Vegetable Udon Recipe
Thick Japanese noodles served with vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Noodles
Vegetables
Sauce
Garnish
Method
Preparation
- 1
Prepare the Noodles
Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions, usually about 8-10 minutes. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- 2
Chop the Vegetables
While the noodles are cooking, wash and chop the carrot, bell pepper, broccoli florets, and snap peas into bite-sized pieces. Thinly slice the green onions, separating the white and green parts.
Cooking
- 3
Stir-Fry the Vegetables
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the white parts of the green onions and sauté for 1-2 minutes until fragrant. Then add the carrot, bell pepper, broccoli, and snap peas. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 4
Prepare the Sauce
While the vegetables are cooking, mince the garlic and ginger. In a small bowl, combine the soy sauce, rice vinegar, minced garlic, minced ginger, and red pepper flakes. Mix well.
- 5
Combine Noodles and Sauce
Once the vegetables are done, add the cooked udon noodles to the skillet. Pour the sauce over the noodles and vegetables. Toss everything together to ensure the noodles are well coated and heated through, about 2-3 minutes.
Serving
- 6
Garnish and Serve
Remove from heat and serve immediately. Garnish with the green parts of the sliced green onions, sesame seeds, and fresh cilantro. Enjoy your Vegetable Udon!