Simple Udon Noodle Bowl
Simple and delicious, this healthy udon noodle bowl with mushrooms and zucchini is SO easy to make and will be in 30 minutes or less!
I absolutely love a good noodle bowl! There’s just something about them that’s comforting and satisfying! Udon noodles, in particular, are one of my favorite Asian-style noodles.
The vegetables and seasoning in the recipe are really simple, adding to the ease of this overall noodle bowl. Noodles and stir-fries are a match made in heaven, and they cook up fast.
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. Lastly, this vibrant and filling Skillet Asparagus & Tomato Medley is a perfect spring/summer meal.
Udon Noodles
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. Made with wheat flour and salt, they are vegan and healthy! They cook up plump and hearty and I totally enjoyed slurping these up!
I can only imagine that fresh udon noodles would surpass these.
How To Make Simple Udon Noodle Bowl
Making an udon noodle bowl is super easy!
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 and I think you’ll love them.
The mushrooms and zucchini will sweat down, leaving some extra flavorful juices at the bottom of the wok/pan, creating a wonderful broth.
Broccoli and carrots are some other veggies that would be great here, but they take a little longer to soften and don’t sweat. You could also switch up the mushrooms and use shiitakes.
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!
If you try this udon noodle recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or any changes you make.
PrintSIMPLE UDON NOODLE BOWL
Noodles anyone? This simple udon noodle bowl with zucchini and mushrooms is easy as can be and ready in under 30 minutes!
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: Serves 3
- Category: Entree, Noodles
- Method: stir-fry
- Cuisine: Vegan
Ingredients
- 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
Instructions
Cook the udon noodles as directed on the package and set them aside.
In a large skillet, heat oil over medium heat, add onion (not the scallions), and cook for 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, and cook another 3 – 4 minutes, or until the 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 them 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!
Serves 3
Notes
Add some cubed firm or extra-firm tofu for added protein.
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Omg I was feeling so lazy this morning and wanted a delicious broth/noodle breakfast. Stumbled across this recipe, cooked it half asleep, it was incredible! Simple and healthy.