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Cabbage & Udon Noodle Stir Fry Recipe (Vegan)

This cabbage & udon noodle stir fry recipe is a quick and easy meal: great for lunch or dinner! Loaded with vegetables in a delicious sauce. Better than Chinese takeout (and healthier too), this delicious asian noodle stir fry is loaded with crunchy cabbage, green onions, and perfectly cooked noodles.

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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

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 entree.  You can even add some crispty baked tofu, honey garlic chicken, or any protein of your choice.  Or substite your favorite veggies (peapods, water chestnuts, or baby corns would be amazing) for a complete meal.

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What’s In This Vegan Noodle Stir Fry Recipe?

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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 healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy 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!

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How Do I Make This Udon Noodle & Cabbage Stir Fry?

  1. Bring a large pot of water to a boil, and cook the udon noodles according to package instructions. Drain and set aside.
  2. 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.
  3. 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.
  4. Top with chopped green onion, and enjoy!

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Other Healthy Homemade Chinese 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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Get the Same Ingredients I Use In My Vegan Udon Noodle Stir Fry Recipe:

As always if you make this cabbage and udon noodle stir fry recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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Cabbage & Udon Noodle Stir Fry (Vegan)

Kelly Jensen
This cabbage & udon noodle stir fry recipe is a quick and easy meal: great for lunch or dinner! Loaded with vegetables in a delicious sauce. Better than Chinese takeout (and healthier too)
5 from 3 votes
Prep Time 2 mins
Cook Time 13 mins
Total Time 15 mins
Course Dinner, Lunch
Cuisine American, Asian
Servings 4 servings

Ingredients
  

  • 8 ounces udon noodles
  • 1 tablespoon peanut oil or other light oil
  • 1 teaspoon sesame oil
  • 4 cups shredded napa cabbage about 1/2 large head cabbage
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon chili sauce or 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!
Keyword Cabbage and Udon Noodle Recipes, Udon Noodle Stir Fry, Vegan Chinese Takeout Recipes, Vegan Udon Noodle Recipes, Vegan Udon Noodles
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

Posted in American, Asian, Dairy Free, Dinners, Fall Recipes, Lunches, Pastas, Recipe Index, Side Dishes, Vegan Recipes, Vegetarian Recipes

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