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Vegetable Udon Stir-Fry

This vegetable udon stir-fry features chewy udon noodles combined with crisp and tender vegetables, all cooked quickly in a hot wok. The dish emphasizes texture contrast, with crispy edges, chewy bites, and juicy produce creating a multi-sensory experience in every forkful. It’s a simple yet satisfying meal that balances flavors and textures beautifully.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g udon noodles fresh or frozen, cook al dente
  • 1 large carrot thinly sliced
  • 1 large bell pepper sliced thick or thin based on preference
  • 2 green onions green onions chopped for garnish
  • 2 tablespoons soy sauce preferably dark for depth
  • 1 teaspoon sesame oil toasted for aroma
  • 2 cloves garlic minced finely
  • 1 inch ginger minced finely

Equipment

  • Large wok or deep skillet
  • Slotted Spoon
  • Small bowl
  • Tongs
  • Pot for boiling water

Method
 

  1. Bring a pot of water to a boil, then cook the udon noodles for 3-4 minutes until just al dente, then drain and rinse with cold water to stop the cooking process. Set aside.
  2. Slice the carrot thinly and chop the bell pepper into strips. Prepare the green onions by chopping them finely. Mince the garlic and ginger to release their fragrant aroma.
  3. Heat the wok over high heat until shimmering. Add 1 tablespoon of sesame oil and swirl to coat the surface.
  4. Toss in the sliced carrots and bell peppers. Stir-fry for 2-3 minutes until they start to develop a slight char and become crisp-tender, making a sizzling sound and releasing a fresh vegetable aroma.
  5. Add the minced garlic and ginger to the vegetables. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning and to infuse the oil with aromatic notes.
  6. Push the vegetables to one side of the wok, then add the cooked udon noodles directly into the empty space. Use tongs to toss and combine the noodles with the vegetables, allowing them to heat through and develop a slight smoky aroma.
  7. Pour the soy sauce over the noodles and vegetables. Toss everything together thoroughly so that the noodles are evenly coated with the savory sauce, and the vegetables are well distributed. Cook for an additional 1-2 minutes.
  8. Remove the wok from heat. Toss in the chopped green onions and drizzle the sesame oil over the top. Give everything a final quick toss to combine the fresh green bite with the warm, flavorful noodles.
  9. Serve immediately while hot, garnished with extra green onions if desired. The dish should have a balance of crispy, chewy, and tender textures with a fragrant soy aroma.

Notes

Feel free to customize with other vegetables like snap peas or zucchini. For extra protein, add a fried egg or tofu slices. Keep the heat high for optimum texture contrast and quick cooking.