Spicy Udon Noodle Vegetable Stir Fry
This spicy udon noodle stir fry is an easy weeknight dinner you can customize with your favorite vegetables.
Equipment
- Wok or large saute pan
Ingredients
Stir Fry
- 8 ounces snap peas
- 2 bundles scallions
- 2 medium bell peppers
- 1 medium yellow onion
- 2 heads baby bok choy
- 16 onces Japanese udon noodles dry
- 3 tablespoons vegetable oil
- 1 teaspoon minced garlic
Sauce
- 5 tablespoons low-sodium soy sauce
- 5 tablespoons brown sugar
- 5 teaspoons rice vinegar
- 4 teaspoons sesame oil
- 2 to 6 teaspoons chili garlic sauce adjust depending on your spice tolerance
- 1 teaspoon minced garlic
Instructions
- Wash and prep the vegetables: wash and dry the snap peas, cut the bell peppers and onion into thin strips, and chop the scallions and baby bok choy (separating out the leafy greens from the stems).
- Combine soy sauce and brown sugar in a small bowl and mix well until sugar is dissolved, then add rice vinegar, sesame oil, minced garlic, and chili garlic sauce (to taste). Stir well to combine and set aside.
- Cook the udon noodles according to the package directions.
- While the noodles are cooking, heat 2 tbsp vegetable oil in a wok or large skillet over medium heat. Add garlic and snap peas, stirring occasionally until snap peas start to soften, about 6 to 8 minutes.
- Add the bell pepper, onion, and scallion and bok choy stalks to the wok with an additional 1 tbsp of vegetable oil. Cook until vegetables soften, about 3 to 5 minutes.
- Add the scallion and bok choy leaves to the wok. Stir frequently and cook for another 1 to 2 minutes.
- Lower heat and add cooked udon noodles and sauce to the wok. Stir well to combine and serve hot.
Notes
Chili garlic sauce: Adjust the amount of chili garlic sauce used when making the stir fry sauce based on how much spice you can handle. We like it spicy, so we add the full 6 tsp (and then sometimes bring the chili garlic to the table and add a little extra to our plates!).
Cooking the veggies: Everyone likes their veggies cooked differently! This recipe cooks them a little longer, so the veggies end up pretty soft - if you like them crunchy, just shorten the cooking time in each step by a few minutes.
Storage: This stir fry will keep in the fridge for up to 5 days when stored in an air-tight container. We like to prep a big batch for Sunday night dinner and portion out the leftovers for easy microwave lunches throughout the week!
Nutrition
Calories: 447kcal | Carbohydrates: 72g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1442mg | Potassium: 304mg | Fiber: 7g | Sugar: 23g | Vitamin A: 2082IU | Vitamin C: 98mg | Calcium: 53mg | Iron: 2mg