Spicy Udon Noodles

Why You’ll Love This Recipe

Spicy Udon Noodles are the perfect mix of comfort and heat. They’re quick to prepare, typically ready in under 20 minutes, and use pantry-friendly ingredients. The chewy texture of the udon soaks up the spicy sauce beautifully, creating a mouthwatering meal that’s just as good for a weeknight dinner as it is for meal prep. You can add proteins, veggies, or even tone down the spice to fit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Udon noodles (fresh, frozen, or vacuum-packed)
• Garlic (minced)
• Ginger (minced, optional)
• Green onions
• Soy sauce
• Gochujang (Korean chili paste) or sriracha
• Sesame oil
• Rice vinegar
• Brown sugar or honey
• Vegetable oil
• Red pepper flakes (optional, for extra heat)
• Toppings: sesame seeds, chopped cilantro, or crushed peanuts
• Optional additions: mushrooms, bok choy, tofu, shrimp, or chicken

Directions

1. Cook the udon noodles: Prepare according to package instructions. Drain and rinse under cold water to prevent sticking.
2. Make the sauce: In a bowl, mix soy sauce, gochujang or sriracha, sesame oil, rice vinegar, and brown sugar. Stir until combined.
3. Sauté aromatics: Heat vegetable oil in a pan or wok over medium heat. Add garlic and ginger, cooking until fragrant (about 30 seconds).
4. Add veggies and/or protein: If using mushrooms, tofu, or another protein, cook until browned and tender.
5. Combine noodles and sauce: Add the noodles to the pan along with the sauce. Toss everything together until the noodles are evenly coated and heated through.
6. Finish and serve: Top with green onions, sesame seeds, and any other desired garnishes. Serve hot.

Servings and timing

This recipe serves 2 generous portions. Prep time is about 5 minutes, cook time is 10 minutes, bringing the total time to roughly 15 minutes.

Variations

• Milder version: Reduce or omit gochujang or red pepper flakes.
• Protein boost: Add cooked chicken, beef, shrimp, or tofu.
• Vegan option: Ensure all sauces used are plant-based and add tofu or mushrooms.
• Extra veggies: Include bell peppers, spinach, carrots, or baby bok choy for more nutrition.
• Creamy twist: Stir in a spoonful of peanut butter or tahini for a creamy, spicy-sweet sauce.
• Cold version: Chill the noodles and serve with a cold spicy dipping sauce for a refreshing summer dish.

Storage/Reheating

Store leftover Spicy Udon Noodles in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving for too long, as the noodles can become overly soft.

FAQs

Can I use dried udon noodles?

Yes, just cook them according to the package and rinse well to remove excess starch.

What is gochujang?

Gochujang is a Korean fermented chili paste that’s spicy, sweet, and savory—perfect for adding depth to sauces.

Can I make this gluten-free?

Yes, use gluten-free tamari in place of soy sauce and make sure your noodles are gluten-free.

What can I use instead of gochujang?

Sriracha, chili garlic sauce, or sambal oelek are good substitutes, though the flavor may differ slightly.

How spicy is this recipe?

The spice level is moderate but easily adjustable by using less chili paste or omitting the red pepper flakes.

Can I make this ahead of time?

Yes, it reheats well. Just store the noodles and sauce together and reheat gently before serving.

What vegetables go best in spicy udon?

Mushrooms, bok choy, spinach, carrots, and bell peppers all work well.

Can I add an egg?

Yes, a fried or soft-boiled egg on top adds richness and protein.

Is this dish vegan?

It can be vegan if you use plant-based sauces and skip animal proteins.

Do I need a wok to make this?

No, a large skillet or sauté pan works perfectly.

Conclusion

Spicy Udon Noodles are an irresistible combination of bold flavor, chewy texture, and quick preparation. Whether you’re looking for a cozy comfort meal or a fast weeknight dinner, this dish delivers on every level. Customizable and deeply satisfying, it’s a must-try for anyone who loves a bit of spice in their life.

Spicy Udon Noodles

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Spicy Udon Noodles are a quick, bold, and comforting dish featuring thick, chewy noodles coated in a rich, fiery sauce made with soy sauce, garlic, chili paste, and sesame oil. Perfect for weeknight dinners or meal prep.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-Inspired
• Diet: Vegan

Ingredients

• 7 oz udon noodles (fresh, frozen, or vacuum-packed)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced (optional)
• 2 green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp gochujang or sriracha
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp brown sugar or honey
• 1 tbsp vegetable oil
• 1/4 tsp red pepper flakes (optional)
• Sesame seeds, for garnish
• Chopped cilantro or crushed peanuts, for garnish (optional)
• Optional additions: mushrooms, bok choy, tofu, shrimp, or chicken

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Instructions

1. Cook the udon noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
2. In a small bowl, whisk together soy sauce, gochujang or sriracha, sesame oil, rice vinegar, and brown sugar. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium heat. Add garlic and ginger (if using) and sauté for about 30 seconds until fragrant.
4. If using vegetables or protein (like mushrooms or tofu), add them now and cook until browned and tender.
5. Add the cooked udon noodles to the pan along with the prepared sauce. Toss to coat the noodles evenly and cook for 1–2 minutes until heated through.
6. Top with sliced green onions, sesame seeds, and optional garnishes like cilantro or crushed peanuts. Serve hot.

Notes

• Adjust spice level by using less gochujang or omitting red pepper flakes.
• Add a fried or soft-boiled egg for extra richness and protein.
• Use gluten-free tamari and noodles for a gluten-free version.
• Great for meal prep—flavors deepen after a day in the fridge.

Nutrition

• Serving Size: 1/2 of recipe
• Calories: 420
• Sugar: 5g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 0mg