Noodles
Vegetable Udon Stir-Fry
Thick, chewy udon with cabbage, mushrooms, carrots and snap peas in a gingery soy glaze.
- Prep
- 15 mins
- Cook
- 10 mins
- Total
- 25 mins
- Serves
- 4
- Level
- Easy
Plump udon noodles soak up a simple sauce of soy, mirin and sesame oil while crisp vegetables keep their snap. Use the vacuum-packed udon from the refrigerated or shelf-stable section and loosen them in hot water first. Hot pan, quick tossing, and dinner is on the table in 25 minutes.
Ingredients
Serves 4
Directions
- Cover the udon with hot water for 1 minute (or boil per the package), gently separate the strands, and drain.
- Whisk the soy sauce, mirin and sugar in a small bowl.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the mushrooms and cook 4 minutes until browned.
- Add the remaining oil, carrot, cabbage and snap peas and stir-fry 3 minutes until crisp-tender.
- Add the garlic and ginger for 30 seconds, then the noodles and sauce.
- Toss for 2 to 3 minutes until the noodles are hot and glossy. Stir in the sesame oil.
- Serve topped with scallions and sesame seeds.
Tips and make-ahead notes
- Add cubed firm tofu or a fried egg for protein.
- Any quick-cooking vegetables work, such as bell pepper, bok choy or broccoli.
- Keeps 3 days refrigerated.
Nutrition per serving
- Calories
- 370
- Carbohydrates
- 68g
- Protein
- 11g
- Fat
- 8g
- Fiber
- 5g
- Sodium
- 1100mg
Estimated. Values change with brands, portion sizes and substitutions.
