Asian Stir-Fry Noodles with Mediterranean Hummus and American Blue Cheese

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Stir-fried udon noodles tossed with Mediterranean hummus, crisp veggies, and crumbled blue cheese for a creamy, crunchy fusion. This asian-inspired quick meals (vegetarian, gluten-free) ready in about 25 minutes blends udon noodles, hummus, broccoli into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz udon noodles
• 1/2 cup hummus
• 1 cup broccoli
• 1 bell peppers
• 1/4 cup blue cheese
• 2 tbsp soy sauce

Instructions

1. Step 1: Bring a large pot of salted water to a boil, then add 8 oz udon noodles. Cook for 6-8 minutes, or until al dente, stirring occasionally to prevent sticking. Drain thoroughly and rinse under cold water to stop the cooking process, then set aside. Tip: Rinsing ensures the noodles don’t become mushy when mixed with the sauce.
2. Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 1/2 cup broccoli, cut into 1/2-inch florets, and 1 bell pepper, sliced into 1/2-inch strips. Sauté for 3-4 minutes, stirring frequently, until the vegetables are tender-crisp and slightly charred at the edges. Add 2 tbsp soy sauce, stirring to coat evenly, and cook for 1 additional minute until fragrant. Tip: Avoid overcrowding the pan—cook in batches if needed to maintain even browning.
3. Step 3: In a large mixing bowl, combine the cooked udon noodles with the sautéed vegetables and 1/2 cup hummus. Use tongs or a spatula to toss until the noodles are evenly coated in the hummus and sauce, ensuring no dry spots remain. The mixture should feel slightly sticky but not clumpy.
4. Step 4: Divide the noodle mixture between two serving plates. Crumble 1/4 cup blue cheese over the top, ensuring even distribution. Serve immediately while the noodles are warm and the cheese is still slightly firm. Tip: For a creamier texture, mix the blue cheese with a teaspoon of olive oil before crumbling to prevent clumping.