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There are days when I crave thick chewy udon noodles and rich, thick sauce so this Easy Saucy Udon Noodles recipe was born. The udon noodles are cooked in this thick, flavorful sauce packed with vegetables and protein of your choice.

The sauce is inspired by thick Chinese birthday noodle sauces we make at home and is thickened with some corn starch for more body to better coat the noodles.

INGREDIENTS YOU’LL NEED

UDON

• 2 servings frozen sanuki udon

SAUCE

• 1.5 cup room temperature water
• 1 tbsp dark soy sauce
• 3 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• 1 tbsp rice vinegar or Chinese black vinegar
• 1/2 to 1 tbsp chili sauce or chili crisp adjust to desired heat
• 2 tbsp sugar adjust to taste
• 1 tbsp tomato ketchup
• 2 tbsp corn starch
• 2 cloves garlic minced

STIR-FRY

• 30 g dried soy chunks or soy curls, or other protein of choice
• 1.5 tbsp neutral oil
• 1/2 small white onion sliced
• 1/2 small carrot sliced
• 1-2 cups chopped cabbage or other vegetables
• Salt and pepper to taste
• Sliced garlic chives or green onions

TO FINISH

• Sesame oil to finish
• Chopped green onions for garnish

UDON

• Cook the noodles according to package instructions.
• If using frozen sanuki udon, you can opt to cook this in boiling water until still very chewy or you can microwave the noodles in a microwave safe bowl, cover the bowl, and microwave for 3-4 minutes on high. Do note that this will depend on your microwave settings.

SAUCE

• In a medium bowl, mix all the sauce ingredients. Feel free to adjust the measurements depending on your desired taste.

STIR-FRY

• For the soy chunks, I simply soaked these in room temperature water overnight. You can also soak it hot water for 30 minutes until rehydrated. Slice the soy chunks into smaller chunks or strips.
• Heat a large wok or skillet over medium heat. Add the oil.
• Once hot, add the onion. Stir-fry until translucent, 30 seconds.
• Add the carrot and stir-fry for 1 minute. Add the soy chunks or protein and other vegetables of choice. Stir-fry until the vegetables are tender. Season the vegetables with salt and pepper, to taste.
• Mix the sauce again to ensure the starch doesn’t stick at the bottom of the bowl. Pour the sauce into the wok/skillet with vegetables.
• Mix well and allow the sauce to come to as gentle simmer over medium heat.

• When it starts to boil, carefully stir until the sauce thickens from the starch.
• Add in the cooked udon noodles. Mix well with the sauce.
• Add the garlic chives or green onions, if using. Taste the noodles and feel free to season with more soy sauce or vegetarian oyster sauce if needed, to taste.
• Turn off the heat. Finish the udon with a generous drizzle of sesame oil.

SERVE AND ENJOY

• Garnish with chopped green onions, if desired.
• Serve and enjoy while hot.

MORE RECIPES YOU’LL ENJOY

• Thai Drunken Noodles (Pad Kee Mao)
• Easy Spicy Miso Noodles
• Ginger and Scallion Noodles
• Chili Garlic Oil Noodles
• Mie Goreng (Indonesian Fried Noodles)
• Chili Garlic and Black Bean Eggplant Noodles
• Easy Sweet, Spicy, and Saucy Noodles
• Stir-Fried Tofu and Basil Noodles
• Tantanmen (Vegan Ramen)
• Peanut Satay Noodle Soup
• Yaki Udon
• Chinese-Style Bolognese

Easy Saucy Udon Noodles

5 from 3 votes

There are days when I crave thick chewy udon noodles and rich, thick sauce so this Easy Saucy Udon Noodles recipe was born. The udon noodles are cooked in this thick, flavorful sauce packed with vegetables and protein of your choice. The sauce is inspired by thick Chinese birthday noodle sauces we make at home and is thickened with some corn starch for more body to better coat the noodles.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, Starters

Cuisine Asian, Cantonese, Chinese, East Asian

Servings 3 servings

Calories 306 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

UDON

• 2 servings frozen sanuki udon

SAUCE

• 1.5 cup room temperature water
• 1 tbsp dark soy sauce
• 3 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• 1 tbsp rice vinegar or Chinese black vinegar
• 1/2 to 1 tbsp chili sauce or chili crisp adjust to desired heat
• 2 tbsp sugar adjust to taste
• 1 tbsp tomato ketchup
• 2 tbsp corn starch
• 2 cloves garlic minced

STIR-FRY

• 1.05 oz dried soy chunks or soy curls, or other protein of choice
• 1.5 tbsp neutral oil
• 1/2 small white onion sliced
• 1/2 small carrot sliced
• 1-2 cups chopped cabbage or other vegetables of choice
• Salt and pepper to taste
• Sliced garlic chives or green onions

TO FINISH

• Sesame oil to finish
• Chopped green onions for garnish

Instructions

 

UDON

• Cook the noodles according to package instructions.
• If using frozen sanuki udon, you can opt to cook this in boiling water until still very chewy or you can microwave the noodles in a microwave safe bowl, cover the bowl, and microwave for 3-4 minutes on high. Do note that this will depend on your microwave settings.

SAUCE

• In a medium bowl, mix all the sauce ingredients. Feel free to adjust the measurements depending on your desired taste.

STIR-FRY

• For the soy chunks, I simply soaked these in room temperature water overnight. You can also soak it hot water for 30 minutes until rehydrated. Slice the soy chunks into smaller chunks or strips.
• Heat a large wok or skillet over medium heat. Add the oil.
• Once hot, add the onion. Stir-fry until translucent, 30 seconds.
• Add the carrot and stir-fry for 1 minute. Add the soy chunks or protein and other vegetables of choice. Stir-fry until the vegetables are tender. Season the vegetables with salt and pepper, to taste.
• Mix the sauce again to ensure the starch doesn’t stick at the bottom of the bowl. Pour the sauce into the wok/skillet with vegetables.
• Mix well and allow the sauce to come to as gentle simmer over medium heat. When it starts to boil, carefully stir until the sauce thickens from the starch.
• Add in the cooked udon noodles. Mix well with the sauce.
• Add the garlic chives or green onions, if using. Taste the noodles and feel free to season with more soy sauce or vegetarian oyster sauce if needed, to taste.
• Turn off the heat. Finish the udon with a generous drizzle of sesame oil. Garnish with chopped green onions, if desired.
• Serve and enjoy while hot.

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NUTRITIONAL INFO

Serving: 1serving | Calories: 306kcal | Carbohydrates: 47g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 1974mg | Potassium: 176mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1748IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 2mg

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