Stir-Fried Udon Noodles with Garlic Soy Vegetables

By AislePrompt Editorial · Published 2026-07-13 · Updated 2026-07-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chewy udon noodles tossed with crisp garlic-infused vegetables in a savory soy sauce glaze for a quick Asian-inspired meal. This Japanese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs udon noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz fresh or frozen udon noodles
2 tbsp vegetable oil
5 minced garlic cloves
1 1/2 cups broccoli florets
1 medium, sliced into strips red bell pepper
1 large, julienned carrot
3 sliced green onions
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp grated fresh ginger
1 tsp honey
1 tbsp for garnish toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of water to a boil and cook 12 oz udon noodles for 3-4 minutes until tender but still chewy; drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
Step 3: Add 5 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until aromatic.
Step 4: Add 1 1/2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned large carrot; stir-fry for 4-5 minutes until vegetables are crisp-tender.
Step 5: Toss in cooked udon noodles and 3 sliced green onions, stirring to combine.
Step 6: Pour in 3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp honey; stir-fry for 2 minutes until noodles are evenly coated and heated through.
Step 7: Remove from heat and garnish with 1 tbsp toasted sesame seeds before serving.