Vegetable Udon Stir Fry (Veggie Yaki Udon)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fried udon noodle dish loaded with vegetables in a savory oyster-soy sauce. Comes together in one skillet in 15 minutes, making it ideal for busy weeknights. Can be served alone or as a side to protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 12 oz Annie Chun’s Organic Udon Noodles
- 1 tablespoon oyster sauce ((or vegetarian oyster sauce))
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine ((or dry sherry))
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 tablespoons peanut oil ((or vegetable oil))
- 2 cloves garlic (, minced)
- 1/2 onion (, diced)
- 1 bell pepper (, sliced)
- 1/2 cup carrot (, cut into matchsticks)
- 1/2 cup snow peas (, sliced)
- 1 can (5 oz) water chestnuts (, sliced)
At a glance
PER SERVING · TIME 15M
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
- 5m
- Sodium
- 874mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 244mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 874MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.