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udon noodle stir fry recipe healthy vegan vegetarian chinese recipes

Udon Stir Fry with Vegetables

The Herbeevore
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
Calories 252 kcal


  • 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


  • 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!


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Calories: 252kcalCarbohydrates: 41gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 786mgPotassium: 210mgFiber: 4gSugar: 6gVitamin A: 332IUVitamin C: 23mgCalcium: 65mgIron: 1mg
Keyword Cabbage and Udon Noodle Recipes, Udon Noodle Stir Fry, Vegan Chinese Takeout Recipes, Vegan Udon Noodle Recipes, Vegan Udon Noodles
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