Udon Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-based udon noodle stir-fry with mushrooms, peppers, carrots, and spinach in a savory-spicy sauce blending Japanese, Korean, and Thai influences. It's ready in 35 minutes and lets you control the heat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz. udon noodles ((may sub lo mein, ramen or spaghetti))
- 3 tablespoons neutral oil like canola or vegetable
- 8 oz. cremini mushrooms, (sliced)
- 1 red bell pepper, (sliced)
- 2 carrots, (sliced)
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, (minced)
- 1 bunch green onions, (sliced, white and green parts separated)
- 3 cups fresh baby spinach, (torn)
- 1 cup Thai basil, (chopped (may sub regular))
- toasted sesame seeds and lime wedges (for serving)
- 3-4 tablespoons gochujang ((I use Annie Chun's, 4 is quite spicy))
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons dark brown sugar ((may sub light))
- 2 tablespoons tahini ((may sub peanut butter))
- 2 tablespoons lime juice
- 2 tablespoons water
- 2 teaspoons toasted sesame oil
- 1 teaspoon molasses
- 1 teaspoon cornstarch
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1600mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1569mg
- Calcium
- 177mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1600MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.