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!
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.
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
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