Simple Udon Noodles

Udon Noodles

Udon Noodles

My parents came to visit this weekend, which meant a lot of eating out. After about seven straight meals out, we were all craving a little home cooked food and some time at home.

What we (and by we, I totally mean ME) weren’t craving was a long prep time, a belabored meal, or a complicated mix of anything.

And that’s exactly what this meal was: simple, easy, and to the point.

Snap peas and carrots

The vegetables that went in with the noodles were the vegetables that we could all agree upon: carrots, snow peas, onions, and water chestnuts.

You could put in whatever vegetables you agree on.

sauteing onions

The Hubster and I had this one night when I totally didn’t feel like cooking, totally didn’t know what to cook, and totally had zero interest in ordering out.

What we totally weren’t expecting was for it to be delicious.

udon noodles

I will say that the enjoyment of this dish is contingent upon the quality of the udon noodles you use. The ones we found were KA•ME Udon Stir-Fry Noodles, and were fab. They just come in these teeny-tiny vacuum sealed packs enough to serve one.

Next time, we are definitely going to hit up on Asian market to find a bigger (and fresher) bag of udon noodles.

udon noodles

Udon Noodles
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Simple Udon Noodles

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1/2 cup tamari or soy sauce
  • 2 tbs rice wine vinegar
  • 1 tbs cornstarch
  • 1/2 tsp minced ginger
  • 1-2 cloves garlic minced
  • 1-2 tbs cooking oil
  • 1 medium onion chopped
  • 2 carrots peeled and chopped
  • 1 cup snap peas chopped
  • 1 8-oz can water chestnuts
  • 2 14-oz packages of KA·ME Udon Noodles (or 1lb of linguine, cooked)

Instructions

  1. Combine tamari, rice wine vinegar, cornstarch, ginger, and garlic in a small bowl. Whisk to combine. Set aside.
  2. Heat oil over medium-high heat in a wok or large saucepan.
  3. Add onions and sauté for 3-5 minutes or until translucent.
  4. Add carrots and snow peas and sauté for another 2-3 minutes.
  5. Add water chestnuts and stir.
  6. Add udon noodles.
  7. Pour in tamari mixture. Stir until sauce thickens and noodles break up. If you are having trouble with the noodles, add a small amount of water (1/4 cup at a time).
  8. Serve and enjoy!

Allergen Information

Nightshade Free, Dairy Free, and Egg Free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

12 comments / Add your comment below

  1. Great recipe! Interesting combination of ingredients and very simple to make too! Thank you very much 🙂

  2. My noodles did not turn out well. Too much sauce and vinegar taste.I was unclear as to wether or not the udon noodles were to be cooked as it just specified for the linguine to be cooked? Maybe I made a mistake. Totally willing to try again:)
    It looks like a beautiful recipe.

    1. Tami – you could always drop the rice vinegar down to 1tbs if it’s too much for you. Also, the sauce should have been thicker if you were using the corn starch. Did you let it thicken long enough?

      We definitely cook the udon noodles for about 5 minutes to help with the flavor. Sorry if that wasn’t clear.

      Let me know if you give it another go. Hopefully the second attempt will be better!

  3. So, we are adding the noodles to the sauce dry…then letting them cook in the sauce? Or do I pre-cook the noodles, rinse/drain, and then add them to the sauce? They can be pretty sticky/starchy so I wanted to be sure!

  4. Nevermind, I just clicked on the link…it looks like you are using pre-cooked, pre-packaged udon noodles. I will be using Hakubaku Organic Udon Noodles…we’ll see how it goes!

    1. Just wanted to update…tonight will be the 4th time I’ve made these for dinner since my post above. They are SO good! Just to clarify, I do make the noodles separate, and then mix them into the warm sauce. We actually use “Explore Asian” brand Udon noodles, they’re Organic/Vegan/Kosher, and they cook up nicely. We are not Vegan however, and we’ve added chicken, broccoli, sesame seeds, etc…this recipe is really versatile. Thanks so much for sharing!

  5. Loved this recipe!!! Even the hubby ate the veggies (which is one of my daily challenges). The only change I made was 2tbs veggie oil and 1 tbs sesame seed oil in the pan. I added broccoli also, so I wanted some extra oil to help soften the amount of veggies. Thank you for sharing, I will definitely use again!!

    1. Tahly—I buy them in the grocery store. You can see what they look like here. They come in a small package.

      I have also found udon noodles at Trader Joe’s and Asian Supermarkets. It just depends on what you have available in your area. And if you can’t find them anywhere local, you can always order them online through a site like Amazon.

      Hope that helps!

  6. You definitely need to specify whether to cook the noodles before hand or not for those of us who follow a recipe exactly.

    1. Christine: It honestly depends on what kind of noodles you use. I used KA•ME udon noodles in this recipe, which are precooked, and wrote the directions based on that. If you are using linguine or another kind of udon noodle, you will likely need to cook them ahead of time. What kind of noodles were you using when you made this?

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