Spicy Udon Stir Fry

Dinner is on the table in 30 minutes or less with this quick and easy spicy udon stir fry loaded with veggies in a flavor-packed sauce. 

I seem to gravitate towards quick Asian stir fry recipes when I need to clean out my refrigerator. This recipe was inspired by one I found on Seasons and Suppers and I adapted it to use up the veggies I had on hand. My husband and daughter came home for lunch and we all enjoyed this tasty & delicious spicy udon stir fry.

How to Make a Spicy Udon Stir Fry

Make the sauce by combining soy sauce, brown sugar, ginger, garlic, rice vinegar, sesame oil, and sambal olek together in a small glass jar. Seal with a lid and shake well. Set aside until needed.

Prep all of the vegetables and have them ready to go.

Boil water in a pot then cook the noodles for 30-60 seconds to break them up. Remove from the water and drain on a tea towel to remove excess water; set aside until needed. Side Note: I used vacuum-packed udon noodles that are pre-cooked. 

Heat the oil in a large wok or deep cast iron skillet over high heat until HOT. Add the carrots, onion, bell pepper, and broccoli. Cook, stirring often for 2-3 minutes, or until crisp-tender.

Add the bok choy and cook, stirring constantly, for 1 minute. Add the noodles and sauce then cook, tossing to coat the noodles and veggies in the sauce, for 30 seconds. Top with green onions, cilantro, and toasted sesame seeds and serve with sriracha on the side. Enjoy.

Spicy Udon Stir Fry

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Main

Cuisine: Asian

Servings: 3

Author: Pam - For the Love of Cooking

Equipment

• Medium Pot
• Large Wok or Cast Iron Skillet

Ingredients

Sauce:

• ¼ cup soy sauce
• 1 tbsp brown sugar
• 1 tbsp fresh ginger, minced
• 2 large cloves of garlic, minced
• 2 tsp rice vinegar
• 2 tsp sesame oil
• 1-2 tsp sambal oelek, to taste

Stir Fry:

• 1½ tbsp vegetable oil
• 1 large carrot, peeled & sliced into thin diagonal coins
• ¼ white onion, chopped
• ¼ yellow bell pepper, chopped
• ½ cup broccoli florets
• 1 small head baby bok choy, ends trimmed & halved lengthwise if large
• 15 oz udon noodles, **I used 2 (7.5 oz) vacuum-sealed packets (I don't recommend using dry udon noodles)

For Serving:

• 1 green onion, sliced thinly on a diagonal
• Fresh cilantro, chopped
• Toasted sesame seeds
• Sriracha, on the side

Instructions

• Make the sauce by combining soy sauce, brown sugar, ginger, garlic, rice vinegar, sesame oil, and sambal oelek together in a small glass jar. Seal with a lid and shake well. Set aside until needed.
• Prep all of the vegetables and have them ready to go. 
• Boil water in a pot then cook the noodles for 30-60 seconds to break them up. Remove from the water and drain on a tea towel to remove excess water; set aside until needed. Side Note: I used vacuum-packed udon noodles that are pre-cooked. 
• Heat the oil in a large wok or deep cast iron skillet over high heat until HOT. Add the carrots, onion, bell pepper, and broccoli. Cook, stirring often for 2-3 minutes, or until crisp-tender.
• Add the bok choy and cook, stirring constantly, for 1 minute.
• Add the noodles and sauce then cook, tossing to coat the noodles and veggies in the sauce, for 30 seconds.
• Top with green onions, cilantro, and toasted sesame seeds and serve with sriracha on the side. Enjoy.

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