This better than take out udon noodle stir fry is packed with mushrooms, broccoli, and a sweet and savory soy and sesame sauce. No need to order in when you’ve got this recipe in your back pocket!
This is one of those meals you can ideally make without a trip to the grocery store. I keep frozen udon noodles in my fridge at all times. They cook in under a minute and as long, as you’ve got some veggies and soy sauce you can have a satisfying bowl of noodles in under 30 minutes. It’s easily adaptable too, add in chicken, tofu, shrimp, or beef for extra protein!
Udon noodles are a thick and chewy Japanese noodle perfect for soups and stir-fries. I used to always buy them at my local Korean and Japanese grocery stores but lately, I’ve been seeing them more and more at regular supermarkets. They are sold either fresh in the refrigerated aisle (usually near the tofu and kimchi) or frozen.
You may also want to check out: Five-Ingredient Spicy Pork and Peanut Noodles
Udon Noodle Stir Fry Step by Step
Step 1. Prep the broccoli and noodles
Bring a small pot of water to a boil. Drop the broccolini in the water and cook for 1 minute until bright green and tender, drain and run under cool water to stop the cooking process. Refill the pot, bring to a boil and cook the noodles according to the instructions on the package. Drain and set aside.
Step 2. Make the Sauce
In a small bowl whisk together all of the ingredients for the sauce then set aside.
Step 3. Stir Fry
Heat a large saute pan or wok over medium heat. Add a splash of neutral oil to the pan, then add the garlic and mushrooms. Saute until the mushrooms are golden brown and the garlic is fragrant then add the broccolini and noodles. Saute another 2 minutes then pour in the sauce, tossing and stirring constantly until all the noodles and vegetables are well coated.
FAQS + Expert Tips
Udon noodles are a thick chewy Japanese noodle made of wheat flour and water. They are not gluten-free but they are vegan.
Udon noodles are typically sold either fresh or frozen. Some supermarkets carry them but your best bet is to head to your local Asian market.
If you can’t find udon noodles thick rice noodles, the kind you use for pad Thai can be substituted.
Check out more tasty recipes!
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Udon Noodle Stir Fry
Ingredients
- 1 tbsp neutral oil like avocado or grapeseed
- 1 small bunch broccolini or Chinese broccoli
- 1 heaping cup sliced shitake mushrooms
- 4 cloves garlic, finely chopped
- 2 packs fresh or frozen udon noodles
- 1 Thai or Serrano thinly sliced for serving
Sauce
- ¼ c soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp fish sauce
- juice from one lime
Instructions
- Bring a small pot of water to a boil. Drop the broccolini in the water and cook for 1 minute until bright green and tender, drain and run under cool water to stop the cooking process. Refill the pot, bring to a boil and cook the noodles according to the instructions on the package. Drain and set aside.
- In a small bowl whisk together all of the ingredients for the sauce then set aside.
- Heat a large saute pan or wok over medium heat. Add a splash of neutral oil to the pan, then add the garlic and mushrooms. Saute until the mushrooms are golden brown and the garlic is fragrant then add the broccolini and noodles. Saute another 2 minutes then pour in the sauce, tossing and stirring constantly until all the noodles and vegetables are well coated.
- Divide the noodles between bowls, serve with sliced chili and lime wedges.
Stanley
Love this recipe! My “go to” for udon stir fry. The refrigerated udon noodles I buy say just to dump them in a stir fry but I find boiling them a little then draining helps to separate them.
Veronica
Made this today and it’s so delicious! Thank you!
Anonymous
I made this twice last week! So good, thank you!
Carrie
What can I substitute for the fish sauce as I am a vegetarian?
Leigh Hyatt Anderson
Hi Carrie! You can just omit the fish sauce.
Ann
Husband and kids all loved this, and that’s rare!
Made it with leftover chicken. Our new weekend go-to. Thanks!
Katie Sieracki
So good! Such great flavor with such simple ingredients.