Stir-Fried Udon Noodles with Seasonal Vegetables

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

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 stir-fried with a colorful mix of seasonal vegetables and a savory soy-ginger sauce for a satisfying vegetarian meal. This Japanese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs udon noodles, sesame oil, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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

Ingredients

12 oz fresh udon noodles
2 tbsp sesame oil
1 tbsp grated ginger
3 cloves minced garlic
1 large, julienned carrot
1 cup trimmed snap peas
1 medium, thinly sliced red bell pepper
1 cup sliced shiitake mushrooms
3 tbsp soy sauce
1 tbsp rice vinegar
2 stalks sliced green onions
1 tbsp toasted sesame seeds

Woks that get real sear at home → 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. Add 12 oz fresh udon noodles and cook for 2-3 minutes until just tender. Drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat. Add 1 tbsp grated ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
Step 3: Add 1 julienned large carrot, 1 cup snap peas, 1 thinly sliced red bell pepper, and 1 cup sliced shiitake mushrooms. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Step 4: Add the drained udon noodles to the wok along with 3 tbsp soy sauce and 1 tbsp rice vinegar. Toss everything together and stir-fry for another 2 minutes until noodles are heated through and coated in sauce.
Step 5: Remove from heat, sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds for garnish. Serve immediately.