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.

This Cabbage Udon Noodle Stir Fry Is:

  • Fresh
  • Crunchy
  • Earthy
  • Sweet & salty
  • 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.

What’s In This Vegan Noodle Stir Fry Recipe?

  • Udon Noodles: I have a few boxes of these in my pantry, and they were the perfect noodle for this dish! If you don’t haev udon noodles, or can’t find them, you can use a soba noodle, rice noodle, or just regular spaghetti instead.
  • Cabbage: I used a napa cabbage, which shreds beautifully.
  • Sesame Oil: for flavor and color
  • Peanut Oil: a high-oleic oil, great for cooking foods at high heat
  • Soy Sauce: or tamari, if you are gluten free
  • Rice Vinegar: for sweetness and a bright taste
  • Chili Sauce or Sriracha: the chili sauce bring the sweet, and the sriracha brings the heat – you can use either (or both) for sweet or spicy noodles.
  • Green Onion: gives the stir fry a nice bright crunchy finish

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 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!

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)

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 on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Cabbage & Udon Noodle Stir Fry (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)
5 from 2 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!

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