I absolutely love a good noodle bowl! There’s just something about them that’s comforting and satisfying. Udon noodles in particular are fairly new to me but I have a feeling they will be reappearing in my meal rotation more often. Having a package on hand I rummaged through my refrigerator and pulled out some produce I thought would be great and went to town. The vegetables and seasoning in the recipe are really simple adding to the ease of this overall noodle bowl. Noodles and stir-fry’s are a match made in heaven and they cook up fast which in this case was perfect because I was very hungry…and this was really scrumptious!
On a side note: I’m slowly trying to update all the recipes that need it to keep TSV looking clean and fresh for years to come. I recently updated this Smoky Lentil & Quinoa Soup if you’ve got a soup craving. It’s hearty, nutrient dense and delicious! If you’re in the mood for a salad, try this Chopped Vegetable Salad + Garlic Dressing. It’s great alone, mixed with leafy greens or pasta making it really versatile. You might like these Apple Cinnamon Muffins using delicious almond flour making them gluten free. Lastly, this vibrant and filling Skillet Asparagus & Tomato Medley is a perfect spring/summer meal.
This recipe was archived and brought forward, it was first posted in August 2012.
The first time I made this recipe I used another brand of udon noodles. I’ve since learned that not all udon noodles are the same. These are now my favorite. I can only imagine that fresh udon noodles would surpass these. After devouring this meal udon noodles have become a new favorite. They are unlike most noodles as they cook up plumb and hearty. I enjoyed slurping these up!
The vegetables I used can be switched up, just be careful because some may take longer to cook than others. I highly recommend using the ingredients I have here, I think you’ll love them. The mushrooms and zucchini will sweat leaving some extra flavorful juices at the bottom of the wok/pan creating a wonderful broth. Some other veggies that would be great here but take a little longer to soften and don’t sweat are broccoli and carrots. You could also switch up the mushrooms and use shitake. As for the basil, the more the merrier I always say. Add as much as you like of anything here!
Scrumptious to the very last bite, plump udon noodles are the best!
SIMPLE UDON NOODLE BOWL
- 1 package (9 – 12 oz.) udon noodles
- 1 tablespoon sesame oil
- 1 small onion, sliced
- 8 oz. mushrooms, sliced
- 1 large or 3 small zucchini, cut in half and sliced
- 3 – 4 scallions, cut into 1 inch pieces
- large handful bean sprouts
- handful of basil, whole leaf or roughly chopped
- 1/4 cup water or vegetable broth
- 3 tablespoons tamari, coconut amino’s or soy sauce
- 2 teaspoons pure maple syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes, or to taste
- toasted sesame seeds, to garnish
Cook noodles as directed on package, set aside.
While you’re waiting for the water to boil, begin slicing up your veggies.
In a large skillet, heat oil over medium heat, add onion (not the scallions) and cook about 4 minutes or until onions soften. Add mushrooms and cook another 3 minutes. Add the zucchini, scallions, bean sprouts, basil, water/broth, tamari, maple syrup, garlic powder and red pepper flakes, cook another 3 – 4 minutes, or until zucchini has just softened. A cover will help cook your vegetables faster. Remove from heat, add noodles to the pan and toss together. You can also keep the noodles and vegetable mixture separate if you like and mix in your bowl.
Serve in individual bowls with a little of the juice from the bottom of the wok/pan. Top with toasted sesame seeds (and more red pepper flakes if you like). A little sriracha wouldn’t hurt either!
Add some cubed firm or extra-firm tofu for added protein.