Vegan Udon Noodle Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fried udon noodle dish with seasonal vegetables and a savory sauce made from kecap manis, soy, and mirin. It's flavorful, plant-based, and ready in 25 minutes for a satisfying weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 carrot (peeled and julienned)
- 1/3 cup red bell pepper (thinly sliced)
- 1/3 cup yellow bell pepper (thinly sliced)
- 1/2 cup mushrooms (stems trimmed and sliced thinly)
- 12 snow peas (trimmed and cut into thirds)
- 6 pieces baby corn (cut into quarters)
- 2 stalks celery (chopped)
- 1 onions (small, chopped)
- 1 cup cilantro (chopped)
- 2 tsp olive oil
- 2 tsp sesame oil
- 8 oz Udon Noodles (dry)
- SAUCE
- 1 inch piece ginger (skin removed, grated)
- 2 cloves garlic (grated)
- 1 tbsp Kecap Manis
- 2 tbsp soy sauce, gluten-free variety if needed
- 1 tbsp mirin
- juice of 1 lime
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
- 10m
- Cook
- 15m
- Sodium
- 917mg
- 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
- 370mg
- Calcium
- 42mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 917MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.