Udon Noodles Stir-Fry

Name: Udon Noodles Stir-Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1/4 cup Tamari Sauce; 1 tablespoon Rice Vinegar; 1 tablespoon Chili Oil; 1 tablespoon Maple Syrup; 1 tablespoon Toasted Sesame Oil; Salt; Pepper; 2 tablespoons Water; 1.5 tablespoons Oil; 4 Garlic cloves; 1 Onion; 3.5 oz Green Beans; 3.5 oz Carrot; 5.2 oz Broccoli florets; 14 oz Pre-cooked Udon Noodles; Fresh Parsley or Cilantro

Introduction

Udon Noodles Stir-Fry is a quick and flavorful dish made with thick, chewy udon noodles, fresh vegetables, and a savory sauce. This recipe combines garlic, onions, green beans, carrots, and broccoli for a mix of textures and nutrients. The sauce is a balance of umami, sweetness, spice, and nuttiness, using tamari (or soy sauce), chili oil, rice vinegar, maple syrup, and toasted sesame oil.

The preparation is simple. The sauce is whisked together in a bowl and set aside. The vegetables are chopped into bite-sized pieces to ensure even cooking. Pre-cooked udon noodles are used, which helps reduce cooking time and makes the process easier.

Cooking starts with heating oil in a pan, followed by sautéing garlic and onions for aroma and depth. The vegetables are then stir-fried until slightly tender but still crisp. This step helps retain their texture and color while adding a slight char from the high heat.

Once the vegetables are ready, the udon noodles are added along with the prepared sauce. Everything is tossed together to evenly coat the noodles, allowing the sauce to thicken and cling to the ingredients. Stirring continuously ensures that the flavors are well distributed and that the noodles do not stick to the pan.

The dish is finished with freshly chopped parsley or cilantro for a fresh contrast. It is best served hot, straight from the pan. This stir-fry works well as a standalone meal or a side dish. It's easy to customize by adding tofu, mushrooms, or other vegetables based on preference.

Recipe Video

Ingredients

For the Sauce:

1/4 cup Tamari Sauce, or use or Soy Sauce
1 tablespoon Rice Vinegar
1 tablespoon Chili Oil
1 tablespoon Maple Syrup, or use Agave Syrup
1 tablespoon Toasted Sesame Oil
Salt, to taste
Pepper, to taste
2 tablespoons Water

For the Stir-Fry:

1.5 tablespoons Oil
5 Garlic cloves, chopped
1 Onion, sliced
3.5 oz (100 g) Green Beans, sliced
3.5 oz (100 g) Carrot, cut into strips
5.2 oz (150 g) Broccoli florets
14 oz (400 g) Pre-cooked Udon Noodles
Freshly chopped Parsley or Cilantro, to garnish

Instructions

Make the Sauce: In a mixing bowl, add 1/4 cup Tamari Sauce (or Soy Sauce), 1 tablespoon Rice Vinegar, 1 tablespoon Chili Oil, 1 tablespoon Maple Syrup, 1 tablespoon Toasted Sesame Oil, salt, pepper, and 2 tablespoons Water. Whisk well to combine and set aside.
Heat the Pan: Set a large pan over medium heat. Add 1.5 tablespoons Oil and let it heat up.
Sauté Aromatics: Add 5 chopped Garlic Cloves and 1 sliced Onion to the pan. Stir-sauté for about 2 minutes, or until translucent and fragrant.
Cook Vegetables: Add 3.5 oz (100 g) Green Beans, 3.5 oz (100 g) Carrot Strips, and 5.2 oz (150 g) Broccoli Florets. Stir-fry for 4 to 5 minutes, or until the veggies are slightly tender but still crisp.
Add Noodles & Sauce: Add 14 oz (400 g) Pre-cooked Udon Noodles to the pan. Pour in the prepared sauce and mix well to evenly coat the noodles.
Thicken Sauce: Cook for 1-2 minutes, stirring continuously, until the sauce thickens and clings to the noodles.
Garnish & Serve: Add freshly chopped Parsley or Cilantro and give everything a final toss. Turn off the heat.
Your Udon Noodle Stir-Fry is ready to serve. Enjoy!

Recipe Notes

Use fresh udon noodles for the best texture, but if using dried noodles, cook them according to package instructions before adding them.
The sauce can be adjusted to taste—add more chili oil for spice, more maple syrup for sweetness, or extra tamari for a saltier flavor.
Green beans, carrots, and broccoli can be substituted with other vegetables like bell peppers, snap peas, or mushrooms.
Stir-frying on medium-high heat ensures the vegetables remain crisp and vibrant.
If the sauce is too thick, a splash of water can be added while stir-frying to loosen it.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
For a protein boost, tofu, tempeh, or edamame can be added to the stir-fry.
If using frozen vegetables, thaw them before stir-frying to avoid excess moisture.
Serve immediately after cooking, as udon noodles tend to absorb the sauce over time.