Name: Stir-Fried Udon Noodles with Mixed Vegetables
Prep time: 40 min
Total time: 45 min
Ingredients: ⅓ cup + 2 tablespoons low-sodium vegetable broth; 2 tablespoons reduced-sodium tamari; 3 tablespoons brown rice vinegar, plus more for serving; 1 tablespoon packed pure cane brown sugar; ½ teaspoon crushed red pepper; 8 oz. dry whole grain udon noodles; 4 cups sliced napa cabbage; 8 oz. fresh shiitake mushrooms, stemmed and sliced; 2 cups slivered snow pea pods; 1 cup matchstick-cut carrots; 2 cups fresh or frozen green peas; 5 cloves garlic, minced; 1 tablespoon sesame seeds, toasted

Prep-time: 40 minutes / Ready In: 45 minutes
Makes 8 cups
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Is there anything better than a big bowl of slurpable noodles, tender veggies, and savory sauce? We certainly don’t think so! This oil-free stir-fry is packed to the brim with healthy ingredients without losing that classic comfort-food taste. Chewy udon noodles soak up the savory and spicy sauce while fresh carrots, snow peas, mushrooms, and cabbage add a delicious crunch. A sprinkling of toasted sesame seeds is the perfect garnish to round out this crave-worthy stir-fry.

Tip: Eden Foods and Organic Planet make whole wheat versions of the fat, chewy Japanese noodles known as udon, and Lotus Foods makes a brown rice version. If you can’t find them, substitute whole grain linguine.

For more oil-free stir fry recipes, check out these tasty ideas:

By Shelli McConnell, Nov 9, 2022

Ingredients

⅓ cup + 2 tablespoons low-sodium vegetable broth
2 tablespoons reduced-sodium tamari
3 tablespoons brown rice vinegar, plus more for serving
1 tablespoon packed pure cane brown sugar
½ teaspoon crushed red pepper
8 oz. dry whole grain udon noodles
4 cups sliced napa cabbage
8 oz. fresh shiitake mushrooms, stemmed and sliced
2 cups slivered snow pea pods
1 cup matchstick-cut carrots
2 cups fresh or frozen green peas
5 cloves garlic, minced
1 tablespoon sesame seeds, toasted

Instructions

For sauce, in a small bowl stir together ⅓ cup broth, the tamari, rice vinegar, brown sugar, and crushed red pepper.
Cook noodles according to package directions; drain.
In an extra-large wok cook cabbage, mushrooms, pea pods, and carrots in 2 tablespoons broth over medium-high 4 minutes or just until crisp-tender, stirring frequently and adding broth or water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add green peas and garlic; cook and stir 1 minute more. Add noodles and sauce; cook and stir 2 minutes to coat noodles and heat through. Sprinkle with sesame seeds. If desired, serve with additional vinegar.

tags:

Japanese

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8 Comments

Comments (8)

(5 from 6 votes)

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Lori8 months ago

Wow! I take care of a disabled lady who eats Vegan and when I tried this it was so amazingly awesome that I have my own batch going right now! If eating Vegan is this delicious then I am converting!

Bonnie8 months ago

I just made this and it was easy and delicious! The next time I make it, I will add some ginger and perhaps more red pepper flakes.

BLAZIC L BETTY9 months ago

I love stir fry! and without oil is even better. Can’t wait to try it.

Eve10 months ago

This looks delicious! Can you add recipe to Pinterest so I can save it?

Lori8 months ago

You should take a screenshot of this recipe and send it to Pinterest by copying and pasting it and I do this often..

Valerie Thompson11 months ago

Do you have recommendation for a gluten free noodle?

Claire8 months ago

Asian groceries sell a variety of rice and bean based noodles. I particularly like sweet potato starch noodles.

Astrid11 months ago

Made this today, super easy to make and very delicious. Thanks for sharing.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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