Veggie Udon Stir Fry (Printable Recipe)
Savory stir-fry with chewy udon noodles and crisp vegetables in under 30 minutes.
# Ingredients You'll Need:
→ Sauce
01 -
1/4 cup soy sauce
02 -
2 tablespoons vegetarian oyster sauce
03 -
1 tablespoon mirin
04 -
2 cloves garlic, finely grated
→ Stir-Fry
05 -
1 tablespoon toasted sesame oil
06 -
2 bell peppers, thinly sliced (about 2 cups)
07 -
1 large carrot, peeled and thinly sliced on the bias (about 1 1/4 cups)
08 -
1 small white onion, thinly sliced (about 1 cup)
09 -
3 blocks (8.81 oz each) frozen precooked udon noodles
10 -
4 cups shredded napa cabbage
11 -
1 cup water
12 -
Sliced scallions, for garnish
# Steps to Follow:
01 -
In a small bowl, whisk together soy sauce, vegetarian oyster sauce, mirin, and grated garlic.
02 -
Heat toasted sesame oil in a large skillet over medium-high heat. Add bell peppers, carrot, and onion. Stir often and cook until crisp-tender, about 5 minutes.
03 -
Add frozen udon noodles and 1 cup of water to the skillet. Reduce heat to medium, cover, and cook, stirring occasionally, until noodles are loosened, about 5 to 8 minutes.
04 -
Add shredded cabbage and the prepared sauce mixture. Stir until noodles are evenly coated and cabbage is wilted, about 2 minutes.
05 -
Remove from heat and top with sliced scallions before serving.
# Extra Tips:
01 -
Slice vegetables to 1/4-inch thickness or less to ensure fast and even cooking.
02 -
Sauce can be prepared up to 5 days ahead and stored at room temperature in an airtight container.
03 -
Leftovers can be refrigerated in an airtight container for up to 3 days.