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  • Prep-time: / Ready In:
  • Makes 8 cups

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:


  • 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


  1. For sauce, in a small bowl stir together ⅓ cup broth, the tamari, rice vinegar, brown sugar, and crushed red pepper.
  2. Cook noodles according to package directions; drain.
  3. 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.

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Eve2 weeks ago
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This looks delicious! Can you add recipe to Pinterest so I can save it?

Valerie Thompson3 weeks ago
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Do you have recommendation for a gluten free noodle?

Astrid4 weeks ago
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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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