Vegetable Udon Stir Fry (Veggie Yaki Udon)

5 from 1 vote
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This post is sponsored by Annie Chun’s. All thoughts and opinions are my own.

This super-simple, rich, and healthy vegetable udon comes together in just one pot in only 15 minutes – perfect for a busy weeknight. {Vegan-adaptable}

Vegan udon stir fry in a pan

Let me first start by saying this is not a traditional yaki udon recipe. But you’re going to love it because it’s so simple and delicious. Just one pot and 15 minutes of your time and you’ll have a vegetable yaki udon that will satisfy your need for something adventurous and delicious while being a healthy choice.

Vegetable udon in a plate


I used some Chinese pantry staples that are always in my kitchen, some canned goods, and fresh produce you can get anywhere. This mix of ingredients yields some tasty results. 

This is a vegetarian recipe, but you can easily convert it to a vegan one by replacing the oyster sauce. You can do this by using homemade oyster sauce or vegetarian oyster sauce, which you could likely find in your local Asian supermarket. 

If you’ve been using my blog to cook up delicious Chinese dishes, then you likely already have all the ingredients for this vegetable udon in your cabinet. It will be even easier for you!

Stir fried vegetable udon

Type of Noodles

To make life even simpler, I used Annie Chun’s Organic Udon Noodles. These noodles are precooked, certified organic, vegan, and don’t need to be refrigerated. They really are a perfect pantry staple. This brand is available in many grocery stores including Walmart, Whole Foods, and CVS, but they have a store locator so you can easily track them down. It is an especially great option if you don’t live near an Asian market.

You could use other noodles, but I prefer these simply because they are precooked and have a fat, chewy texture that’s similar to fresh udon noodles. You can just toss them into the pan to make my vegetable udon for a quick stir-fry. It’s nice to have one less pot to deal with once you’re done eating. The result is a super-fast and absolutely delicious meal you’ll come to rely on for dinner on your busiest days.

Ingredients for making vegetable udon stir fry

Cooking process

Cooking vegetable udon stir fry couldn’t be easier. All you need to do is:

  1. Saute the aromatics until fragrant
  2. Add the vegetables and stir fry until just tender
  3. Add the Annie Chun’s Organic Udon Noodles
  4. Stir in the sauce
  5. Give it a final mix and serve!
Vegan udon stir fry
Veggie yaki udon close up

How to assemble your own vegetable udon

You can replace the veggies in the recipe with other types of vegetables you have on hand. For example, you can replace the canned water chestnuts with canned bamboo shoots or baby corn.

I also love green vegetables such as baby bok choy, broccoli (it needs to be blanched first), napa cabbage, and kale.

Homemade veggie yaki udon

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This super-simple, rich, and healthy vegetable udon comes together in just one pot in only 15 minutes - perfect for a busy night. {Vegan-adaptable}

Vegetable Udon Stir Fry (Veggie Yaki Udon)

5 from 1 vote
This super-simple, rich, and healthy vegetable udon comes together in just one pot in only 15 minutes – perfect for a busy weeknight. {Vegan-adaptable}
Author: Maggie Zhu
Course: Main, Side
Cuisine: Chinese Fusion
Keyword: one-pan dinner
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 to 4 servings



Stir Fry:

  • 2 tablespoons peanut oil (or vegetable oil)
  • 2 cloves garlic , minced
  • 1/2 onion , diced
  • 1 bell pepper , sliced
  • 1/2 cup carrot , cut into matchsticks
  • 1/2 cup snow peas , sliced
  • 1 can (5 oz) water chestnuts , sliced


  • Combine the sauce ingredients in a small bowl. Stir well and set aside.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and fry until fragrant, about 1 minute.
  • Add the onion, bell pepper, carrot, snow peas, and water chestnuts. Cook and stir for another 30 seconds, until the veggies just start to turn tender.
  • Add the noodles over the vegetables, followed by 2 tablespoons of water. Gently break apart the noodles using a pair of chopsticks (or a pair of tongs) while the water cooks off. Then add the remaining tablespoon of oil and stir everything together.
  • Pour the sauce over the vegetables and noodles. Stir and mix until the noodles and vegetables are evenly coated. Cook for another minute until the vegetables are cooked through but remain crisp. Taste the noodles carefully, add a pinch of salt to your taste if needed.
  • Serve hot as a main or side dish.


Serving: 1serving, Calories: 283kcal, Carbohydrates: 46.7g, Protein: 5.4g, Fat: 8.2g, Saturated Fat: 1.3g, Sodium: 507mg, Potassium: 300mg, Fiber: 2.3g, Sugar: 4.7g, Calcium: 46mg, Iron: 2mg
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Other delicious one-pan recipes

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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Reader Questions and Reviews

  1. Jen says:

    Am looking forward to trying this recipe, but with all due respect, it isn’t vegetarian. An oyster is a living being.

  2. Ellen L says:

    5 stars
    My noodles were past their prime so served this over rice and included some stir fried shrimp with dried peppers. It was a restaurant quality dish, full of veggies. Delish!

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