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Vegan Udon Noodle and Veggie Bowl

A quick and easy Vegan Udon Noodle Bowl packed with fresh veggies and a zesty sauce, perfect for a healthy and vibrant meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Noodles and Base Ingredients
  • 200 g udon noodles Can substitute with soba or rice noodles.
Vegetables
  • 1 cup broccoli florets
  • 1 piece bell pepper, sliced
  • 1 piece carrot, julienned
  • 1 cup snap peas
  • 2 pieces green onions, chopped For garnish
Sauce and Flavorings
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil For cooking
  • 1 clove garlic, minced
  • 1 tablespoon ginger, grated
  • Sesame seeds For garnish

Method
 

Cooking the Noodles
  1. Cook the udon noodles according to package instructions. Drain and set aside.
Sautéing the Aromatics and Vegetables
  1. In a large pan, heat the sesame oil over medium heat.
  2. Add the garlic and ginger, and sauté for 1 minute.
  3. Toss in the broccoli, bell pepper, carrot, and snap peas. Stir-fry for about 5-7 minutes until the veggies are tender.
Combining Ingredients
  1. Add the cooked udon noodles and soy sauce to the pan.
  2. Toss everything together and cook for another 2-3 minutes.
  3. Serve in bowls, garnished with chopped green onions and sesame seeds.

Notes

For extra flavor, add a splash of coconut milk or toss in tofu or mushrooms for added protein. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.