Spicy 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: Thick wheat noodles that are soft, chewy, and neutral in flavor so they go well with strong & flavorful sauces, like this spicy sesame sauce. I personally prefer buying the fresh udon noodles. Dried udon is still good, but the texture is more dense. Dried is also flatter than the fresh noodles and the fresh are more fat and bouncy 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 carrot 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.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.75 from 12 reviews

Spicy Sesame Udon Noodles

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 4 servings

Rate Pin Print

These Spicy 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!

1/2x1x2x3x

US CustomaryMetric

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

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

 

Original Recipe (2019 version):

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

 

Ingredients

For the noodles:

• 2, 7.75 oz. packages of fresh Udon Noodles
• 2 cups steamed broccoli
• 2-3 large carrots, julienned
• 1 large red bell pepper, julienned

 

For the sesame dressing:

• 1/4 cup soy sauce
• 3 Tbsp. mirin (sweet rice wine) *see note below
• 3 Tbsp. honey
• 2 Tbsp. sesame oil
• 2 Tbsp. chili-garlic paste
• 2 Tbsp. sesame seeds
• 4 cloves garlic, minced or pressed through garlic press
• 1-2 tsp. red pepper chili flakes (1 tsp. if you like spicy, 2 tsp. if you REALLY like spicy!)
• 1 tsp. hoisin sauce
• 1 tsp. fresh ginger, minced

 

Instructions

1. Whisk all ingredients for the sesame dressing together in a mason jar, measuring cup or bowl and set aside.
2. Boil water in a medium saucepan for udon noodles and cook according to package directions (fresh udon noodles take ~3 minutes). Once done, drain, rinse and set side.
3. In a non stick frying pan over medium heat, pour 1 Tbsp. sesame dressing into the pan with the carrots and bell peppers and sauté for about 5-7 minutes, stirring frequently. While that is cooking, steam the broccoli in the microwave for 5 minutes.
4. Add the broccoli into the pan. Gently toss together the cooked udon noodles with the veggies and pour the sauce on top and mix. (Pour ~1/2 cup of the sauce first, then taste and add more as desired).
5. Top with additional sesame seeds before serving and enjoy warm as is or with your protein of choice.

 

* 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: 630kcal (32%), Carbohydrates: 112g (37%), Protein: 26g (52%), Fat: 10g (15%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Sodium: 3050mg (133%), Potassium: 315mg (9%), Fiber: 11g (46%), Sugar: 20g (22%), Vitamin A: 3784IU (76%), Vitamin C: 80mg (97%), Calcium: 44mg (4%), Iron: 1mg (6%)

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!