Veggie Udon Stir Fry

This veggie udon stir fry is one of my favorite weeknight dinners because it comes together fast and delivers big on flavor. The chewy udon noodles soak up a savory slightly sweet sauce while fresh vegetables stay crisp and vibrant in every bite.

Ingredients

• Soy sauce: gives depth and umami use a naturally brewed version if possible
• Vegetarian oyster sauce: brings savory richness and is made from mushrooms
• Mirin: adds gentle sweetness and helps balance the salt
• Garlic: gives aromatic warmth grate it finely for even distribution
• Toasted sesame oil: provides nutty aroma and richness
• Bell peppers: add crunch and color choose firm vibrant ones
• Carrot: contributes sweetness and texture slice thin on the bias
• White onion: brings mellow sharpness cook just until softened
• Frozen udon noodles: are bouncy and satisfying rinse briefly if clumped
• Napa cabbage: softens into the dish and adds freshness shred thinly
• Scallions: brighten the final flavor add just before serving

Step-by-Step Instructions

Make the Sauce:

In a small bowl whisk soy sauce vegetarian oyster sauce mirin and grated garlic until smooth set aside

Prepare the Vegetables:

Slice bell peppers carrot and onion thinly aiming for even cuts no thicker than one quarter inch to ensure fast cooking

Sauté the Vegetables:

Heat sesame oil in a large skillet over medium high heat add peppers carrot and onion and cook stirring often until just tender about five minutes

Add the Noodles:

Add frozen udon noodles and one cup of water to the pan lower heat to medium and cover cook for five to eight minutes stirring occasionally until noodles are fully loosened and heated through

Combine Everything:

Stir in the shredded napa cabbage and prepared sauce mix well and cook for two minutes until everything is coated and cabbage is wilted

Garnish and Serve:

Turn off the heat and top with sliced scallions for a fresh finish serve hot

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Storage Tips

Store leftovers in an airtight container in the fridge for up to three days Reheat gently in a skillet or microwave adding a splash of water if needed to loosen the noodles

Ingredient Substitutions

Hoisin sauce can replace vegetarian oyster sauce for a slightly sweeter taste Red cabbage works in place of napa but will need slightly longer to soften Fresh udon noodles can be used instead of frozen reduce cooking time accordingly

Serving Suggestions

Serve with a drizzle of Sriracha or chili crisp for extra heat Top with toasted sesame seeds or crushed peanuts for added texture Pair with a quick miso soup or pickled cucumber salad

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Cultural Context

Udon noodles are a staple in Japanese cooking known for their soft chewy texture Vegetarian oyster sauce originated from Chinese Buddhist cuisine as a savory plant based alternative This dish blends traditional East Asian ingredients in a fast modern way suited to busy kitchens

Frequently Asked Questions About Recipes

→ Can I use fresh udon noodles instead of frozen?

Yes, fresh udon noodles work well. Just reduce the cooking time slightly since they don’t need as long to loosen.

→ What can I substitute for vegetarian oyster sauce?

Hoisin sauce or a mix of soy sauce and a bit of brown sugar can be used as alternatives, though the flavor will differ slightly.

→ How thin should I slice the vegetables?

Try to keep slices about ¼-inch or thinner to ensure quick and even cooking.

→ Is this dish spicy?

The base stir-fry is mild, but adding Sriracha as a garnish gives it a spicy kick. Adjust to your preference.

→ Can I prepare any parts of the dish ahead of time?

The sauce can be mixed up to 5 days ahead and kept sealed at room temperature. Chopped veggies can be prepped in advance too.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.