Flavorful Spicy Udon Noodles Stir Fry with Vegetables

Getting a satisfying weeknight dinner on the table can feel like mission impossible when you’re short on time. Between juggling work deadlines, after-school activities, and the general chaos of everyday life, spending hours in the kitchen just isn’t realistic – but ordering takeout again isn’t the answer either.

That’s where these spicy udon noodles come in: they’re quick and comforting, packed with vegetables, and ready faster than delivery would take. Plus, the recipe is super flexible, so you can use whatever veggies are sitting in your fridge drawer waiting to be used up.

What Kind of Udon Noodles Should I Use?

Fresh or frozen udon noodles are your best bet for this stir fry, as they have that perfect chewy texture that dried versions just can’t match. You’ll find these vacuum-sealed in the refrigerated section of Asian grocery stores, or in the frozen foods aisle. If you can only find dried udon, they’ll work too – just follow the package cooking instructions and be careful not to overcook them. The most important thing is to give your noodles a good rinse in cold water after cooking to remove excess starch and prevent them from sticking together. When you’re at the store, look for thick, white noodles labeled ‘sanuki udon’ – these are considered the classic style and hold up really well in stir-fries.

Options for Substitutions

This noodle dish is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Udon noodles: If you can’t find fresh udon, you can use dried udon noodles, thick rice noodles, or even spaghetti in a pinch. Just cook them according to package instructions before adding to your stir-fry.
• Gochugaru: No gochugaru? Try regular red pepper flakes (use half the amount), cayenne pepper (start with 1/2 teaspoon), or even sriracha sauce (1-2 tablespoons) for heat.
• Mushroom oyster sauce: You can swap this with regular stir-fry sauce, hoisin sauce, or make a quick substitute by mixing extra soy sauce with a bit of sugar and vegetable broth.
• Tofu: Feel free to replace tofu with tempeh, seitan, or your favorite meat substitute. If you’re not vegetarian, ground chicken or pork work great too.
• Shiitake mushrooms: Any mushroom variety works here – try button mushrooms, cremini, or oyster mushrooms. You can even use rehydrated dried mushrooms.
• Dark soy sauce: Regular soy sauce works fine – your dish just won’t have that deep brown color. You can add a tiny drop of molasses to regular soy sauce for a similar effect.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking udon stir-fry is overcooking the noodles – they only need a quick dip in hot water to loosen up, and cooking them too long will make them mushy and unable to hold up during stir-frying. Another common error is overcrowding the pan, which leads to steaming instead of proper stir-frying – work in batches if needed, and make sure your pan is really hot before adding ingredients. To get the best texture from your tofu, press it well before crumbling and cook it first until golden brown, then set it aside and add it back at the end – this prevents it from breaking down too much during stir-frying. For perfect results, have all your ingredients prepped and ready before you start cooking (including mixed sauce), as this dish comes together quickly and you won’t have time to chop or measure once you begin stir-frying.

What to Serve With Spicy Udon Noodles?

These spicy udon noodles are pretty filling on their own, but a few simple sides can make it even better! A fresh cucumber salad with rice vinegar dressing helps balance out the heat and adds a nice crunch to your meal. You might also want to serve some simple steamed edamame on the side – they’re great for snacking while you eat and add some extra protein. If you’re feeding a crowd, consider adding some vegetable spring rolls or a bowl of miso soup to round out your Asian-inspired feast. These noodles also taste great with a cold glass of beer or some iced green tea to help cool things down.

Storage Instructions

Keep Fresh: Place your leftover udon stir fry in an airtight container and pop it in the fridge – it’ll stay good for up to 3 days. The noodles might stick together a bit, but don’t worry, that’s totally normal with udon!

Pack: This makes a great meal prep option! Divide it into individual portions in sealed containers and keep them in the fridge. The flavors actually get better after a day as everything marinates together.

Warm Up: When you’re ready to eat your leftovers, add a splash of water and heat them in a pan over medium heat for 3-4 minutes, stirring occasionally. You can also microwave it for about 2 minutes, though the stovetop method keeps the vegetables more crisp. If the noodles seem dry, just add a tiny drizzle of sesame oil to bring back that nice shine.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 45-50 g
• Carbohydrates: 85-90 g

Ingredients

• 14 oz fresh instant udon noodles (used 2 packages)
• 1 tablespoon gochugaru (or alternative chili powder)
• 1 tablespoon vegetarian mushroom oyster sauce (or any stir-fry sauce)
• 1 tablespoon soy sauce
• 1 tablespoon sugar (adjust to taste)
• 1 teaspoon sesame seeds
• 1 tablespoon sesame oil
• 1 tablespoon water
• 2 tablespoons neutral oil
• 1/2 pound extra firm tofu, crumbled or mashed
• 1 teaspoon dark soy sauce
• 1 tablespoon neutral oil
• 1 tablespoon garlic, minced
• 2 green onions or scallions, sliced thin and separated
• 3.5 oz shiitake mushrooms or chosen mushrooms, sliced
• 2-4 tablespoons water (for softening noodles)
• Chopped green onions or scallions for topping

Step 1: Prepare the Udon Noodles

If using instant fresh udon noodles or ‘cakes’ from packets, begin by soaking them in hot water for a few minutes, or running them through hot water to carefully separate them.

Be gentle to avoid breaking the noodles; don’t force them apart if they are clumped together.

Step 2: Prepare and Set Aside the Sauce

Mix all the sauce ingredients together in a bowl.

Refer to any notes you have to adjust the spice level according to your preference.

Once prepared, set the sauce aside for later use.

Step 3: Cook the Tofu

Heat a large wok or non-stick pan over medium-high heat and add oil.

Once the oil is hot, add in the crumbled tofu.

Let the tofu sit undisturbed for 3-4 minutes to allow it to lightly crisp and brown on the bottom.

As it cooks and water evaporates, the tofu will start resembling minced ‘meat’.

Season it with dark soy sauce and mix well.

Continue cooking for another 3-4 minutes until it completely dries up and resembles minced meat, then move the tofu to one side of the pan.

Step 4: Sauté Aromatics and Mushrooms

Add 1 tablespoon of oil to the pan and sauté the minced garlic over medium heat.

After the garlic becomes fragrant, add half of the chopped scallions or green onions and cook for 1 minute.

Next, add the shiitake mushrooms and stir-fry for 2-3 minutes until they are tender.

Step 5: Combine Noodles and Sauce

Once the mushrooms are cooked to your preference, add the prepared noodles into the pan.

Pour the sauce over the noodles and mix everything thoroughly.

Allow the noodles to cook over medium-high heat for another 2-3 minutes.

If needed, add one to two tablespoons of water to help cook down the noodles, mixing well.

Adjust seasoning with salt and pepper as desired.

Step 6: Serve and Garnish

Once the noodles are cooked to your liking, turn off the heat.

Garnish by topping the noodles with the remaining chopped scallions or green onions.

Serve immediately and enjoy while hot!