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Overhead image of a bowl of sesame udon noodles with broccoli, carrots, and red bell peppers. Chopsticks lift a portion of noodles from the bowl, with chili crisp and chopped peanuts nearby.
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Sesame Udon Noodles

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!
Course Main Course
Cuisine Japanese
Keyword easydinner, udon, udonnoodles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 424kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Udon noodles cooking in a skillet with a small amount of water, showing the noodles loosening and becoming pliable.
  • 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
    Overhead collage of a dark sesame sauce being whisked together in a glass bowl with a small whisk until smooth and glossy.
  • 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
    Garlic and chopped green onions cooking in sesame oil in a skillet, beginning to soften and become fragrant.
  • 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
    Sliced red bell peppers, julienned carrots, and broccoli florets added to the skillet and sautéed until slightly tender.
  • 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.
    Cooked udon noodles and prepared sauce added to the sautéed vegetables in the skillet.
  • 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
    Finished sesame udon noodles tossed together with vegetables, garnished with green onions and chopped peanuts, ready to serve.

Video

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

Serving: 1serving | Calories: 424kcal | Carbohydrates: 49g | Protein: 10g | Fat: 23g