Serves 4
25 min
Veggie Udon Stir-Fry
Recipe GLPRa2964f4e883c75
A vibrant and quick vegetable-forward stir-fry featuring tender udon noodles tossed with a savory umami-rich sauce, crisp bell peppers, carrots, onions, and napa cabbage. Finished with toasted sesame oil and fresh scallions, this dish comes together in just 25 minutes for a satisfying plant-based meal.
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Ingredients
¼ cup Soy sauce
2 tablespoons Vegetarian oyster sauce
1 tablespoon Mirin
2 Garlic cloves, minced
1 tablespoon Toasted sesame oil
2 Bell peppers, sliced
1 large Carrot, peeled and thinly sliced on the bias
1 small White onion, thinly sliced
3 8.81-oz blocks Frozen precooked udon stir-fry noodles
4 cups Shredded napa cabbage
Scallions, sliced, for garnish
Directions
In a small bowl, whisk together soy sauce, vegetarian oyster sauce, mirin, minced garlic, and toasted sesame oil to create the sauce. Set aside.
Heat a large wok or skillet over medium-high heat. Once hot, add the sliced bell peppers, sliced carrots, and sliced onion. Stir-fry for 4–5 minutes, stirring frequently, until the vegetables begin to soften and develop light color at the edges.
Add the shredded napa cabbage to the wok and continue stirring for another 2–3 minutes until it wilts and releases moisture.
Break apart the frozen udon noodle blocks and add them to the wok. Toss everything together for 2–3 minutes, breaking up the noodles as they warm through.
Pour the reserved sauce over the noodles and vegetables. Toss continuously for 2–3 minutes until the sauce coats everything evenly and the noodles are heated through.
Divide the stir-fry among four serving bowls and garnish with sliced scallions. Serve immediately while hot.
