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15 Minute Vegetarian Udon Noodles

15 Minute Vegetarian Udon Noodles

This time of year, I’m looking for meals that pack a lot of veggies in them and don’t take a lot of time to make in the kitchen. The last thing I want to be doing is making a time-intensive meal when I’d rather be outside enjoying the sunshine, and I certainly don’t want to have the oven or stove on any longer than necessary. These 15 minute vegetarian udon noodles fit the bill, and will be on repeat all summer long.

15 Minute Vegetarian Udon Noodles

I used a mix of broccoli, carrots, bell pepper, and snap peas in this quick stir fry, but you can use whatever vegetables you’re trying to get rid of. Kale and cabbage are also delicious in stir frys! Or you can toss in some mushrooms. Really, you can’t go wrong with packing extra vegetables in this dish.

15 Minute Vegetarian Udon Noodles

Now, this dish doesn’t have any protein in it. I think it’s delicious without it! But if you’re looking to make this recipe more filling, toss in whatever you’re in the mood for. Chicken, shrimp, steak, and tofu all make for a delicious addition to an already pretty great recipe.

15 Minute Vegetarian Udon Noodles

I also love meals like this because with the variety of vegetables in them, my kids are sure to pick out something that they like. Or maybe just eat a vegetable by accident? Either way, I’m happy to have a wide variety of colors and flavors in the dish. It makes it even more delicious and more of a hit in our house!

5.0 from 4 reviews
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15 Minute Vegetarian Udon Noodles
Cuisine: Dinner
Serves: 2-3 servings
 
Ingredients
  • 3 tbsp. sesame oil
  • 3 tbsp. peanut oil
  • 1 crown broccoli, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 8 oz. snap peas, halved
  • 15 oz. udon noodles (found in the refrigerated section)
  • 1 large carrot, peeled and julienned
  • 4 tbsp. soy sauce
  • 2 tbsp. rice vinegar
  • ¼ tsp. freshly ground black pepper
  • 1 tsp. ground dried ginger
  • Green onions, sliced, for topping
Instructions
  1. In a large frying pan or wok, heat sesame oil and peanut oil.
  2. Add broccoli, bell pepper, garlic, and snap peas and cook until tender.
  3. Place udon noodles in a large colander and run hot water over then in the sink, using your fingers to break them up.
  4. Add noodles to the wok along with carrot, soy sauce, rice vinegar, black pepper, and dried ginger. Toss to combine.
  5. Serve topped with sliced green onions.
  6. Enjoy!
3.5.3251

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15 Minute Vegetarian Udon Noodles couldn't be any easier! This quick stir fry is packed with vegetables and noodles with an easy sauce. This is the perfect recipe for a busy summer weeknight! #noodles #vegetarian #stirfry

15 Minute Vegetarian Udon Noodles

 

 

 

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Comments

  1. Moses Brodin says

    July 18, 2019 at 5:26 am

    Made this tonight and topped the spaghetti squash with steamed NOODLES, and green onions before pouring on the sauce. So delish!!!

    Reply
    • Claire says

      July 24, 2019 at 2:45 am

      What a great substitution! I’m glad you liked it.

      Reply
  2. Alisha Ross says

    July 24, 2019 at 6:44 am

    This looks really wonderful. I do think spaghetti squash is a great option for enjoying traditional noodle dishes on a grain-free diet. Thanks for posting this on Food Flicks Friday.

    Reply
    • Claire says

      July 26, 2019 at 3:56 am

      Yes! We love spaghetti squash and I cook with it frequently.

      Reply
  3. Alisha Ross says

    December 30, 2019 at 5:52 am

    I am a person that cooks in the Crockpot all the time! I like the Pulled Pork recipe, and the Mup Pie and Chicken Fajitas is awesome to make. This is a good time to cook in a slow cooker in the summer because it does not heat up the house!

    Reply
    • Claire says

      December 30, 2019 at 2:39 pm

      Absolutely!! I love my slow cooker too!

      Reply
  4. Rose Martine says

    January 3, 2020 at 4:14 am

    Thanks for sharing such a healthy recipe! Have a great day!

    Reply
    • Claire says

      January 5, 2020 at 9:32 pm

      You too!

      Reply
  5. Hannah Flack says

    February 20, 2020 at 6:33 am

    Made this tonight and topped the spaghetti squash with steamed broccoli, sliced cherry tomatoes, and green onions before pouring on the sauce. So delish!!!

    Reply
    • Claire says

      February 24, 2020 at 2:24 pm

      That sounds delicious! Thanks for sharing!

      Reply

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