Vegetarian Udon Stir Fry

5 from 2 votes

This easy to make vegetarian udon stir fry is a lifesaver when you’re looking for a healthy dinner and need to use whatever produce you have in the fridge.

Servings servings

Prep Time 20

Cook Time 20

Total Time 40

Equipment

Wok or large saute pan

Ingredients

Sauce

5 tablespoons low-sodium soy sauce
5 tablespoons brown sugar
2 tablespoons chili garlic sauce
5 teaspoons rice vinegar
4 teaspoons sesame oil
1 teaspoon minced garlic

Stir Fry

16 onces Japanese udon noodles dry
2 tablespoons vegetable oil divided
8 ounces snap peas washed and dried
2 bundles scallions chopped, separate into white and green parts
2 medium bell peppers cut into thin strips
1 medium yellow onion cut into thin strips
2 heads baby bok choy chopped, separate into leafy greens and stems

US Customary - Metric

Instructions

Sauce

Combine soy sauce and brown sugar in a small bowl and mix well until the brown sugar is dissolved. Then add chili garlic sauce, rice vinegar, sesame oil, and minced garlic. Stir well to combine and set aside.

Stir Fry

Cook the udon noodles according to the package directions.
While the noodles are cooking, heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the snap peas, stirring frequently until they start to soften, about 4 to 6 minutes.
Add the bell pepper, onion, white parts of scallions, and bok choy stalks to the wok. Cook until vegetables soften, about 3 to 5 minutes.
Add the leafy green scallions and bok choy leaves to the wok. Stir frequently and cook for another 1 to 2 minutes until just wilted.
Finally, add cooked udon noodles and sauce to the wok. Toss to combine and serve hot.

Notes

Stir fry veggies: Customize these to your liking, or based on what you already have on hand! Try to limit it to about 5 veggie types, with a variety of crunchy and soft veggies, to keep the flavors and textures cohesive. Check out our blog post above for suggestions.

Cooking tip: Stir fry the vegetables in stages, starting first with the tougher veggies that take longer to break down, then adding soft or leafy veggies later in the cooking process. This will ensure that each vegetable type is properly cooked.

Serving suggestions: Stir fry is a quick and easy weeknight dinner for two or the whole family. You can also make it with other takeout dishes for a family style feast! Check out our blog post for ideas.

Storing and reheating leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat single servings in the microwave for about 2 minutes, stirring halfway through. Or, reheat multiple servings at once in a wok over medium-high heat for just a few minutes until warmed through.

Author: Nicole and Alex

Calories: 629kcal

Course: Dinner, Lunch, Main Course

Cuisine: Asian

Keyword: baby bok choy, bell pepper, brown sugar, chili garlic sauce, garlic, healthy, noodles, onion, rice vinegar, scallions, sesame oil, snap peas, soy sauce, stir fry, udon, vegetables, vegetarian

Nutrition