Ingredients
Scale
- 200g udon noodles
- 1 tablespoon vegetable oil
- 1 carrot, julienned
- 1 bell pepper, sliced
- 100g bean sprouts
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon mirin (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Cook the udon noodles according to the package instructions. Once done, drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the julienned carrot and sliced bell pepper. Stir-fry for about 3-4 minutes until they start to soften.
- Toss in the bean sprouts and green onions, continuing to stir-fry for an additional 2 minutes.
- Gently add the cooked udon noodles into the skillet.
- Drizzle the soy sauce, mirin (if using), and sesame oil over everything. Toss until well combined.
- Season with salt and pepper to taste.
- Serve warm, garnished with additional green onions if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat by stir-frying in a skillet with a splash of water or soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: udon, stir fry, quick meal, vegetarian, japanese cuisine