Dinner

Stir-Fried Udon Noodles with Vegetables and Sesame Recipe

ByNoah Steele December 27, 2025December 27, 2025

Introduction

Stir-fried Udon Noodles are a quick and satisfying meal packed with fresh vegetables and a savory sauce. This dish combines tender noodles with crunchy bean sprouts, spicy chili, and flavorful mushrooms for a deliciously balanced bite.

A black pan filled with thick brown noodles mixed with green kale leaves and light brown mushroom slices, topped with bright red chili slices, white sesame seeds, and thin green onion slices, as well as a small pile of white bean sprouts in the center. To the side, there is a small white bowl with a dark reddish sauce with bits of crushed red chili, paired with light brown wooden chopsticks resting on a white chopstick holder. All items are placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bunch Scallion
100 gram Mushroom

60 gram Kale
1/2 Red Chili Pepper

100 gram Bean Sprouts
1 teaspoon Dark Soy Sauce

2 tablespoon Light Soy Sauce
1 teaspoon Sesame Oil
1 pinch Sesame Seeds

1 pinch Crushed Red Pepper Flakes
1 tablespoon Olive Oil
2 package Udon Noodles

Instructions

Step 1: Cut the scallion into green and white parts, slicing each separately. Set aside.
Step 2: In a small bowl, mix dark soy sauce, light soy sauce, sesame oil, sesame seeds, and crushed red pepper flakes. Set the sauce mixture aside.
Step 3: Heat olive oil in a large non-stick pan over medium heat. Add the white parts of the scallion and fry for about one minute until slightly golden.

Step 4: Add mushrooms, kale, and red chili pepper to the pan. Stir-fry for 4 to 5 minutes until vegetables are tender.
Step 5: Add the udon noodles to the pan, breaking them apart if they are clumped together.
Step 6: Pour the prepared sauce over the noodles and toss to evenly coat. Cook for 3 to 4 minutes, allowing the flavors to meld.

Step 7: Remove from heat, then add the bean sprouts and green parts of the scallion. Mix gently for 30 to 40 seconds.
Step 8: Sprinkle additional sesame seeds on top before serving for a nutty finish.

Tips & Variations

For extra protein, add cooked chicken, shrimp, or tofu when adding the noodles.

You can substitute kale with spinach or bok choy, depending on your preference.
Adjust the chili amount to control the heat level of the dish.
If using dried udon noodles, cook them according to the package instructions before stir-frying.

Storage

Store leftover stir-fried udon noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to avoid overcooking the noodles and vegetables.

How to Serve

A black pan filled with a dish of thick, light brown noodles mixed with dark green kale leaves and sliced light beige mushrooms, garnished with thin slices of red chili peppers, chopped light green scallions, white sesame seeds, and white bean sprouts layered on top. Next to the pan are wooden chopsticks resting on a white chopstick holder, and a small white bowl containing dark brown sauce with red chili flakes. All items are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of udon?

Yes, thick noodles like soba or ramen can be used as a substitute, but cooking times and texture may vary slightly.

How can I make this dish vegetarian or vegan?

This recipe is already vegetarian. To make it fully vegan, ensure the soy sauces used do not contain any animal products and avoid adding any meat or animal-based additions.