Print

Simple Udon Noodle Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 63 reviews

A simple and flavorful udon noodle bowl featuring stir-fried vegetables and seasoned with a savory-sweet sauce. This quick and easy recipe combines tender udon noodles with mushrooms, zucchini, scallions, and bean sprouts in a fragrant sesame and tamari broth, perfect for a comforting yet healthy meal.

Ingredients

Udon Noodles

  • 1 package (9 – 12 oz.) udon noodles

Vegetables & Aromatics

  • 1 small onion, sliced
  • 1 garlic clove, minced
  • 8 oz. mushrooms, sliced
  • 2 zucchini (about 3 cups), cut in half and sliced
  • 3 – 4 scallions, cut into 1-inch pieces
  • Large handful bean sprouts
  • Handful of basil leaves, whole or roughly chopped

Sauce & Seasonings

  • 1 tablespoon toasted sesame oil (or water for oil-free)
  • 1/4 cup vegetable broth
  • 3 tablespoons tamari, coconut aminos, or soy sauce
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon red pepper flakes, or to taste
  • Toasted sesame seeds, to garnish

Instructions

  1. Cook the Noodles: Prepare the udon noodles according to the package instructions. Once cooked, drain and set aside.
  2. Heat the Oil and Sauté Aromatics: In a large skillet over medium heat, add the toasted sesame oil. Add the minced garlic and sliced onions (excluding scallions) and cook for about 4 minutes until the onions soften and become translucent.
  3. Add Mushrooms: Incorporate the sliced mushrooms into the skillet and cook for an additional 3 minutes until they release moisture and start to brown.
  4. Cook Vegetables with Sauce: Add the sliced zucchini, scallions, bean sprouts, basil, vegetable broth, tamari (or coconut aminos/soy sauce), maple syrup, and red pepper flakes to the skillet. Stir to combine, cover, and cook for 3–4 minutes until the zucchini softens but remains slightly crisp. Remove from heat.
  5. Combine Noodles and Vegetables: Add the cooked udon noodles to the skillet with the vegetable mixture and toss everything together until well combined. Alternatively, keep the noodles and vegetables separate and combine them in serving bowls.
  6. Serve and Garnish: Dish out the udon noodle bowls, including some of the flavorful juices from the pan. Sprinkle toasted sesame seeds on top, and optionally add extra red pepper flakes or chili sauces like sriracha or chili crisp for a spicy kick.
  7. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of vegetable broth to maintain moisture, as noodles tend to absorb liquid during storage.

Notes

  • Use toasted sesame oil for a rich, nutty flavor, or substitute with water for an oil-free version.
  • To quicken vegetable cooking, cover the skillet once all ingredients are added in step 4.
  • Feel free to substitute tamari with soy sauce or coconut aminos depending on dietary preferences.
  • Add chili sauces like sriracha or chili crisp for extra heat.
  • Reheat leftovers gently with added vegetable broth to prevent drying out.

Find it online: https://recipethrive.com/simple-udon-noodle-bowl-recipe/