Vegetarian Udon Noodle Stir Fry

Hello all,

I cannot believe it has been close to three months since I have posted. I had been living somewhere with minimal internet access. Needless to say, I am glad to be back in my regular environment, with my beautiful 6 burner Thermador stove. Enjoy this fast and simple recipe good for all diets and is very adaptable and very delicious!

Vegetarian Udon Noodle Stir-Fry 

Serving Size: 5 People

Prep time: 10 minutes / Cook time: 20 minutes / Total Time: 30 minutes


  • 1 onion diced (about 1 cup)
  • 1 medium pepper (colour doesn’t matter) sliced fairly thin
  • 2 cups of kale or spinach
  • 2 handfuls of green beans
  • 2 cups of chopped bok-choy, white part and green leaves
  • 1 cup of diced eggplant
  • 2 cups of chopped zucchini (quarter sized pieces)
  • Starch of your choice, I used 2 packages of the PC udon noodles (white or brown rice, angel hair, rice pasta, quinoa, all are good)


  • 3/4 cup of soya sauce (reduced sodium is best)
  • 1/2 of water
  • 1/2 cup of honey (maple syrup if vegan)
  • 1 tbsp of ginger, fresh or powdered
  • 2 minced cloves of garlic (about 1-2 tbsp)
  • 1 tsp of onion powder
  • 1/2 tsp of chilli flakes


  1. Heat frying pan on medium heat, add oil of your choice, fry onions until translucent/slightly browned (5-10 mins).
  2. In a separate saucepan add all the ingredients for the sauce and heat over medium heat until it begins to boil, turn the heat down and simmer, stirring occasionally.
  3. Add pepper and eggplant, cook for 2 minutes. Add zucchini, green beans and bok-choy, cook for 2 mins. Add kale or spinach and cook for 2 more minutes.
  4. Once all vegetables have been added move all the vegetables over to one side of the pan, add more oil and add the udon noodles, separating before adding to the pan if needed. Stir noodles in with the vegetables and fry for 2-3 minutes.
  5. Finally, add sauce to the vegetables and noodles and simmer for 3 minutes.

Note: If you like it extra saucy use 1 cup of soya sauce and if you prefer it to be drier use 1/2 cup. If you do not use reduced sodium it may be quite salty. You can also use your favourite store bought brand of stir-fry sauce instead of making your own.

In addition: the vegetables are very flexible depending on what you have, I also like to add sliced carrots and/or cabbage. You can also add baked/fried tofu or another meat substitute. Great for meatless Monday’s!


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