Go Back
+ servings
Spicy Udon Stir-Fry_MidPage

Spicy Udon Stir-Fry

For nights where you don't feel like cooking, let this spicy udon stir-fry be your go-to. It's loaded with veggies for a healthy vegan dinner! You'll simply love this noodle stir-fry.
5 from 3 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 219kcal

Equipment

  • Wok or large skillet
  • Medium pot
  • Sieve or colander

Ingredients

  • 16 ounces fresh or frozen udon noodles
  • 2 tablespoons neutral oil plus more as needed
  • 1 yellow onion peeled and sliced into half moons
  • 4 small sweet peppers trimmed and sliced thinly into rounds
  • 12 ounces Brussels sprouts trimmed, scrubbed, and halved
  • ¼ cup soy sauce
  • 1–2 tablespoons sriracha
  • 1 tablespoon mirin
  • 1 tablespoon maple syrup or brown sugar
  • 2 teaspoons chili oil
  • 2 teaspoons sesame oil
  • 5 scallions trimmed and minced
  • 1 pound lite firm silken tofu drained and torn into bite-sized cubes
  • Salt and pepper to taste
  • Shichimi togarashi optional, for garnish

Instructions

Prepare the noodles:

  • Heat a medium pot of water over high heat until boiling. Add the udon and cook according to package instructions. Frozen udon needs only 2–3 minutes of cooking time. Drain, rinse, and set aside.

Cook the onion:

  • Heat the oil in the wok over medium-high heat. Once shimmering and hot, add the onion and cook for 8–12 minutes, stirring often, until the onions begin to soften and turn golden brown.

Cook the peppers:

  • Add the sliced sweet peppers and cook for 3–4 minutes until they begin to soften.

Cook the Brussels sprouts:

  • Add the Brussels sprouts and cook, stirring often, for 4–6 minutes until the sprouts begin to char and turn bright green. Season lightly with salt and pepper.

Make the sauce:

  • In a bowl, combine the soy sauce, sriracha, mirin, maple syrup, chili oil, and sesame oil and whisk until smooth.

Cook the sauce:

  • Pour the sauce into the wok and turn the heat to high. Boil for 3–4 minutes until it reduces and thickens.

Finish the udon:

  • Add the minced scallions and torn tofu and toss gently to coat. Add the udon and toss to coat. Cook for 1–2 minutes more. Taste and season to your preferences.

To serve:

  • Divide the cooked udon between plates and garnish with shichimi togarashi. Enjoy!

Nutrition

Calories: 219kcal | Carbohydrates: 32g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1134mg | Potassium: 438mg | Fiber: 5g | Sugar: 7g | Vitamin A: 528IU | Vitamin C: 51mg | Calcium: 61mg | Iron: 2mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!