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Close up of a stir fry noodle bowl with lime wedges.

Vegetable Udon Noodle Stir Fry

Ready in 15 minutes, this easy vegetarian udon noodle stir fry is packed with veg. With a two-ingredient sauce, it's a great weeknight meal.
Course Mains
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 136kcal


  • 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.
  • 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.
  • 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.
  • Add the zucchini and peppers and stir frequently, cooking for another couple of minutes.
  • Stir in the garlic, ginger, hot pepper flakes, and cashews, cooking for about a minute.
  • 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.
  • Taste and season with more coconut aminos or sea salt. Serve immediately, with extra lime wedges if desired. Leftovers keep well for a day or two in the refrigerator and can be eaten cold.


The most important thing for this recipe is to be sure that the mushrooms are seared, not steamed. High heat, little to no stirring. If there's water in the pan, turn up the heat until it evaporates.
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 rather than one.
If you eat it, 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.
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.


Serving: 1g | Calories: 136kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 166mg | Fiber: 4g | Sugar: 6g