August 20, 2013

Vegan Udon Noodle and Vegetable Stir Fry Recipe

This is one of those recipes that are amazing for a week night or as a really quick meal. Stir fries are delicious but this one is amazingly tasty as well as so quick and easy. The tablespoon of minced fresh ginger gives the dish a real kick and makes it taste like a restaurant-quality stir fry. The udon noodles are a yummy component to the dish and make it even more filling. If you can't find udon noodles, you could use hokkien noodles instead. Jerome loves this dish and he always tries to finish it really quickly so that he can run back up to the kitchen and eat the rest before I get to it! This recipe serves about 3 to 4 but makes 2 to 3 for Jerome and I. We hope you enjoy it!

serves 3 - 4

   2 tablespoons sesame oil
   1 garlic clove, minced
   1 long red chilli, minced
   1 tablespoon minced fresh ginger root
   200g baby broccolini, roughly chopped
   3 baby pak choy, roughly chopped
   100g snow peas, roughly chopped
   1 red capsicum, thinly sliced
   1 carrot, thinly sliced
   400g cooked udon noodles
   1/4 cup soy sauce
   2 tablespoons kecap manis

  1. Place a wok or fry pan on the highest heat.
  2. Once the wok/fry pan is extremely hot, add 1 tablespoon of the sesame oil, the garlic, ginger and red chilli. Sauté for 30 seconds to 1 minute until fragrant. 
  3. Add in the vegetables and udon noodles and stir fry for 30 seconds.
  4. Add in the second tablespoon of sesame oil, the soy sauce and the kecap manis and stir fry for another 1 to 2 minutes until heated through and the vegetables are slightly tender but still have some crunch (If you have a bad stove that doesn't get too hot like mine, you may need to stir fry for longer to get your desired deliciousness).
  5. Serve immediately and eat your way to the delicious stir fried noodle world! 

  • You HAVE to use 1 tablespoon of freshly minced ginger root as it adds the most amazing flavour to the stir fry and gives it that really restaurant-quality taste. 
  • Kecap manis is a sweet thick soy sauce that is very syrupy. It gives the dish a nice sweetness!
  • The first tablespoon of sesame oil is used for the sauteeing of the garlic, ginger and chilli. The second tablespoon of sesame oil is used for flavour. 
  • I use a few different vegetables in this stir fry but you can really use anything that you have on hand or that is accessible. You could even probably use those frozen bags of stir fry vegetables but just make sure you have completely thawed them before using.
  • Pak choy or pak choi is a member of the bok choy family but a lot smaller. The stalks add a nice crunchiness to the stir fry and the leaves add a yummy "leafiness" hehe.
  • Udon noodles are thick wheat noodles that are found in the Asian aisle of your supermarket. If not, you could try your local Asian supermarket. If you still cannot find them, you could try using hokkien noodles :) You can purchase already cooked udon noodles which is what I use. If they are uncooked, just cook them first before adding them to the stir fry. Just follow package instructions.

The nutrition information above is an approximate guideline. One serving of our delicious stir fry contains 161% of your RDI of vitamin A, 231% of your RDI of vitamin C, 38% of your RDI of iron and 15% of your RDI of calcium.


  1. Sounds delicious! I love stir-fries for a quick meal, and this ticks all the right boxes!

  2. cooking hardware for the porch rather than when you're getting all over the place.