Stir-Fried Udon Noodles with Sesame-Ginger Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Thick udon noodles stir-fried with crisp vegetables in a savory sesame-ginger sauce, perfect for a quick and satisfying meal. This Japanese-inspired noodle recipe (vegetarian), ready in about 20 minutes, pairs fresh udon noodles, sesame oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, 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: 10 min Serves 3 Japanese cuisine 380 cal/serving

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Ingredients

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

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Instructions

Step 1: Bring a large pot of water to a boil and add 12 oz fresh udon noodles; cook for 2-3 minutes until tender but firm. Drain and set aside.
Step 2: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering, then add 3 minced garlic cloves and 1 tbsp grated fresh ginger; sauté for 30 seconds until fragrant.
Step 3: Add 1 medium julienned carrot, 1 thinly sliced red bell pepper, and 1 cup snap peas; stir-fry for 3-4 minutes until vegetables are bright and crisp-tender.
Step 4: Add the drained udon noodles to the wok along with 3 tbsp soy sauce and 1 tbsp rice vinegar; toss continuously for 2-3 minutes until noodles are heated through and coated evenly with the sauce.
Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions over the noodles before serving.