Stir-Fried Udon Noodles with Sweet Basil and Chili Pepper Sauce

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

A vibrant stir-fry of thick udon noodles tossed with crisp vegetables and aromatic sweet basil leaves in a spicy chili pepper sauce. This Thai-inspired noodle recipe, ready in about 30 minutes, pairs udon noodles, vegetable oil, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 12 oz udon noodles
• 2 tbsp vegetable oil
• 1 medium, sliced into thin strips bell pepper
• 1 small, sliced into thin wedges white onion
• 1 medium, julienned carrot
• 1 cup broccoli florets
• 1/2 cup, trimmed snap peas
• 1 cup, sliced mushrooms
• 1/2 cup, loosely packed sweet basil leaves
• 1/2 cup bean sprouts
• 3 cloves, minced garlic
• 1 tsp red chili flakes
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1/4 cup water

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Instructions

1. Step 1: Bring a large pot of water to a boil and cook 12 oz udon noodles for 8 minutes until tender but still firm, then drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 cloves minced garlic and 1 tsp red chili flakes, stir-frying for 30 seconds until fragrant but not burnt.
3. Step 3: Add 1 medium sliced bell pepper, 1 small sliced white onion, 1 julienned carrot, 1 cup broccoli florets, 1/2 cup trimmed snap peas, and 1 cup sliced mushrooms to the wok. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Pour in 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp brown sugar, and 1/4 cup water. Stir to combine and let sauce simmer for 1 minute until slightly thickened.
5. Step 5: Add the drained udon noodles, 1/2 cup loosely packed sweet basil leaves, and 1/2 cup bean sprouts to the wok. Toss everything together and cook for another 2 minutes until noodles are heated through and basil is wilted.