Sesame Udon Noodles

This Spicy Sesame Udon Noodle Dish is:

• Well-balanced in flavor
• Quick & easy to make when you need to get dinner on the table fast
• Vegetarian but can easily be paired with shrimp, tofu, chicken or steak!
• Yummy served warm or chilled
• Tossed in great flavors such as garlic, ginger, sesame oil, and red pepper chili flakes
• Even better than take-out!

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Fresh Udon Noodles: Have you had them before?! They’re my favorite to add to the menu plan. They’re big noodles that are soft, chewy, and neutral in flavor, so they go well with strong & flavorful sauces, like this sesame sauce. I personally prefer buying the fresh udon noodles. Dried udon is still good, but the texture is denser. Dried noodles are also flatter than the fresh noodles, and the fresh ones are fatter, bouncier, and more delicate than the dried.
• Toasted Sesame Oil: Adds a rich, nutty flavor. Use toasted (not regular) for the best depth. A little goes a long way!
• Oyster Sauce: Brings a deep, savory umami flavor that really makes the sauce shine. You can use a mushroom-based version for a vegetarian/vegan option.
• Soy Sauce + Dark Soy Sauce: Regular soy sauce adds saltiness, while dark soy sauce gives the noodles a deeper color and slight sweetness. If you don’t have dark soy, just use more regular soy sauce.
• Shaoxing Wine (Chinese Cooking Wine): Adds authentic flavor and depth to the sauce. You can substitute with dry sherry or mirin if needed.
• Dark Brown Sugar: Balances the savory flavors with a hint of molasses-rich sweetness. Light brown sugar also works, if that’s all you have on hand.
• Chili Crunch / Chili Oil: Totally optional, but highly recommended for heat and texture. Adds a spicy, garlicky kick that takes the noodles to the next level.
• Fresh Veggies: Broccoli, bell peppers, and carrots are the star veggies in this dish. They add color, crunch, and freshness. Feel free to swap in whatever veggies you have on hand!
• Other Ingredients Needed: garlic, green onions, water, fish sauce (optional)
• Optional Toppings: Thai basil, crushed peanuts

How to cook udon noodles:

Cook the udon noodles in well-salted boiling water until just tender (about 3 minutes for fresh, 8 minutes for dried). Drain the noodles and rinse them briefly under cold water before tossing with the sesame dressing.

Why rinse the udon noodles? Rinsing the udon noodles stops the cooking and also removes some of the surface starch, preventing them from sticking together.

Step-by-Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Don’t overcook the noodles before adding in. They should be slightly underdone before hitting the pan with the sauce so they aren’t mushy. 
• Prep everything ahead because this cooks fast!
• Reheat in a skillet with a splash of water to loosen sauce
• Want to add a protein? Try serving with shrimp, tofu, steak, or grilled chicken. Or you can always add more veggies! Bulk it up by adding mushrooms, edamame, or snap peas.

Storage & Make Ahead Tips

• Store in an airtight container in the refrigerator for 3-4 days.
• I don’t recommend freezing this recipe as the noodles won’t defrost well.
• This recipe already comes together VERY quickly, but if you’re looking to save even more time when you’re preparing dinner, I recommend chopping the veggies and mixing the sauce ingredients earlier in the week or in the beginnging of the day to make dinner time a breeze.

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4.75 from 12 reviews

Sesame Udon Noodles

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 4 servings

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These Sesame Udon Noodles are tossed in a savory sesame sauce with crisp bell peppers, vibrant broccoli, and tender carrots. It's an easy, 20-minute, vegetarian weeknight dinner that’s satisfying and full of flavor!

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Ingredients

For the Noodles & Veggies

• ▢ 3 (7 oz) packages fresh udon noodles
• ▢ 2 tsp. toasted sesame oil
• ▢ 3 cloves garlic (minced)
• ▢ 1 bunch green onions (chopped (whites and greens separated))
• ▢ 2 cups chopped broccoli florets
• ▢ 1 large carrot (julienned)
• ▢ 1 red bell pepper (sliced)

Optional Add-Ins/Toppings:

• ▢ Thai basil
• ▢ crushed peanuts
• ▢ chili crunch or chili oil

For the Sauce

• ▢ 2 Tbsp oyster sauce
• ▢ 2 Tbsp soy sauce
• ▢ 2 Tbsp water
• ▢ 1 Tbsp dark soy sauce
• ▢ 1 Tbsp toasted sesame oil
• ▢ 1 Tbsp Chinese cooking wine (Shaoxing wine)
• ▢ 1 Tbsp dark brown sugar
• ▢ 2 tsp fish sauce (optional)

Get Recipe Ingredients

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Instructions 

• Cook the Noodles: Prepare udon noodles according to package directions, cooking just until pliable. Drain and set aside. Do not overcook because they will continue cooking in the pan.
  3 (7 oz) packages fresh udon noodles
  
• Make the Sauce: In a small bowl or measuring cup, whisk together all sauce ingredients. Set aside.
  2 Tbsp oyster sauce, 2 Tbsp soy sauce, 2 Tbsp water, 1 Tbsp dark soy sauce, 1 Tbsp toasted sesame oil, 1 Tbsp Chinese cooking wine, 1 Tbsp dark brown sugar, 2 tsp fish sauce
  
• Cook Aromatics: Heat sesame oil in a large skillet or wok over medium heat. Add garlic and the white parts of the green onions and cook for about 30 seconds, until fragrant.
  2 tsp. toasted sesame oil, 3 cloves garlic, 1 bunch green onions
  
• Cook the Vegetables: Add broccoli, carrot, and bell pepper. Cook for ~3-5 minutes, tossing frequently, until vegetables are just tender but still crisp. Start Timer
  2 cups chopped broccoli florets, 1 large carrot, 1 red bell pepper
  
• Add Noodles & Sauce: Add the udon noodles and pour in the sauce. Toss until the noodles are glossy and evenly coated. Add a touch more soy sauce if you feel like the noodles have soaked up too much of the sauce. Add the green parts of the green onions, reserving some for garnish if desired.
  
• Finish: Remove from heat and stir in Thai basil, if using, letting it wilt slightly.
  Thai basil
• Serve: Divide into bowls and top with: green onions, crushed peanuts, chili crunch or chili oil. I love this with my oven-baked teriyaki chicken recipe!
  crushed peanuts, chili crunch or chili oil
  

Notes

Tips & Tricks:

• Prep everything ahead because this cooks fast!
• Serve with chicken, shrimp or your favorite protein. Tofu is a great option as well!
• Don’t overcook the noodles before adding in. They should be slightly underdone before hitting the pan with the sauce so they aren’t mushy.
• Store in fridge in an airtight container for up to 3-4 days.
• Reheat in a skillet with a splash of water to loosen sauce.
• Shaoxing wine substitutions: dry cooking sherry, chinese rice wine, dry white wine like sauv blanc, sake, or just replace with water or omit completely. I really enjoy the flavor so I would try to get some if you can! 

Original Recipe (2019 version):

You can download a printable version of this recipe by clicking here.

* Mirin note: If you don’t have mirin and are in a crunch, you can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, but you’ll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon used.

Nutrition Information

Serving: 1serving, Calories: 424kcal (21%), Carbohydrates: 49g (16%), Protein: 10g (20%), Fat: 23g (35%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

📸 Photography by Creating Kaitlin

This recipe was originally published in February 2019. The recipe was updated with new ingredients, steps, photos, and additional tips and tricks in April 2026. To access the original recipe, click here!