These Garlic Chili Udon Noodles are made in just 15 minutes and are so addictively delicious! Soft bouncy udon noodles in an umami rich sauce and tossed with crisp tender broccolini. No takeout needed when you can make this quick and easy recipe at home.
Why You’ll Love This Recipe
- Slurpable thick, chewy udon noodles
- Addictive umami rich sauce
- Quick stir fry ready in 15 minutes
- Customizable, add your favourite vegetable
- Cheaper and better than takeout
Different Types Of Udon Noodles
Udon noodles have a thick, chewy, texture and are made from wheat flour. This is a popular noodle used in Japan and other Asian countries. Udon noodles come in different varieties listed below and can be found at any large grocery store or Asian market.
- Frozen Udon: “Sanuki-style” which typically comes in packs of five 8 ounce (250 gram) bricks, are the best variety to use in stir fries. I prefer using the frozen kind since they have that authentic thick and bouncy texture. I buy my frozen udon at my local large chain grocery store called Real Canadian Superstore in the freezer section.
- Refrigerated Fresh Udon: Can be found at Asian markets in the refrigerated section near the tofu. These are commonly used in soup but are a good substitute if you can’t find the frozen udon. The fresh udon noodles tend to be softer and less firm in texture.
- Pre-Packaged Shelf Stable Udon: Can be found at any large grocery store in the dry section commonly near the dry ramen packages. In my experience this variety has a sour aftertaste that I don’t like due to the additives added to prolong shelf life. If you find a brand of shelf stable udon that you like feel free to use them in this recipe.
- Dried Udon: Are usually flat like sticks that come in bundles and need to be cooked like any kind of dried pasta. I don’t recommend using dried udon for this recipe since they don’t have that nice chewy texture and tend to get mushy/stick together.
Ingredient Notes & Substitutions
Udon Noodles – I like using the frozen kind “Sanuki-style” udon noodles since they have the best authentic texture. You can substitute with fresh or packaged shelf stable udon.
Broccolini – I love using broccolini since they have a thinner stalk than broccoli and are perfect for tossing with noodles. You can use any other vegetable or leave them out completely.
Cooking Oil – I like to use a neutral flavoured oil like olive oil, avocado oil or canola oil.
Green Onion & Garlic – Adds aromatic flavour to the stir fry. Substitute scallions for the green onions.
Red Pepper Flakes – Added for a hint of spice.
Stir Fry Sauce – Consists of soy sauce, dark soy sauce (for colour), sugar, rice vinegar, and sesame oil.
Cilantro & Sesame Seeds – optional for garnish.
Step By Step Instructions
- Bring a medium size pot to a boil, add the frozen udon noodles.
- Add the chopped broccolini on top and cook both the frozen udon and broccolini for 2-3 mins. Drain and set aside.
- In a large non stick pan over medium high heat add the cooking oil, green onion, garlic, and red pepper flakes cook until until fragrant about 2-3 mins.
- Gently toss in the cooked udon noodles and broccolini.
- Add the soy sauce, dark soy sauce, sugar, rice vinegar, and sesame oil. Stir until everything is coated in the sauce.
- Add your fresh chopped cilantro.
- Stir until combined and heated through.
- Garnish with more fresh cilantro and sesame seeds (optional) and serve immediately!
Recipe Tips & Notes
- Measure out all your ingredients before you start cooking, the stir frying process goes quick.
- Don’t overcook the udon noodles, if using the frozen kind they only need to cook for 2-3 mins
- Use a large non stick pan to make sure nothing sticks during the cooking process.
- Serve immediately as stir fried noodles are always best eaten right away
Frequently Asked Questions
You can find udon noodles at almost all large grocery stores in the Asian aisle and at any Asian grocery market. And yes most udon noodles are vegan friendly since they are made from wheat flour, water and sometimes tapioca starch.
Yes in a pinch you can substitute regular soy sauce for dark soy sauce. But I highly recommend if you can find dark soy sauce to use it in this recipe since it is thicker and sweeter than regular soy sauce.
Yes! I think extra firm tofu or a plant based chicken alternative would work well. If you plan on adding a protein, I recommend doubling the sauce and adding the extra amount of sauce to your taste.
MORE ASIAN RECIPES I LOVE:
- Udon Carbonara with Pecan Bacon (Rich carbonara sauce with bouncy udon, so slurpable)
- Japanese Kakiage Vegetable Tempura (Crispy, fried veggie goodness. So yummy!)
- Vegan Japanese Curry with Chickpeas (One pot, big flavour curry. Yes please!)
DID YOU MAKE THIS STIR FRIED GARLIC CHILI UDON NOODLES?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And of course be sure to tag me on Instagram as I love seeing photos of the recipes you guys have made.
Stir-Fried Garlic Chili Udon Noodles
Ingredients
- 250g of frozen udon (one brick)
- 2 cups broccolini, chopped
- 1 1/2 tbsp cooking oil
- 4 stalks of green onion, thinly sliced
- 1/2 tbsp minced garlic
- 1 tsp red pepper flakes
- 1 tbsp soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp sugar
- 1/2 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup fresh cilantro, chopped
Instructions
- Bring a medium size pot to a boil, add the frozen udon noodles and the chopped broccolini on top, cook both the frozen udon and broccolini for 2-3 mins. Drain and set aside.
- In a large non stick pan over medium high heat add the cooking oil, green onion, garlic, and red pepper flakes cook until until fragrant about 2-3 mins.
- Gently toss in the cooked udon and broccolini.
- Add the soy sauce, dark soy sauce, sugar, rice vinegar, and sesame oil. Stir until everything is coated in the sauce.
- Add your fresh chopped cilantro.
- Stir until combined and heated through.
- Garnish with more fresh cilantro and sesame seeds (optional) and serve immediately!
Video
Notes
- Measure out all your ingredients before you start cooking, the stir frying process goes quick.
- Don’t overcook the udon noodles, if using the frozen kind they only need to cook for 2-3 mins
- Use a large non stick pan to make sure nothing sticks during the cooking process.
- Serve immediately as stir fried noodles are always best eaten right away.
This looks amazing! I haven’t found frozen udon noodles yet, but wonder if I can freeze the fresh ones found at my grocery story to have them on hand. Do you know if these fresh noodles can just be placed in the freezer?
Thank you!
Val
Hi Valerie, thank you so much! Yes you can freeze the fresh udon in a freezer safe bag for up to 1 month. I hope you enjoy the recipe! ❤️
Thanks so much for another fabulous recipe, can’t wait to try it
Thank you Cathy! Hope you enjoy! 🙂
This was delicious and I appreciate the break down of the different kinds of udon noodles! It took a bit of shopping but I found frozen udon and it really does make all the difference!
Happy to hear that you were able to find frozen udon and that the break down of the different kinds of udon was helpful! So glad you enjoyed the recipe April!
Okay yum! I cannot wait to make this! Everything about this recipe sounds amazing! Thank you!
Thank you so much Michelle!
I use butter to make them, and these turned out so delicious! Thumbs up to these beautifully clicked pictures!!
So happy you enjoyed the recipe! Thank you so much Any! 🙂
This is one of the best, simple and comforting bowl! We love noodles and this version would be great for weeknight dinners.
This garlic chili udon is incredible! Definitely a new favorite healthy stir fry recipe!
Easy and flavorful! Very nice recipe – thanks!
I make this recipe all the time. Its easy to make, taste great, and I even add lemon to add a bit of citrus. This pairs great with an egg drop soup or miso soup.
This vegan recipes looks incredible and easy enough to prepare. This surely is becoming a favorite vegan website for me.