15-Minute Udon Noodles
These 15-Minute Udon Noodles are a fast and easy weeknight vegetarian dinner idea! They're stir-fried to perfection with the best sauce.
Servings: 4 servings
Calories: 505kcal
Ingredients
- 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
Instructions
- 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!
Notes
To keep the noodles from sticking together, stir frequently while they're softening in the bowl of water.
Top your noodles with chicken, shrimp, beef, tofu or a soft boiled egg for added protein.
Swap out the hoisin sauce for oyster sauce if you don't have any on hand.
Add in more vegetables like mushrooms, zucchini, bok choy or carrots.
Store the leftovers in the fridge for 4 days. Reheat on the stovetop or in the microwave for 1-2 minutes.
Nutrition
Calories: 505kcal | Carbohydrates: 90g | Protein: 22g | Fat: 8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 1873mg | Potassium: 494mg | Fiber: 11g | Sugar: 20g | Vitamin A: 1183IU | Vitamin C: 78mg | Calcium: 94mg | Iron: 2mg