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Udon Noodle Stir Fry in a white bowl
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4.38 from 8 votes

Udon Noodle Stir Fry

This better than take out udon noodle stir fry is packed with mushrooms, broccoli, and a sweet and savory soy and sesame sauce
Prep Time5 mins
Cook Time10 mins
Course: dinner
Cuisine: Asian
Servings: 2


  • 2 packs fresh or frozen udon noodles
  • 1 small bunch broccolini or Chinese broccoli
  • 1 heaping cup sliced shitake mushrooms
  • 4 cloves garlic, finely chopped
  • 1 tbsp neutral oil like avocado or grapeseed
  • lime wedges for serving
  • 1 Thai or serrano chili thinly sliced for serving


  • 1/4 c soy sauce
  • 1 tbsp sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tsp fish sauce
  • juice from one lime


  • 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.


If you can't find udon noodles use rice noodles instead.