Simple Udon Noodle Bowl
Simple and delicious, this healthy Udon Noodle Bowl with mushrooms, zucchini, and basil in a savory broth is easy to make and ready 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 seasonings in the recipe are really simple, which adds to the overall ease of this noodle bowl. Noodles and stir-fries are a match made in HEAVEN, and they cook up fast.
This healthy udon bowl uses easy-to-find, everyday ingredients and can be customized with items you have on hand or switched up with similar ones. It’s practically failproof, and I think you’ll love it as much as I do!
Ingredients You’ll Need
This udon noodle bowl comes together with simple ingredients, but a few key choices will elevate the final flavor and texture. Here’s exactly what I use and why:
- Onion and Garlic — The foundation of flavor. Sauté them until they are soft and lightly golden, building an aromatic base that makes the whole dish taste richer.
- Mushrooms — I love using a mix of shiitake and baby bella mushrooms. The shiitake adds a wonderful meaty chew and umami, while the baby bellas bring earthiness. Use whatever fresh mushrooms you have. Wild ones would be especially delicious here.
- Zucchini — My favorite vegetable in this bowl. When stir-fried, it becomes tender but still has a slight bite. I cut it into half-moons so it cooks evenly and holds up well with the noodles. Yellow squash or a mix of both works great, too.
- Scallions & Bean Sprouts — Added at the end for freshness and crunch. The bean sprouts give a lovely crisp contrast to the chewy udon.
- Fresh Basil — Don’t skip this! A big handful of torn basil stirred in at the very end adds a bright, almost sweet herbal note that ties everything together beautifully.
- Vegetable Broth — I prefer low-sodium to control the seasoning. Mushroom or onion broth makes an excellent substitute if you have it.
- Tamari — This is my go-to for deep umami and saltiness. It’s gluten-free and richer than regular soy sauce. Coconut aminos work well for a soy-free version.
- Pure Maple Syrup — Just a small splash balances the savory and salty flavors without making the dish sweet.
- Sesame Oil — I use toasted (dark) sesame oil for its bold, nutty aroma. A little goes a long way — add it at the end so the flavor stays bright.
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 udon noodles. They are made with wheat flour and salt, making them vegan and healthy. They cook up plump and hearty, and I enjoyed slurping them up!
I can only imagine that fresh udon noodles would surpass these. So, by all means, use fresh if you have it.
How To Make Udon Noodle Bowl
Making an udon noodle bowl is super easy!
Noodles: Cook the udon noodles as directed on the package and set them aside.
Sauté aromatics: In a large skillet, heat oil, add garlic and onion (not the scallions), and cook for about 4 minutes. Add mushrooms and cook another 3 minutes.
Stir-fry the veggies: Add the zucchini, scallions, bean sprouts, basil, water/broth, tamari, maple syrup, and red pepper flakes, and cook another 3 – 4 minutes, or until the zucchini has just softened.
Assemble: Add the noodles to the pan and toss together. You can also keep the udon and vegetable mixture separate and mix them in your bowl if you like.
Scrumptious to the very last bite, plump udon noodles with stir-fried veggies are the best!
Ingredient Swaps
Change up the vegetables to what you have on hand or prefer. Here are some options that will work beautifully!
- Zucchini: Yellow squash, carrots (julienned), bell peppers, broccoli florets, snap peas, or spinach
- Mushrooms: Shiitake, oyster, cremini, baby bellas, or sliced eggplant (for a meatier texture)
- Udon Noodles: Rice noodles, soba noodles, ramen noodles, or even spaghetti in a pinch
- Sauce base: Tamari or coconut aminos (for gluten-free), hoisin + soy sauce mix, or peanut sauce
- Protein: (optional add-in): Tofu, tempeh, edamame, chickpeas, or seitan
Serving Suggestions
A bit of Vegan Kimchi would be delicious stirred in or eaten on the side. And for a healthy dose of protein, add cubed tofu – plain, crispy, or marinated.
More Healthy Noodle Recipes!
- Red Hot Miso Noodle Bowl
- Soba Noodle Bowl
- Bok Choy & Wild Mushroom Soba Noodle Soup
- Sesame Soba Noodle Stir Fry
- Simple Pho
- Vegetable Lo Mein
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 if you made any changes.
Print Recipe
SIMPLE UDON NOODLE BOWL
- Total Time: 25 minutes
- Yield: Serves 3
Description
Noodles anyone? This simple udon noodle bowl with zucchini and mushrooms is easy as can be and ready in under 30 minutes!
Ingredients
- 1 package (9 – 12 oz.) udon noodles
- 1 tablespoon toasted sesame oil (or water for oil-free)
- 1 small onion, sliced
- 1 garlic clove, minced
- 8 oz. mushrooms, sliced
- 2 zucchini (about 3 cups), 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 vegetable broth
- 3 tablespoons tamari, coconut aminos, or soy sauce
- 2 teaspoons pure maple syrup
- 1/2 teaspoon red pepper flakes, or to taste
- toasted sesame seeds, to garnish
Instructions
Noodles: Cook the udon noodles as directed on the package and set them aside.
Stir fry: In a large skillet, heat oil over medium heat, add garlic and onion (not the scallions), and cook for about 4 minutes or until onions soften. Add mushrooms and cook another 3 minutes. Lastly, add the zucchini, scallions, bean sprouts, basil, water/broth, tamari, maple syrup, 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 once done.
Assemble: Add noodles to the pan and toss together. You can also keep the udon and vegetable mixture separate and mix them in your bowl if you like.
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 or chili crisp wouldn’t hurt either!
Serves 3 – 4
Notes
Store: Leftovers can be refrigerated for up to 4 days. Add a little veggie broth when reheating for moisture (the noodles will soak up the broth during storage).
Sesame oil: For a bold flavor, I recommend dark (toasted) sesame oil. For a mild flavor, use light colored.
Mushrooms: Use your favorite and feel free to add more. I’ve used both shiitake and cremini, but just about all mushroom types can be used.
Garlic: If you don’t have fresh on hand, use 1 teaspoon of garlic powder and add it with the vegetable broth.
For added protein, add cubed firm or extra-firm tofu.
Nutrition information is calculated using 12 oz udon noodles (durum wheat and salt).
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Entree, Noodles
- Method: boil, Stir-fry
- Cuisine: Vegan
Updated: The recipe was originally published in June 2015 and updated in May 2024 with new photos and helpful tips. The recipe has stayed the same—and is just as delicious now as it was nine years ago.
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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.
Yummo!! Thank you so much for a beautiful, fresh recipe! I made this for the first time tonight, it was so quick and easy!! Crowd pleaser for vegans and omnis alike!
We will definitely be making this one again!!
You’re welcome, so glad you enjoyed it! Cheers :)
This recipe was great!
So glad you enjoyed the recipe! Makes my day. :)
Not a sprouts person, but added kale, edamame and fresh ginger. Niiiiiice punch.
How much exactly is one package of noodles? I have a large package of individual bunches.
Yes, you can use 9 – 12 oz. for this recipe.
I've been loving all things in bowls lately and this recipe looks fantastic. I love that it can be so versatile with whatever veggies I happen to have on hand. Thanks!
It was yummy…even without the sprouts…I made it for supper and then again for lunch the next day!!
I love it! So glad you enjoyed it! :)
This took about 20 minutes to make and couldn't have been easier. I love that I didn't need any weird ingredients, either! All staples in my fridge/cupboard. I added pumpkin seeds (just b/c I had them) and used Thai Basil from my garden. I will definitely be making this again!
Totally delicious! I love how easy this is to make!
it looks absolutely delicious!! perfect for a summer lunch yummy