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–+ servings
Japanese Stir-Fried Noodles

Vibrant Japanese Stir-Fried Noodles Ready in 15 Minutes

A quick and satisfying recipe for Japanese Stir-Fried Noodles, packed with vibrant vegetables and umami flavor.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Japanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Udon Noodles Choose instant fresh udon or frozen sanuki udon.
For the Vegetables
  • 1 medium White Onion Can substitute with yellow onion.
  • 1 medium Carrot Bell peppers or snap peas are alternatives.
  • 1 medium Bell Pepper Any variety.
  • 100 grams Cabbage Bok choy or spinach can be used.
  • 50 grams Dried Shiitake Mushrooms Can substitute with fresh shiitake.
For the Protein
  • 200 grams Extra Firm Tofu Must be well-pressed.
For the Sauce
  • 3 tablespoons Soy Sauce Tamari can be used for gluten-free.
  • 1 tablespoon Rice Vinegar Lemon juice is a substitute.
  • 1 tablespoon Tomato Ketchup Hoisin sauce is another alternative.
  • 1 teaspoon Sugar Adjust based on sweetness preference.
  • 1 tablespoon Vegetarian Mushroom Oyster Sauce Can replace with soy sauce and spices.
For the Garnish
  • 2 tablespoons Chopped Scallions Adds freshness.
  • 1 tablespoon Sesame Seeds Optional.
  • 1 teaspoon Shichimi Togarashi Adjust based on spice tolerance.

Equipment

  • Skillet or wok
  • Bowl

Method
 

Step‑by‑Step Instructions
  1. Begin by soaking the dried shiitake mushrooms in boiling water for about 15–20 minutes until rehydrated. Remove and slice thinly.
  2. In a skillet, heat 2 tablespoons of oil over medium-high heat. Add tofu cubes and cook for 5-7 minutes until golden brown. Remove and set aside.
  3. In a bowl, whisk together soy sauce, rice vinegar, tomato ketchup, sugar, and mushroom oyster sauce until combined.
  4. Soak or microwave udon noodles according to package instructions for 3–5 minutes. Drain and set aside.
  5. In the skillet, add oil if needed, then stir-fry sliced onion for 2-3 minutes until translucent. Add bell pepper, carrot, and mushrooms, stir for another 2-3 minutes.
  6. Add chopped cabbage and udon noodles to the skillet. Pour the sauce over, then toss to coat. Stir for 2-3 minutes on medium heat.
  7. Continue to stir-fry for another 3-4 minutes until noodles absorb sauce. Adjust seasoning if needed.
  8. Serve hot, garnished with scallions, sesame seeds, and shichimi togarashi.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

For optimal results, consume fresh; leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.

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