Perfect for a weeknight dinner, this udon noodle stir-fry comes together quickly and really delivers on taste with tender-crisp veggies, edamame, and a soy and maple syrup sauce.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 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 set aside.

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  • While noodles are cooking, whisk together soy sauce, water, rice vinegar, maple syrup, Sriracha sauce, garlic, ginger, and cornstarch in a small bowl.

  • Heat oil in a large wok over high heat. Add broccoli and carrots; stir-fry until tender-crisp, 3 to 5 minutes. Add noodles, soy sauce mixture, and edamame. Stir-fry for another minute, using a fork to pull noodles apart. Remove from heat and mix in green onions.

Nutrition Facts

426 calories; protein 13.2g 27% DV; carbohydrates 76g 25% DV; fat 7.9g 12% DV; cholesterol 0mg; sodium 1870mg 75% DV. Full Nutrition
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