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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!

top down view of plated udon noodle bowl with items surrounding.

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 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 something similar. It’s practically failproof, and I think you’ll love it as much as I do!

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 Garlicky Mushroom & Kale Pasta 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 Kale, Date & Salad. 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.


Onion and garlic – this aromatic classic duo adds tons of flavor.

Mushrooms – I used a combination of shiitake and baby bellas. Feel free to use your favorite variety – regular or wild.

Zucchini – once stir-fried, this courgette becomes tender and delicious. It’s a favorite of mine in this noodle bowl. You can also substitute with yellow squash or use a combination.

Scallions & bean sprouts – adds flavor and texture.

Basil – a handful of fresh basil is added for a heavy dose of flavor.

Vegetable broth – opt for low sodium. Mushroom or onion broth would also be a good substitute.

Tamari – adds umami and saltiness. Substitute with soy sauce, coconut aminos, or Nama Shoyu.

Pure maple syrup – added for a touch of sweetness.

Sesame oil – For a robust flavor, use toasted (dark). And for mild, go with regular (light).

a package of dried udon noodles.

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.

side by side photos of freshly cooked udon noodles and stir-fried veggies in a wok.

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 or pan, creating a wonderful savory 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 (or a combo).

As for the basil, the more, the merrier, I always say. Add as much as you like of anything here!

up close view of freshly stir-fried udon noodles with veggies in a wok.

Scrumptious to the very last bite, plump udon noodles with stir-fried veggies are the best!

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!

top down view of plated udon noodle bowl with items surrounding.

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.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Noodles anyone? This simple udon noodle bowl with zucchini and mushrooms is easy as can be and ready in under 30 minutes!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: Serves 3
  • Category: Entree, Noodles
  • Method: stir-fry, boil
  • Cuisine: Vegan


  • 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
  • 34 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


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

Store: Leftovers can be stored in the refrigerator 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).

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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  1. 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.

  2. 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!!

    1. Julie | The Simple Veganista says:

      You’re welcome, so glad you enjoyed it! Cheers :)

  3. Les Nightingill says:

    This recipe was great!

    1. Julie | The Simple Veganista says:

      So glad you enjoyed the recipe! Makes my day. :)

  4. Not a sprouts person, but added kale, edamame and fresh ginger. Niiiiiice punch.

  5. How much exactly is one package of noodles? I have a large package of individual bunches.

    1. Julie | The Simple Veganista says:

      Yes, you can use 9 – 12 oz. for this recipe.

  6. Laura Black says:

    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!

  7. It was yummy…even without the sprouts…I made it for supper and then again for lunch the next day!!

    1. julie@thesimpleveganista says:

      I love it! So glad you enjoyed it! :)

  8. 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!

  9. Totally delicious! I love how easy this is to make!

  10. it looks absolutely delicious!! perfect for a summer lunch yummy

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