Get the Recipe: Spicy Udon Noodles
This spicy udon noodles recipe is ready in just 15 minutes, with chewy udon noodles and vegetables, all in a spicy, savoury sauce. Enjoy as a vegetarian meal, as written or add chicken or shrimp if you like. A delicious and easy, one-pan weeknight udon noodle dinner.
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.
Prepare the udon noodles depending on what type of udon noodles you are starting with. See Note 1 in the Notes section below for how to prepare the udon noodles.
Notes
Note 1: 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 noodles, 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 will need to be cooked in boiling water per the package instructions.
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.
Watch how to make it
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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