We can’t get Japanese takeout where I live now – even the ingredients to make it at home have only become more available in that last couple of years – but this simple udon noodle stir fry is a weeknight dinner mainstay for us.
Loaded with vegetables, it’s a kind of Yaki udon, but with oyster mushrooms acting as a meat sub. There are a hundred types of Yaki udon, of course, since it’s just fried noodles, and it’s a great quick meal.
I used to get packages of fresh udon noodles as a treat when I was a kid, and make a kind of soup with powdered broth and these fresh noodles. It was my absolute favourite and this is my adult equivalent of that same meal (with a lot more vegetables for my aging bod).
This can be even easier if you use fresh udon noodles – see notes below for more on that.
The recipe card states that this is 20 minutes total, but since you can cook and prep the vegetables to go into the pan at the same time, it’s more like 15 minutes. If you have a hard time with multitasking while cooking, allow for a little longer.
Ingredient Notes and Substitutions
- Mushrooms: oyster mushrooms don’t contain as much water as some other varieties and have a great texture, but they can be more expensive, so use button mushrooms as a substitute.
- Vegetables: change up the vegetables based on what you prefer and have on hand. Broccoli, sweet potato, kohlrabi – all good here. Frozen can be used too.
- Garlic: thinly sliced – mince if you prefer a more subtle garlic flavour.
- Ginger: as with the garlic, the ginger can be finely grated if you don’t want to come across pieces of it in the stir fry (though the pops of spicy sliced ginger is kind of the point).
- Coconut aminos: soya sauce can be subbed for the coconut aminos. It usually has a stronger flavour and higher salt content, so it may need to be reduced slightly.
- Lime: this is an important acidic element, and the stir fry will taste flat without it. Use lemon in place of lime in a pinch.
- Udon Noodles: dried are used, and every brand requires a slightly different cooking time, so check the package. If you want to use fresh noodles, simply stir them directly into the pan with the garlic and ginger and cook for a couple minutes. If you want to go all homemade, make your own udon noodles or try Chinese egg noodles. Rice noodles can be substituted.
- Cashews: a nod toward added protein and healthy fat, this is really more for texture. Toast the cashews if you want a slightly smokey flavour. Leave the cashews out if you don’t like them, or sub something like peanuts.
Step by Step
Step 1: sear the mushrooms, then add the onions to cook.
Step 2: stir in the carrots and cook for a few minutes, then add the remaining vegetables.
Step 3: cook the garlic and ginger briefly, then add the aminos and stir.
Step 4: toss the noodles through and season before serving.
The most important thing for this recipe is to be sure that the mushrooms are seared, not steamed. High heat, little to no stirring.
There is no salt added to the recipe because the coconut aminos add seasoning. I recommend tasting and seasoning after cooking if needed, or you’re at high risk of over-salting.
More Quick Dinners
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Vegetable Udon Noodle Stir Fry
- 275 grams udon noodles
- 2 teaspoons olive oil
- 200 grams oyster mushrooms, roughly chopped
- 1 small onion halved and thinly sliced
- 2 medium carrots thinly sliced
- 1 small zucchini ~150 grams / 5 oz., halved and thinly sliced
- 1 red pepper halved and thinly sliced
- 2 cloves garlic thinly sliced
- 1 thumb ginger about 5cm / 2 in., thinly sliced
- ¼ teaspoon hot pepper flakes optional
- Large handful cashews ~50 g / 1/2 cup
- 2 tablespoons coconut aminos to taste
- Juice of a lime ~2 tablespoons
- Green onion for topping (optional)
- If using dried udon noodles, cook according to package instructions. If the noodles are ready before the vegetables, simply set aside until ready to use. Everything should be ready at the same time if the noodles are started at the same time as the stir fry.275 grams udon noodles
- Place a large pan over medium-high heat. Once the pan is hot, add the olive oil and mushrooms. Sear the mushrooms, avoiding stirring, for 3-4 minutes, or until golden and reduced in size by about half.2 teaspoons olive oil, 200 grams oyster mushrooms, roughly chopped
- Add the onions and cook for another minute. Stir in the carrots and cook for another 2-3 minutes, until they start to brown slightly.1 small onion, 2 medium carrots
- Add the zucchini and peppers and stir frequently, cooking for another couple of minutes.1 small zucchini, 1 red pepper
- Stir in the garlic, ginger, hot pepper flakes, and cashews, cooking for about a minute.2 cloves garlic, 1 thumb ginger, 1/4 teaspoon hot pepper flakes, Large handful cashews
- Add the coconut aminos and lime juice, and stir to coat the vegetables. Add the cooked udon noodles and toss, making sure the noodles are fully coated in the sauce.2 tablespoons coconut aminos, Juice of a lime
- Taste and season with more coconut aminos or sea salt. Top with green onions (optional). Serve immediately, with extra lime wedges if desired. Leftovers keep well for a day or two in the refrigerator and can be eaten cold.Green onion
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
If you’re looking for approachable, seasonal vegetarian recipes, you’re in the right place! Occasionally Eggs is all about healthier plant based recipes that follow the seasons.