These 15-Minute Udon Noodles are a fast and easy weeknight vegetarian dinner idea! They're stir-fried to perfection with the best sauce.
Ingredients and substitutions
- Peanut oil – or a neutral cooking oil like canola or avocado oil.
- Bagged coleslaw mix – you could slice up some red and green cabbage, but a bagged mix is easier.
- Red pepper – swap out for another colour bell pepper or a different vegetable of your choice.
- Frozen edamame – snap peas or green beans would also be good here.
- Udon noodles – fresh udon noodles are best, but frozen noodles can be used too.
- Vegetable broth – chicken broth is the best substitute here.
- Hoisin sauce – use oyster sauce instead.
- Soy sauce – coconut aminos or tamari would also work.
- Sriracha – Sambal Oelek would also provide some heat. If you're not a fan of spice, leave this out entirely.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
- Salt & pepper – to taste.
- Green onions – garnish with diced white onions instead.
- Sesame seeds – black or white sesame seeds can both be used.
- Sesame oil – you could drizzle with olive oil, but it won't have the same flavour.
How to make udon noodles
Step 1: Sauté the coleslaw mix.
Sauté the coleslaw in a pan with peanut oil until softened.
Step 2: Make the noodles.
Add the udon noodles to a bowl of boiling water until softened, then drain the noodles.
Step 3: Add everything to the pan.
Combine everything but the green onions, sesame seeds and sesame oil in a pan. Toss well to combine then cook for 2-3 minutes.
Step 4: Serve and enjoy!
Stir in the green onions, then serve garnished with sesame seeds and sesame oil.
Tips & tricks for the best udon noodles
Here are a few tips and tricks to ensure that this udon noodle recipe turns out perfectly every time:
- To ensure the noodles don't stick or clump together, stir the noodles often while they're softening in the bowl of boiling water.
- Use a wok to cook everything evenly and get that amazing stir fry flavour.
- Add on some extra protein like chicken, shrimp, beef or tofu. Cook the protein before the rest of the ingredients, then stir it in at the end.
Frequently Asked Questions
To keep your noodles from sticking together, make sure you stir them while they're softening in the bowl of boiling water. You can also rinse them in cold water after draining, and toss them with a bit of olive or sesame oil.
While this recipe is vegetarian, you can definitely add some protein to the dish! For a vegetarian option, stir in some crispy tofu or top your noodles with a soft boiled egg. For a non-vegetarian option, top it with some chicken, beef or shrimp.
Oyster sauce is the best substitute for hoisin sauce if you don't have any on hand.
Feel free to add on any toppings of your choice like cabbage, carrots, mushrooms, zucchini, bok choy and more.
You can use either a wok or a skillet for this recipe. A wok is great because it's made specifically for stir fries and distributes the heat evenly across the pan, but a skillet will work just as well!
Storing and reheating
You can store any leftovers of this udon noodles recipe in the fridge for up to 4 days in airtight glass containers. It's a great option for meal prep! When you're ready to enjoy, you can reheat the noodles in a pan with a bit of oil, or in the microwave for 1 to 2 minutes.
Freezing this recipe
I wouldn't recommend freezing this recipe, as the vegetables will lose their texture and the noodles will get mushy.
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15-Minute Udon Noodles
- 1 tbsp peanut or canola oil
- 397 g bagged coleslaw mix
- 1 red pepper thinly sliced
- 1 cup frozen edamame
- 400 g udon noodles packaged
- 1/4 cup vegetable broth
- 1/4 cup hoisin sauce
- 2 tbsp low sodium soy sauce
- 1 tsp sriracha
- 4 cloves minced garlic
- Salt & pepper to taste
- 4 green onions sliced
- Sesame seeds for garnish
- Sesame oil for drizzling
- Add peanut oil to a large, deep skillet over medium-high heat. Add coleslaw mix, sauteeing 2 minutes until softened.
- Meanwhile, add udon noodles to a bowl of boiling water for 2-3 minutes until softened, then drain.
- Add in all remaining ingredients except for green onions, sesame seeds and sesame oil. Toss to combine and cook another 2-3 minutes. Stir in green onions in the last 30 seconds of cooking time, then remove from heat.
- Taste then add salt & pepper if needed, then serve with sesame seeds for garnish and drizzle with sesame oil to taste. Enjoy!