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Vegetable Udon Stir-Fry

This vegetable udon dish combines thick, chewy udon noodles with crisp bell peppers, tender zucchini, and crunchy carrots, stir-fried to perfection. The dish showcases contrasting textures—crisp, tender, and chewy—that come together in a colorful, glossy bowl. It's quick, satisfying, and perfect for a nourishing weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g udon noodles fresh or frozen
  • 1 red bell pepper thinly sliced
  • 1 medium zucchini julienned
  • 2 medium carrots julienned
  • 2 green green onions chopped, for garnish
  • 2 tbsp soy sauce or coconut aminos for gluten-free
  • 1 tsp sesame oil toasted
  • 1 tbsp oil vegetable or neutral oil for stir-frying
  • 1 clove garlic minced

Equipment

  • Large wok or skillet
  • Boiling pot
  • Tongs
  • Stirring spoon
  • Knife
  • Cutting board

Method
 

  1. Bring a large pot of water to a boil, add a pinch of salt, and cook the udon noodles for 8-10 minutes until just tender. Drain and set aside.
  2. While the noodles cook, prepare your vegetables: thinly slice the bell pepper, julienne the zucchini and carrots, and chop the green onions. Have everything ready for quick stir-frying.
  3. Heat your wok or skillet over medium-high heat until hot. Add a tablespoon of oil, swirling to coat the surface.
  4. Add the sliced bell peppers and julienned carrots. Stir-fry for about 2-3 minutes until they start to soften and become fragrant, with edges just beginning to caramelize.
  5. Push the vegetables to one side of the wok, then add a little more oil if needed. Toss in the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
  6. Add the julienned zucchini to the wok and stir-fry for 1-2 minutes until just tender but still crisp and bright green.
  7. Once the vegetables are cooked to your liking, add the drained udon noodles to the wok. Pour in the soy sauce and drizzle with sesame oil.
  8. Use tongs or a stirring spoon to toss everything together vigorously, ensuring the noodles are evenly coated and heated through—about 1-2 minutes. The dish should be glossy and aromatic.
  9. Return the stir-fried vegetables to the wok and toss again for a quick 30 seconds, letting the flavors meld and veggies stay crisp.
  10. Remove from heat, transfer to serving bowls, and garnish with chopped green onions for a fresh pop of flavor and color.
  11. Serve immediately while hot, enjoying the satisfying crunch of peppers and the chewy texture of the noodles with every bite.

Notes

Use high heat for stir-frying to achieve a quick sear and vibrant flavors. Keep noodles slightly undercooked so they don't become mushy during stir-frying. Feel free to swap vegetables based on what's in your fridge, and add a dash of chili flakes for heat if desired.