Kelly JensenThis udon stir fry with vegetables 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.
A fantastic stir fry to make with udon noodles and delicious healthy greens.
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, honey garlic chicken, 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?
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- 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 temprature… 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
Grow Sprouts Indoors for A Nutritious Crunch All Year Long!
I grow my own sprouts all year long on my kitchen counters… and believe me, it couldn’t be easier! All you need are some sprouting seeds (I like these alfalfa seeds, and these bean sprouts), wide-mouth mason jars, sprouting lids, and some tap water. An endless supply of sprouts will be at your culinary fingertips anytime. I love grabbing a handful of alfalfa sprouts to add to a sandwich or a wrap, or adding a handful of bean sprouts to stir fries or ramen soup. I put together a list of all my favorite sprouting supplies – so you can enjoy fresh sprouts any time!
.
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!
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!
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)
Spicy Peanut Sesame Noodles (Vegan Pantry Staple Recipe, Gluten Free)
Sweet Crispy Chili Tofu (Vegan, Gluten Free, High Protein)
Get the Same Ingredients I Use In My Vegetarian Udon Noodle Stir Fry Recipe
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always if you make this cabbage and udon 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!
Udon Stir Fry with Vegetables
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!
Notes
Save Money on Fresh Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Pingback:Creamy Vegan Peanut Noodles Recipe (Gluten Free, Pantry Staple)
I’ve never cooked an Asian dish BUT this sounds simple AND delicious. I’m in with this one