If you want a flavorful dish exploding with various textures, search no further! This one-pan vegetarian udon noodle stir-fry is the perfect weeknight meal that comes together in 20 minutes or less!
Transforming Basic Pantry Ingredients
- Noodles: For this recipe, I’m using frozen udon noodles. They’re thick, chewy, and like sponges that quickly soak up tons of flavor! Using frozen udon noodles instead of fresh noodles also gives you much more flexibility to make this vegetarian udon noodle stir-fry at any time!
- Vegetables: This dish is packed with smokey cabbage, charred onions, crisp carrots, and hearty mushrooms. It’s a delicious medley of flavors and textures, however, don’t be shy to be creative! Swap out or add in your favorite vegetables.
- Protein: This recipe is a quick vegetarian udon noodle stir-fry, however, you can definitely add protein if you’d like! Shrimp, pork, beef, or chicken are great options.
- Sauce: The sauce for these stir-fried udon noodles is savory from the soy sauces, filled with umami, and slightly sweet. It’s well balanced and insanely delicious!
Making Vegetarian Udon Noodle Stir-Fry Like a Pro
Like with any stir-fry, the cooking process is furiously quick! Before turning on the stove, have all your ingredients ready to go. The last thing you want is to be scrambling to grab supplies. You might turn around to find your food burned to a crisp!
To keep your noodles chewy and bouncy, dunk the noodles in hot water and use chopsticks to gently separate them. The noodles are cooked already. We don’t want to boil them, otherwise, they’ll go mushy and soggy when stir-fried.
This one-pot vegetarian udon noodle stir-fry is bursting with flavor and takes minimal effort. It’s a quick and easy meal that’ll have your family asking for more!
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Vegetarian Udon Noodle Recipe
- 2 servings of frozen udon noodles
- 1 cup cabbage shredded
- ½ onion thinly sliced
- 5 garlic cloves minced
- 2 carrots julienned
- 8 shitake mushrooms sliced
- 2 green onions thinly sliced
- Place frozen udon noodles in hot water and gently loosen them using chopsticks, being careful not to break them. Once they’re separated, drain them, run under cold water, and set them aside.
- In a bowl, combine the sauce ingredients. Set aside.
- Heat a wok on medium-high heat. Add about a tablespoon of oil, then add in cabbage and cook until it becomes golden along the edges.
- Add onions to cook until they start getting slightly soft but still crunchy. Toss in the garlic and saute for a couple more seconds, until it’s fragrant.
- Add in carrots and mushrooms and cook for about 2 - 3 minutes, or until the carrots become slightly tender and the mushrooms are soft.
- Add in noodles and pour sauce on top. Gently stir so the noodles don’t break. Cook until the sauce has been completely absorbed.
- Top with green onions and serve immediately. Enjoy!
- Udon Noodles: I love udon noodles because they have an irresistible chewy texture. You can easily find them in local Asian markets in the refrigerated or frozen sections. I prefer the frozen variety since I can always have them handy for a quick meal!
- Vegetables: Feel free to toss in any of your favorite veggies or if there are any vegetables hanging out in the back of your fridge you need to use up, this is a delicious way to put it to use!
- Regular / Light vs Dark Soy Sauce: Regular and light soy sauces are the most common and used for the salty flavor it adds to food. Dark soy sauce, on the other hand, is used for the deep rich color it gives food. You can typically find it at local Asian markets. I highly recommend using it, however, if you omit it, keep in mind that your noodles will come out significantly lighter in color.
- Protein: You can add protein if you'd like - thinly sliced chicken, beef, or pork work well! Just sauté the meat before adding the cabbage then follow the rest of the recipe instructions.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.