Cabbage Udon Stir Fry Recipe
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Jump to RecipeThis cabbage udon stir fry recipe with vegetables recipe is a quick and easy meal: great for lunch or dinner! Loaded with vegetables in a delicious sauce. Better than takeout, this delicious Asian noodle stir fry is loaded with crunchy cabbage, green onions, and perfectly cooked noodles.
A fantastic stir fry to make with udon noodles and delicious veggies.
I love any meal that can be on the table quickly, and with little effort. This cabbage noodle stir fry fits the bill: requires very little cooking, few ingredients, and takes about 15 minutes to make! A great lunch or dinner option, perfect as a side dish or a main entrée.
You can even add some crispy baked tofu or any protein of your choice. Or substitute your favorite veggies (peapods, water chestnuts, or baby corns would be amazing) for a complete meal.
This Cabbage Udon Noodle Stir Fry Is
- Fresh
- Crunchy
- Earthy
- Sweet & salty
- Versatile – add you favorite stir fry ingredients
- A great substitution for Chinese takeout
- Vegan & vegetarian
- Ready in 15 minutes
What’s In This Udon Noodle Stir Fry Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Udon Noodles: I have a few boxes of these udon noodles in my pantry, and they were the perfect noodle for this dish! Udon noodles are a thick and hearty noodle which works really well with a bright sauce and crunchy cabbage.
- Cabbage: I used napa, which shredded perfectly.
- Sesame Oil: The sesame oil gives the perfect toasty flavor to the dressing of this salad. Toasted sesame oil is traditional in a lot of Asian dishes, and will give you salad the perfect flavor.
- Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
- Peanut Oil: or other light high-oleic oil for cooking over high heat, this peanut oil is perfect for quick frying foods at a high temperature… and won’t break down or over heat like other heavier oils will.
- Rice vinegar: I love rice vinegar, I always keep this seasoned vinegar stocked in my pantry!
- Sriracha: for a little spice and flavor! You can skip the sriracha if you don’t like food too spicy… or load it on even you can take the heat.
- Green Onion: gives the stir fry a nice bright crunchy finish
Easy Weeknight Vegan Udon Noodle Recipes
This vegan udon noodle stir fry is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a tasty homecooked meal but don’t want to spend hours in the kitchen.
Browse all our Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a meal can be on your table in no time. Even faster than ordering takeout!
This recipe is super versatile – in addition to the cabbage you can add any other fresh vegetables you have on hand. Sliced bell pepper, mushrooms, bean sprouts, or broccoli would all be excellent additions. I kept it simple with this recipe and added only cabbage and green onion – but throw in 1/2 of any other veggies of your choice!
How Do I Make This Cabbage & Udon Stir Fry?
- Bring a large pot of water to a boil, and cook the udon noodles according to package instructions. Drain and set aside.
- In a wok, heat the peanut oil and sesame oil I’ve medium heat. Add the shredded cabbage and cook on high for about 5 minutes until it begins to wilt.
- Add the soy sauce, rice vinegar, chili sauce and the cooked udon noodles to the wok. Toss until well combined, and the noodles are coated in sauce.
- Top with chopped green onion, and enjoy!
More Homemade Takeout Recipes You’ll Love!
Sheet Pan Stir Fry with Vegetables (Vegan, Gluten Free)
Cold Asian Noodle Salad (Vegan, Gluten Free, Dairy Free)
Honey Garlic Chicken Recipe
Spicy Peanut Sesame Noodles (Vegan Pantry Staple Recipe, Gluten Free)
Sweet Crispy Chili Tofu (Vegan, Gluten Free, High Protein)
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Cabbage Udon Stir Fry
Ingredients
- 8 ounces udon noodles
- 1 tablespoon peanut oil or other light oil
- 1 teaspoon light sesame oil
- 3 cups shredded napa cabbage about 1/2 large head cabbage
- 1 cup bean sprouts
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha
- 3 green onions sliced
Instructions
- Bring a large pot of water to a boil, and cook the udon noodles according to package instructions. Drain and set aside.
- In a wok, heat the peanut oil and sesame oil I’ve medium heat. Add the shredded cabbage and cook on high for about 5 minutes until it begins to wilt.
- Add the soy sauce, rice vinegar, chili sauce and the cooked udon noodles to the wok. Toss until well combined, and the noodles are coated in sauce.
- Top with chopped green onion, and enjoy!
Nutrition
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I’ve never cooked an Asian dish BUT this sounds simple AND delicious. I’m in with this one