Skip the meat and fill up on this Japanese Summer Veggie Udon Noodle Stir Fry that takes less than 30 minutes to throw together!
I try new recipes very often but despite making new ones, I try don’t stray too far from the types of recipes and ingredients I use. My goal this summer is to try more ethnic foods and use new ingredients or at least ones I don’t often use. I have never cooked with Udon noodles so that’s how this Summer Veggie Udon Noodle Stir Fry came about.
SUMMER VEGGIE UDON NOODLE SITR FRY
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Have you ever tried Udon Noodles? They are soooo good! I wish I had tried them sooner! They are super thick, soft, and great at absorbing the flavors of the sauce. They’re actually made with wheat and is a great shake up to just using rice noodles often found Asian cooking like Pad Thai.
This meal is meatless. It’s perfect for Meatless Monday but if you want to add more protein just stir fry some chicken, pork, or tofu to go in it. Remember, recipes are more like guidelines. You’re the cook! You may alter a recipe because of ingredients or tools you do or don’t have or maybe it’s just because you don’t care for a certain ingredient. You can fill this Summer Veggie Udon Noodle Stir Fry with whatever vegetables you have on hand. I just really love the colors of these veggies. This could really be called Everything but the Kitchen Sink Stir Fry. Use up all the leftover veggies that are in your fridge, lonely and begging to be eaten.
I grilled my corn just because it’s so pretty and has great taste but you can also use frozen or canned. To grill corn you just husk it and stick it right on a hot grill for 10 minutes total, turning as needed. It’s so yummy and tastes awesome in so many recipes like my Baked Salmon with Corn & Red Pepper Relish recipe. What are you waiting for? Go gather up your veggies and stir fry them up for an amazing healthy dinner.
Want more Asian inspired recipes?
- Quick Shrimp Stir Fry
- Easy Fried Rice
- Korean Beef Bowls
- Quinoa Chicken Stir Fry
- Roasted Miso Chicken
- More Dinner Recipes…
Tools used to make this Summer Veggie Udon Noodle Stir Fry
Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.
Cutting board: A good-sized cutting board is a must for home cooks. This board is thick & sturdy and makes recipe prep a breeze.
Large skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Wooden spoon: Wooden spoons are a kitchen essential. I keep a bunch of them on hand for every meal from breakfast to dinner.
- 1 tablespoon sesame oil
- 2 zucchini, sliced and halved
- 1/2 sweet onion, thinly sliced
- 1 red bell pepper
- 2 cups sliced cabbage
- 1 1/2 cups cooked corn (3 ears grilled or 1-15 ounce can roasted corn)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1/4 cup vegetable broth
- 2 tablespoons mirin*
- 2 teaspoons sriracha
- 1 (14-ounce) package precooked Udon noodles**
- 1/4 cup green onions, chopped
- Heat oil in a large skillet over medium heat.
- Add the zucchini and onion and cook for 3 minutes and then add the pepper and cook another 2 minutes.
- Add the cabbage and cook for 2 more minutes or until slightly wilted. Mix in the corn and then push everything to the edges. Add the garlic and ginger to the middle of the pan and drizzle with 1 more teaspoon oil and cook for another minute while pushing it around.
- Add the soy sauce, broth, mirin, sriracha, and noodles. Toss it all together and cook for 1-2 minutes. Serve topped with green onions.
**If you can't find precooked Udon noodles, just prepare according to package and then add the noodles. You can usually find them in the international aisle.
Recipe Source: Adapted from cookbook Isa Does It!