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Introducing my new favorite noodles. Satay Stir-Fry Udon Noodles!
Thick, spicy, and saucy udon noodles are so flavorful they are better than takeout. Plus, they take less than 30 minutes to make!
WHAT ARE UDON NOODLES?
Udon is a type of noodle very popular in Japan. These thick and chewy noodles are often used in soups, but they can also be sautéed just like what we do here.
Fresh udon noodles may be found in the refrigerated or frozen section of Asian stores or online. Udon noodles are usually made with wheat flour, so if you want to make this recipe gluten-free, swap the udon for flat rice noodles!
Now let’s talk about the stir-fry. It takes 10 minutes to prepare. You sauté onion, red bell pepper, pak choy, and carrots until just tender. This recipe is versatile. Feel free to use the veggies you have on hand. I’m sure mushrooms would be a great addition, too.
Next, add the cooked noodles to the skillet and pour in the sauce. The flavors reside in the sauce that consists of satay paste (usually made of chili, lemongrass, and shallots), soy sauce, coconut sugar, garlic, and lime juice. If you want to make your own satay, check out the recipe here.
If you like your noodles spicy, garlicky, and extra saucy, you are going to love these satay udon noodles!
For more noodle recipes, check out this Szechuan Noodles with King Oyster Scallops, Dan Dan Noodles with Tempeh Scramble, or this Five-Spicy Tofu Noodles Soup!
Let me know in the comments if you try this recipe!
Satay Stir-Fry Udon Noodles
Ingredients
- 1 tbsp oil
- 1 onion thinly sliced
- 1 red bell pepper sliced into strips
- 1 carrot sliced into thin ribbons
- 2 pak choy thinly sliced
- 2 tbsp chopped green onions
- 1/4 cup soy sauce
- 3 tbsp satay paste
- 2 tbsp coconut sugar
- 1 tbsp lime juice
- 2 cloves of garlic minced
- 7 ounces dry udon noodles or about 500g cooked
Instructions
- Cook the udon noodles according to the package instructions. Drain and cover to keep warm while you prepare the stir-fry vegetables.
- Start by cutting all your veggies. Heat the oil in a large skillet over medium heat. Once hot, add the onion and red bell pepper and cook for about 5 minutes. Next, add the carrots, pak choy, and green onions. Cook for another 5 minutes, stirring regularly to cook evenly.
- In the meantime, whisk together the soy sauce, satay paste, coconut sugar, lime juice, and garlic.
- Add the cooked noodles to the skillet as well as the sauce. Stir to coat and cook for about 2 minutes, stirring regularly.
- Divide into bowls and serve immediately! These noodles will keep for up to 2 days in the refrigerator, and are also delicious served cold.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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I made this yesterday and it’s delicious!! Thank you for this recipe
You’re welcome Anne 🙂 Thanks for your rating!