Stir-Fried Udon Noodles with Spicy Sesame-Ginger Sauce

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 developed and reviewed.

Chewy udon noodles tossed in a spicy sesame-ginger sauce with crisp vegetables for a satisfying, quick Asian-inspired meal. This Japanese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs udon noodles, sesame oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Serves 3 Japanese cuisine 420 cal/serving

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Ingredients

12 oz, fresh or frozen udon noodles
2 tbsp sesame oil
1 tbsp, finely grated fresh ginger
3, minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sriracha sauce
1 tsp brown sugar
1 medium, julienned carrot
1 medium, thinly sliced red bell pepper
2 stalks, sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Cook 12 oz udon noodles according to package instructions until just tender, drain and set aside.
Step 2: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves, stirring for 30 seconds until fragrant but not browned.
Step 3: Add 1 medium julienned carrot and 1 medium thinly sliced red bell pepper, stir-frying for 3-4 minutes until the vegetables are crisp-tender.
Step 4: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sriracha sauce, and 1 tsp brown sugar in a small bowl. Pour this sauce over the vegetables and stir well.
Step 5: Add the cooked udon noodles to the skillet and toss everything together over medium heat for 2 minutes until the noodles are heated through and coated evenly with the sauce.
Step 6: Remove from heat and sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.