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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 noodles ready in about 30 minutes blends udon noodles, vegetable oil, medium, julienned carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 15 min Serves 4 Thai cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Stir-Fried Udon Noodles with Sweet Basil and Chili Pepper Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Udon Noodles with Sweet Basil and Chili Pepper Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Udon Noodles with Sweet Basil and Chili Pepper Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Udon Noodles with Sweet Basil and Chili Pepper Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Udon Noodles with Sweet Basil and Chili Pepper Sauce?

Thai noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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