Vegan Stir Fry Udon Noodles
Stir-fry Udon Noodles are the quickest and easiest vegan weeknight meal. These noodles are loaded with healthy veggies and robust chili garlic sesame sauce. Deliciously yum and ready in 30 minutes!
Servings: 6 SERVINGS
Calories: 414kcal
Ingredients
CHILI GARLIC SESAME SAUCE - yields a little over ½ cup of sauce
- 1½ tablespoons Chili Garlic sauce
- ¼ cup Soy sauce (light)
- 1½ tablespoons Rice Vinegar
- 1½ teaspoons Ginger paste
- 1½ teaspoons Minced Garlic
- 1 tablespoon Sesame Oil
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Sesame seeds
- 2 tablespoons Brown sugar (or Maple syrup)
- 1 teaspoon Chili flakes
- 2 tablespoon Avocado Oil (or any Vegetable oil)
FOR THE NOODLES
- 14 oz Soft vacuum-packed packet of Udon noodles
- 1 medium Chopped Onion
- 1 medium Red Bell Pepper (cored, seeded and thinly sliced)
- 4 oz Sliced Shiitake Mushrooms
- 3 small Thinly Sliced Bok Choy stems
GARNISH
- - - Sesame seeds
- - - Scallions/Spring Onions
Instructions
- Combine the chili-garlic sauce ingredients in a cup and whisk well to combine. Set aside.
- Unwrap the udon noodles. Fill a large pan with hot tap water. Add udon noodles to this bowl and soak for a few minutes. Using a fork gently move the noodles around to separate. Drain the noodles. Rinse under cold water and drain again.
- Transfer the drained noodles to a bowl and pour ¼ cup of the chili garlic sesame sauce. Save the rest.
- Toss to combine. Set aside.
- Place a heavy-bottomed pan over heat and add avocado oil. Once the oil is hot, add ginger-garlic and onions. Stir that for few minutes until the garlic becomes fragrant and onions are softened.
- Add in sliced bell pepper, shiitake mushrooms and stir to combine. Cook for a minute or so.
- Add Bok Choy and stir. Take it off the flame immediately. Do not cook the veggies after bok choy is added.
- Pour the remaining sauce and toss gently.
- Add the sauteed veggies to the pre-cooked noodles and toss gently to combine.
- Serve yourself a full plate and enjoy!
Notes
Substitutes and variations in Vegan Stir Fry Udon Noodles
» This is a super versatile, and no-fuss recipe based on what you have in your fridge/ pantry, so feel free to improvise.
» Can't find udon noodles, use thick Chinese egg noodles instead. Texture may not be the same but will work well.
» Feel free to customize this stir-fry by adding veggies and ingredients to your liking.
» Depending on how spicy you like your udon noodles, you can adjust according to taste.
» Storing leftovers - Store cooled vegan stir fry Udon Noodles in an airtight container in the fridge for up to 3-4 days. To reheat, place the container into the microwave and warm until heated through.
Make-Ahead Recipe!
Chop up the veggies, make the sauce and boil the noodles. Noodles and sauce can be stored in the fridge for up to 2 days.
When ready to serve, toss noodles and sauce together. Cook veggies and toss everything and serve.
Nutrition
Calories: 414kcal | Carbohydrates: 66g | Protein: 19g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1912mg | Potassium: 1224mg | Fiber: 10g | Sugar: 19g | Vitamin A: 19485IU | Vitamin C: 216mg | Calcium: 465mg | Iron: 4mg