This easy vegetable yaki udon comes together in less than 15 minutes— making it the PERFECT quick meal. You need a few pantry staples and any vegetables you have on hand, frozen veggies work great too! It’s simple but so satisfying!
What you’ll need to make this Vegetable Yaki Udon:
- Udon noodles: these types of noodles are chewy, and bouncy, and make the perfect base to soak up all the yummy flavors of the stir fry. Udon noodles can be found in the freezer aisle in most Asian grocery stores.
- Vegetables: for this recipe, I used a mixture of bell peppers, carrots, onion, and mushrooms. Feel free to use any other vegetable you have on hand. Frozen vegetables work great for this recipe too!
- Soy sauce: This pantry staple is the main ingredient for the base of the sauce. It’s definitely a must-have!
- Honey: for a bit of sweetness to balance out all the flavors.
- Oyster sauce: this gives that extra umami flavor, however, you can substitute it with a vegetarian oyster sauce or hoisin sauce to make this recipe vegetarian!
- Neutral oil: for stir-frying the veggies!
- Green onions: this is optional, but I love the flavor of green onions and they also add a nice pop of color to the dish!
How to make Vegetable Yaki Udon:
These veggie stir-fry udon noodles are so simple and versatile! You can add any kind of veggies or protein to make it a heartier meal!
- Cook your veggies. In a large skillet, heat the oil on medium-high heat. Saute the onions until they become slightly translucent. Add the bell peppers, carrots, and mushrooms and cook until just fragrant.
- Cook your udon. In a separate pot, bring water to a boil and cook the udon noodles for 1-2 minutes, or just until thawed. Strain the udon noodles and add them to the skillet with the veggies.
- Add your sauce. To the skillet, add the soy sauce, oyster sauce, and honey (or another sweetener of choice, agave works great too). Stir to evenly coat the veggie and noodles in the sauce. Cook for another 1-2 minutes, the vegetables should remain crisp.
- Serve hot and enjoy!
What to serve with these vegetable yaki udon noodles
You can serve these noodles on their own or pair them with any of these sides!
- Menbosha 멘보샤 | Mian Bao Xia (Korean Chinese Shrimp Toast)
- Cold Tofu with Peanut Sauce
- Perilla Kimchi (Kkaennip Kimchi)
- Mayak Eggs (Korean Marinated Eggs)
- Korean Scallion Salad 파무침 (Pa Muchim)
- Korean Pickled Radish (Chicken-Mu 치킨무)
Watch how to make this Veggie Yaki Udon
More Favorite Noodle Recipes
If you enjoyed this recipe, check out some of my other noodle recipes!
- Garlic Sesame Noodles
- Myeongran Jeot Pasta (Cod Roe Spaghetti)
- Creamy Gochujang Pasta
- Spicy Garlic Udon
- Creamy Rice Paper Rabokki ( Tteokbokki + Ramen)
- Perilla Pesto Pasta
- Spicy Chili Oil Noodles
I hope you enjoy these veggie yaki udon noodles! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!
Ingredients
- 16 oz. udon noodles, frozen
- 1½ cups bell peppers, sliced
- 1 cup carrots, sliced
- ½ cup mushroom, sliced
- 3 tablespoons soy sauce
- 1 tablespoon honey (or agave)
- 2 tablespoons oyster sauce
- 1 tablespoon neutral cooking oil
- 1 stalk green onion, chopped
Instructions
- In a large skillet, heat the oil on medium-high heat. Saute the onions until they become slightly translucent. Add the bell peppers, carrots, and mushrooms and cook until just fragrant.
- In a separate pot, bring water to a boil and cook the udon noodles for 1-2 minutes, or just until thawed. Strain the udon noodles and add them to the skillet with the veggies.
- To the skillet, add the soy sauce, oyster sauce, and honey (or another sweetener of choice, agave works great too). Stir to evenly coat the veggie and noodles in the sauce. Cook for another 1-2 minutes, the vegetables should remain crisp.
- Serve hot and enjoy all on their own, or serve with a side!
Did you try this recipe?
I'd love to hear your thoughts! Rate this recipe with a comment below and tag @yejiskitchenstories or #yejiskitchenstories on the 'gram!
