Udon Noodles with Vegetables

Udon noodles is a Japanese wheat noodles eaten hot or cold as a soup, stir fry or a salad. It is rich in protein, fiber and nutrients. The chewy texture and somewhat neutral flavor of these noodles make it a great accompaniment to protein dishes like chicken or pork. You can buy fresh udon noodles, frozen or dried ones. Personally I like the fresh ones the best as they cook really quickly. Although udon noodles has a high carbohydrate content, the use of different vegetables make it a much healthier and fiber rich dish @sarchakra

PREP TIME: 10 mins

COOK TIME: 5 mins

YIELD: Serves or Makes 2


  • 1 tablespoon peanut oil
  • 1 tablespoon garlic, thinly sliced
  • 1 teaspoon cracked black pepper
  • 1 teaspoon red pepper flakes
  • 1/2 cup broccoli florets
  • 1/4 cup French beans, trimmed and cut into 1/2-inch pieces
  • 1/2 can water chestnuts, drained and sliced
  • 1/2 cup edamame
  • 1/4 cup snow peas
  • 1 red pepper, thinly sliced
  • 1/4 cup cabbage, shredded
  • 1/2 cup shiitake mushrooms, thinly sliced
  • 1 tablespoon ginger
  • 1 (14-ounce) package udon noodles
  • 1 carrot, cut into matchsticks
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sriracha sauce
  • 2 tablespoon sesame seeds


  • Heat oil in a wok. SautĂ© garlic for a few seconds. Add black pepper and red pepper flakes.
  • Stir fry broccoli, beans, peas, water chestnuts, edamame, snow peas, red peppers, cabbage, mushrooms and ginger.
  • Add the noodles and keep stirring. Add in the carrots and stir in soy sauce, mirin and sriracha.
  • Serve sprinkled with sesame seeds.

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