Thick, chewy udon noodles in a savory-sweet sauce
Udon Noodle Stir-Fry
Udon Noodle Stir-Fry
20 minEasy
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
2 servings
Difficulty
Easy
Cost
Budget
$
Udon Noodle Stir-Fry
Thick, chewy udon noodles in a savory-sweet sauce
Fat, chewy udon noodles stir-fried with vegetables and a caramelized soy-mirin sauce that coats every slippery strand.
10m
Prep Time
10m
Cook Time
20m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
There is something deeply satisfying about the chew of thick udon noodles, especially when they are coated in a glossy, savory-sweet sauce and stir-fried until the edges just start to caramelize. This is the kind of meal that takes 15 minutes from fridge to table and tastes like it took an hour.
The sauce is deceptively simple — just soy sauce, mirin, and a touch of sugar — but when it hits the hot pan and reduces around the noodles, it becomes something truly addictive. Add whatever vegetables you have on hand and you have a complete meal.
Ingredients
- 2 portions frozen udon noodles
- 1 tbsp vegetable oil
- 1 cup cabbage, shredded
- 1 carrot, julienned
- 2 green onions, cut into 2-inch pieces
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 tsp sesame oil
- Sesame seeds for garnish
HeatTool
Test Kitchen Pick
Wok
Helpful Tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeInstructions
- 1
Cook frozen udon noodles according to package directions (usually 1-2 minutes in boiling water). Drain and set aside.
- 2
Whisk together soy sauce, mirin, and sugar in a small bowl.
- 3
Heat vegetable oil in a large wok or skillet over high heat. Add cabbage and carrot. Stir-fry for 2 minutes until slightly charred but still crisp.
- 4
Add udon noodles and sauce. Toss with tongs for 2-3 minutes until the sauce caramelizes on the noodles and everything is well coated.
- 5
Add green onions and sesame oil. Toss once more. Serve immediately topped with sesame seeds.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Udon noodlesLo mein noodles or thick spaghetti
Different texture but the sauce works well with any thick noodle.
MirinRice vinegar plus a pinch of sugar
Mirin is sweet rice wine; this substitute is close.
CabbageBok choy or broccoli
Both add great texture and color.
DepthPantry
Test Kitchen Pick
Mirin
Helpful Pantry Staple
Why the mirin matters
Mirin quietly rounds out sauces like this with sweetness and gloss. It is one of those ingredients you notice more when it is missing.
This adds balance, not just sweetness.
- Rounds out saltier sauces
- Useful in glazes, noodle dishes, and marinades
A bottle of mirin becomes surprisingly versatile once it is in the pantry.
Shop mirin for this recipeTips & Storage
Pro Tips
Frozen udon noodles have far superior texture to dried. Find them in the freezer section of Asian markets.
Do not overcrowd the pan — cook in batches if needed for the best sear on the noodles.
Add a fried egg on top for extra protein and richness.
Storage
Best eaten immediately. Refrigerate for up to 2 days.
Reheating
Reheat in a hot skillet with a splash of water and a drizzle of soy sauce.
Nutrition Facts
Per serving (1 large plate) · 2 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates58g
Fat10g
Fiber3g
Sugar8g
Sodium820mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I find udon noodles?
- The frozen section of any Asian grocery store. Shelf-stable vacuum-packed udon is also good.
- Can I add protein?
- Sliced beef, chicken, shrimp, or tofu are all excellent. Cook them first, remove, and add back at the end.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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