happy Food Dance says
These look great Jennifer! I still haven’t cooked with udon noodles and I don’t know why. This looks so fresh and flavorful, exactly what I need after all those indulgent holiday meals!
Jennifer says
Thanks Jessica and yes, it’s a nice, light change from all the holiday stuff :)
Tricia @ Saving room for dessert says
I love the colors and we are big fans of vegetable stir fries especially with udon noodles. And bok choy is another favorite but it’s often overlooked – and not expensive! Very nice :)
Jennifer says
Thanks Tricia. We are big stir fryers, as well. Great way to clean out the fridge of odds and ends :)
Mary Ann | The Beach House Kitchen says
Sounds so delicious Jennifer, and I so LOVE the colors! Happy New Year!
Jennifer says
Thanks Mary Ann. I find myself craving colour with the snowy landscape here :)
Toni | BoulderLocavore says
Happy New Year Jennifer! This is so pretty! I love quick stir fry dishes especially when they look this colorful. Yum.
Jennifer says
Thanks Toni. Happy New Year to you, as well!
Liz says
Nice recipe and good info. Thank you.
Jennifer says
Thanks Liz :)
Cheyanne @ No Spoon Necessary says
Happy New Year, my dear! This stir fry is absolutely GORGEOUS and seriously calling my name! I loooove how fresh, easy and delicious this dish is! My belly is totally rumbling and I’m thinking this would make an excellent breakfast. (because why not?!) ;) Pinned! Cheers, my dear!
Jennifer says
Thanks Cheyanne and I think anything makes a suitable breakfast ;)
Katrina @ Warm Vanilla Sugar says
This is for me FOR SURE! You know, I never seem to make anything with fresh oranges and need to change that. This looks delicious and I love all the veggies in there!
Jennifer says
Thanks Katrina. I’ve been addicted to oranges of all varieties over the holidays. So good this time of year!