Dinner

Stir-Fried Udon Noodles with Mushrooms, Kale, and Bean Sprouts Recipe

ByJake Silas December 16, 2025December 16, 2025

Introduction

Stir-fried Udon Noodles are a quick and flavorful meal perfect for busy weeknights. This dish combines tender udon noodles with fresh vegetables and a savory soy-based sauce for a satisfying balance of textures and tastes.

The image shows a black pan filled with thick cooked noodles in a light brown sauce as the base layer. Mixed in are sautéed green kale leaves and sliced light brown mushrooms. On top, there are bright red chili slices, thinly sliced green onions, and small white bean sprouts scattered around. White sesame seeds are sprinkled all over the dish. The pan sits on a white marbled surface. Nearby, a small white bowl contains a dark reddish-brown dipping sauce with visible red chili flakes, and a pair of wooden chopsticks rests on a white chopstick holder. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bunch Scallion
100 gram Mushroom
60 gram Kale
1/2 Red Chili Pepper
100 gram Bean Sprouts
1 teaspoon Dark Soy Sauce
2 tablespoon Light Soy Sauce
1 teaspoon Sesame Oil
1 pinch Sesame Seeds
1 pinch Crushed Red Pepper Flakes
1 tablespoon Olive Oil
2 package Udon Noodles

Instructions

Step 1: Cut the scallion into white and green parts, then slice both separately and set aside.
Step 2: In a small bowl, mix dark soy sauce, light soy sauce, sesame oil, sesame seeds, and crushed red pepper flakes. Set this sauce mixture aside.
Step 3: Heat olive oil in a large non-stick frying pan. Add the white parts of the scallions and fry for about one minute until they start to turn golden at the edges.
Step 4: Add mushrooms, kale, and red chili pepper to the pan. Stir-fry for 4 to 5 minutes until the vegetables soften.
Step 5: Add the udon noodles to the pan.
Step 6: Pour in the sauce mixture and toss everything together, ensuring the noodles are well coated. Cook for 3 to 4 minutes.
Step 7: Turn off the heat, then stir in the bean sprouts and green parts of the scallions. Mix for an additional 30 to 40 seconds.
Step 8: Sprinkle extra sesame seeds on top and serve immediately.

Tips & Variations

Use fresh or frozen udon noodles; if frozen, rinse them with warm water before cooking to separate strands.
Add protein such as tofu, chicken, or shrimp for a more substantial meal.
Adjust the amount of chili flakes to control the spice level.
Substitute kale with spinach or bok choy for a different leafy green flavor.

Storage

Store leftover stir-fried udon noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a small splash of water or soy sauce to keep the noodles moist.

How to Serve

In a black pan, thick udon noodles form the main layer, cooked light brown and mixed with wilted dark green kale pieces and sliced light tan mushrooms; scattered thin slices of bright red chili peppers and chopped fresh green onions add spots of color, topped with light beige sesame seeds and a few white bean sprouts for texture. Next to the pan on a white marbled surface, there is a small white bowl filled with dark soy sauce sprinkled with red chili flakes. A pair of light wooden chopsticks rests on a white chopstick holder beside the bowl. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried udon noodles instead of fresh?

Yes, but cook the dried udon noodles according to package instructions before stir-frying. Drain well to avoid excess moisture.

How can I make this dish vegetarian or vegan?

This recipe is naturally vegetarian and can be made vegan by ensuring the soy sauces do not contain animal products. Avoid adding any animal-based ingredients to keep it vegan.