Summer Veggie Udon Noodle Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Japanese-style vegetable stir-fry with udon noodles, zucchini, peppers, and cabbage in a soy and mirin sauce. Light, fresh, and packed with summer vegetables. Serve as a vegetarian main dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon sesame oil
- 2 zucchini (sliced and halved)
- 1/2 sweet onion (thinly sliced)
- 1 red bell pepper
- 2 cups sliced cabbage
- 1 1/2 cups cooked corn (3 ears grilled or 1-15 ounce can roasted corn)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 3 tablespoons soy sauce
- 1/4 cup vegetable broth
- 2 tablespoons mirin*
- 2 teaspoons sriracha
- 14 ounce package precooked Udon noodles**
- 1/4 cup green onions (chopped)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 988mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 353mg
- Calcium
- 33mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 988MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.