Weeknight Veggie Yaki Udon

On those crazy-busy weeknights, many of us are tempted to order takeout or stop by a fast-casual noodle restaurant on the way home to grab something that is reasonably healthy and delicious. No judgement here. We all give into the temptation of not cooking sometimes, but this weeknight veggie yaki udon recipe can be ready in less time than it would take to grab a pre-made meal from a fast-casual restaurant across the street. 

In just 15 minutes or so, you can have a healthy, veggie-packed meal that is satisfying, yummy, and warm. While this meal seriously couldn’t be easier to whip up, it is so intensely savory and lip-smackingly scrumptious. So good, in fact, that I’m guessing you will find yourself reaching into the freezer for noodles more often instead of reaching for the phone to order out. 



17 oz. frozen udon noodles, thawed, rinsed and drained

1 Tbsp. sesame oil

1 small onion, sliced

1 c. cabbage, shredded

3 cloves garlic, minced

½ c. carrot, shredded

8 oz. shiitake mushrooms, sliced

3 green onions, chopped

Sesame seeds, for topping

Fried eggs, if desired


2 Tbsp. oyster sauce

1 Tbsp. mirin

2 Tbsp dark soy sauce

2 tsp. honey or agave

1 Tbsp. water

2 tsp. chili sauce

Prepare the noodles according to package directions. 

Heat the sesame oil in a large wok over medium high heat. Cook the onions, cabbage, and carrots for 4-5 minutes, or until soft and beginning to turn brown. Add the garlic and mushrooms and cook for 1-2 more minutes. 

Add the noodles and toss. Add sauce, tossing and tasting, until the noodles are coated to your liking. Let the noodles cook for another minute so that the noodles can get a little firm and caramelized. Top with green onions, sesame seeds, and a fried egg, if desired.

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