This is a great recipe to make any time. Lots of flavor. Top with cilantro and bean sprouts.

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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse with cold water. Stir in a few drops of sesame oil.

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  • Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes. Add zucchini; cook until slightly softened, about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.

Cook's Note:

You can use any vegetables you want. I like to add bamboo shoots, bok choy, onion, etc. You can add any kind of protein.

Nutrition Facts

258 calories; protein 7.2g; carbohydrates 50.4g; fat 1.8g; sodium 1069.4mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2018
I have unsuccessfully tried to make Japanese noodles many times in the past. When I pick my daughter up from school we usually have to go through the drive through and get her some. I did use a different noodle (soba) and I used 1/2 soy sauce and the other 1/2 teriyaki sauce (as she likes teriyaki sauce better) used probably 1/2 the sriracha sauce and also added some mushrooms celery and some onion along with the broccoli carrots and pepper. After making these I got two thumbs up from my daughter and I had a hard time stopping eating it (I did put a heavy dose of sriracha sauce on my serving) and will be definitely making again! Also this is the first time I have made something without lots of reviews and after making I looked to see how many reviews there was and was shocked! I will try other things with not many reviews again for sure. Read More
(2)
11 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/30/2018
I have unsuccessfully tried to make Japanese noodles many times in the past. When I pick my daughter up from school we usually have to go through the drive through and get her some. I did use a different noodle (soba) and I used 1/2 soy sauce and the other 1/2 teriyaki sauce (as she likes teriyaki sauce better) used probably 1/2 the sriracha sauce and also added some mushrooms celery and some onion along with the broccoli carrots and pepper. After making these I got two thumbs up from my daughter and I had a hard time stopping eating it (I did put a heavy dose of sriracha sauce on my serving) and will be definitely making again! Also this is the first time I have made something without lots of reviews and after making I looked to see how many reviews there was and was shocked! I will try other things with not many reviews again for sure. Read More
(2)
Rating: 4 stars
08/26/2018
I used udon that came pre-cooked in a bag so all I had to do was drop it in the boiling water for about 4 minutes. Be aware if you cook the udon too long they get weird. Tasty but squishy. I also used sirloin sliced thin for protein cooked with sliced garlic salt and pepper before the veggies went in. I would definitely make it again the husband even had seconds. Read More
(2)
Rating: 5 stars
08/16/2020
I worked at Noodles & Company in college and have missed living close to one, so naturally, I was all about trying to make this dish. Like others, I was skeptical to try because of the lack of reviews. I made the following adaptations: - added an extra tbsp of mirin - reduced the ginger to 1/2 tsp - added shitake mushrooms - used ready to serve udon noodles (Kame brand) - doubled the sauce It tasted EXACTLY like Noodles & Company! I do wish I would have added the sauce right after I cooked the meat as it would have thickened more, but all in all it was delicious! Read More
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Rating: 5 stars
10/28/2020
Really great pan noodles that stack up to Noodles & Co. A really easy protein to add is precooked shrimp that you can toss in with the noodles at the very end just to warm them and coat them in the sauce. Like many other people I doubled the sauce and had to add a little vegetable oil to cook with just because the sesame oil was not enough. I also used 2 servings of the vacuum sealed Myojo udon noodles which made cooking much faster. I will say that the portion size was maybe a little too small for four people so I'll be adding a third serving of noodles next time. Read More
Rating: 5 stars
06/19/2019
Good recipe. I added extra of the sauce ingredients. Read More
Rating: 5 stars
07/13/2019
Nice lightly spicy udon noodle recipe. I'm glad it included lots of veggies. I added tofu to mine. Super quick and easy to make. I used precooked udon noodles Read More
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Rating: 5 stars
12/18/2019
this was so good! Read More
Rating: 4 stars
05/22/2020
Very nice! Note, using frozen noodles is way better than dry ones. Read More
Rating: 5 stars
09/15/2020
Simple but delicious. I think the recipe is trying to keep calories low, but I found it needed about a half tablespoon canola oil with the veg to cook them well. Otherwise I made it as described but with a 7 oz packet of the Ka-Me vacuum-sealed fresh udon. The veg/sauce/noodle ratio ended up great and made 2 generous servings. I served with some leftover ginger-chicken meatballs. Make sure you check your noodle package directions because you don't boil the fresh kind like I used. Read More
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