15 Minute Spicy Udon and Vegetable Stir Fry

Kristina B.: "Such an easy recipe. I prefer to use 1 carrot and…" Read More


  • 1 tablespoon olive (peanut or vegetable oil)
  • 1/2 onion (medium, sliced)
  • 2 carrots (thinly sliced, matchsticked)
  • 1 cup green onion (sliced diagonally, green part only)
  • 3 cups baby spinach
  • 14 ounces udon noodles (vacuum-packed)
  • 2 teaspoons sambal oelek (or Asian Chili Garlic Sauce/Sriracha)
  • 2 teaspoons rice wine vinegar
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons brown sugar
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • sesame seeds
  • green onion (Additional sliced)
  • 1/4 cup chopped parsley (or cilantro)
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    Kristina B. a year ago
    Such an easy recipe. I prefer to use 1 carrot and half a red bell pepper. Also substitute bok choy instead of spinach. Love it!
    Crystal I 2 years ago
    So delicious!!! Cooked this with my boyfriend for his parents and they loved it. Added bok choy instead of spinach and baby corn and added half the bottle of the asian chili garlic sauce we bought(definetly recommend adding more than 2 tbsp). everything turned out amazing. Will defintely be making this again !
    Kieffer 2 years ago
    It was good. Needs a little tweaking, if you know what to do, it'll be perfect, I added bok choy instead of spinach, added baby corn and a few other things.
    Gollier 2 years ago
    Very easy and good. Added chicken, zucchini, red bell pepper, and celery as well.
    Kris R. 3 years ago
    This was a good recipe to make both vegetarian (tofu) and conventional (pork). I used Sweet Thai Chili sauce instead of Sambal Olek but it was still a very rounded sauce. Will make again.