How to Make Weeknight Udon Stir Fry
A quick, easy colorful dinner built on delicious homemade noodles.
Some dinners are just in the rotation—you reach for them on busy nights, but they still feel special every time. This weeknight udon stir fry is one of those recipes for our family. The thick, chewy noodles (homemade if we have them, store-bought if we don’t) soak up the savory sauce, while crisp-tender veggies and a punch of ginger and garlic make every bite pop.
This is a dish my family and I often throw together, improvising with whatever’s in the fridge and layering flavors until it tastes just right. Over time, we’ve honed a combo that hits all the notes: soy, sesame, a little heat, and just enough sauce to coat each tangle of noodle. Whether you’re using juicy chicken or smoky tofu, it’s endlessly adaptable and built to please.
If you’ve made my homemade udon noodles, this is the perfect recipe to show them off. And if not—don’t worry. This weeknight udon stir fry delivers even with packaged udon. It’s fast, flexible, and full of flavor.
So Much Versatility in this Weeknight Udon Stir Fry!
One of the best things about this easy weeknight udon stir fry is its versatility. You can swap in any vegetables you have on hand, from bell peppers and onions to mushrooms or snap peas, making it a great way to clean out your fridge. The rich, savory soy sauce, combined with the heat from chili crisp, gives this dish a depth of flavor that’s just as satisfying as it is quick. Whether you’re cooking for one or feeding a family, this recipe can easily be scaled up to feed more, and the leftovers taste just as great the next day.
Feel free to get creative with your choice of protein—chicken, tofu, or even shrimp would be delicious options. And if you haven’t tried homemade udon noodles yet, I highly recommend it—they add an extra layer of texture and flavor that really elevates this stir fry.
Table of Contents
- Ingredients
- What is Chili Crisp and Gochujang?
- Step-by-Step Instructions
- Homemade Noodle Option
- FAQs
Ingredients for Weeknight Udon Stir Fry
SAUCE & GARNISH
- SOY SAUCE
- SESAME OIL
- WATER
- CHILI CRISP*
- GOCHUJANG*
- SALT AND PEPPER
- SESAME SEEDS (Black or white)
- SCALLIONS (sliced thinly)
VEGGIES & PROTEINS
- GRAPESEED OIL (or another neutral oil)
- YELLOW ONION, DICED
- GRATED GINGER
- GARLIC CLOVES, MINCED
- 2 MEDIUM CARROTS (julienned or thinly sliced)
- RED OR YELLOW BELL PEPPER, SLICED
- SNOW PEAS (trimmed)
- CHICKEN BREAST (diced) (You can also substitute smoked tofu for a delicious meat-free version)
What are Chili Crisp and Gochujang Anyway?
To elevate this weeknight udon stir fry, I add a touch of chili crisp and gochujang, two key ingredients that bring extra depth and a flavorful kick. Not sure what they are? Let’s dive in!
Chili Crisp
Chili crisp is a popular Chinese condiment made from crispy fried garlic, onions, and chili peppers, all suspended in oil. It adds a savory, spicy, and umami-rich flavor to any dish. The combination of crunchy bits and the flavorful oil makes it an excellent addition to stir-fries, noodles, and even dumplings. In this udon stir fry recipe, chili crisp enhances the overall flavor with a delicious, spicy kick. You can find chili crisp in the cultural food aisles of most grocery stores or online, and it’s perfect for adding an extra depth of flavor to your cooking.
Gochujang
Gochujang is a traditional Korean fermented chili paste made from chili powder, fermented soybeans, and salt. It has a perfect balance of spicy, sweet, and savory, which makes it a versatile ingredient in a variety of dishes, from bibimbap to marinades. In this udon stir fry recipe, gochujang adds a deeper layer of heat and a touch of sweetness that complements the other ingredients. It’s a great way to bring authentic Korean flavors to your stir-fry or any other Asian-inspired dish. If you haven’t tried gochujang yet, it’s definitely worth seeking out—its bold flavor will elevate your cooking.
STEP-BY-STEP INSTRUCTIONS FOR WEEKNIGHT UDON STIR FRY
- Prep the sauce. In a small bowl, whisk together soy sauce, sesame oil, water, chili crisp, gochujang and a pinch of salt and pepper. Set aside.
- Saute Onions. Heat 1 tbsp oil in a large wok or skilled over medium-high heat. Add diced onions and cook until translucent, about 3-4 minutes.
- Add garlic, ginger and veggies. Stir in the garlic, ginger, carrots, bell pepper and snow peas. Cook for another 2- 3 minutes, just until veggies begin to soften but remain vibrant.
- Add protein. Push veggies to the sides add another 1 tablespoons of oil if needed. Add cooked chicken and continue to stir-fry.
- Add sauce and noodles. Pour the sauce over the stir-fry, add cooked noodles and toss everything together. Stir-fry for another 2-3 minutes until well-coated and fragrant. Taste and adjust seasoning if needed.
- Serve. Plate immediately and garnish with black sesame seeds and fresh scallions.
Upgrade Your Weeknight Stir Fry: Try it with Homemade Udon Noodles
Want to take this weeknight stir fry dish to the next level? Make your own udon noodles from scratch!
Homemade udon noodles are thick, springy, and incredibly satisfying—plus, they’re surprisingly simple to make with just a few ingredients. My kids love helping knead the dough, and the result is a bowl of noodles that feels extra special.
Get the Homemade Udon Noodle Recipe →
Whether you’re making dinner on a cozy weekend or adding a fun twist to a weeknight routine, homemade noodles are a fun and rewarding addition to this dish.
PRO-TIP: Want to Make Your Mondays feel a little less…Monday?
Try making the udon noodles on Sunday. The dough rests at room temp for a few hours, then keeps well in the fridge for up to 2 days once shaped. When you’re ready, just toss them into boiling water and stir-fry your way to a fast, comforting dinner that feels anything but routine.
Scroll down for tips, substitutions and answers to common questions.
Print
How to Make Weeknight Udon Stir Fry
This easy stir fry is a delicious go-to weeknight dinner—savory, colorful, and endlessly adaptable. Made with thick, chewy udon noodles (store-bought or homemade), crisp-tender veggies, and your choice of chicken or tofu, it’s a recipe that delivers big flavor fast. Tossed in a deeply satisfying sauce of soy, sesame, gochujang, and chili crisp, this dish hits all the right notes: umami, heat, and just enough sweetness. Bonus: it comes together in under 30 minutes and is always a hit with kids and grown-ups alike.
Ingredients
For the Sauce (mix together in a small bowl):
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons water
- 1 tablespoon chili crisp (adjust to taste)
- 1 tablespoon gochujang
- salt and pepper to taste (start with 1/4 teaspoon each)
For the Stir-Fry:
- 2 tablespoon neutral oil (like grapeseed or avocado)
- 1 small yellow onion, diced
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 medium carrot, julienned or thinly sliced
- 1 red or yellow bell paper, thinly sliced
- 1/2 cup snow peas, trimmed.
Protein:
- 1 chicken breast, diced or thinly sliced
- For a meatless option, diced cubed smoked tofu is a delicious alternative.
Noodles & Garnish:
- 10–12 oz fresh or frozen udon noodles, cooked and well-drained
- 2–3 teaspoons black sesame seeds
- chopped scallions for garnish
Instructions
- Prep the sauce. In a small bowl, whisk together soy sauce, sesame oil, water, chili crisp, gochujang and a pinch of salt and pepper. Set aside.
- Saute Onions. Heat 1 tbsp oil in a large wok or skilled over medium-high heat. Add dced onions and cook until translucent, about 3-4 minutes.
- Add garlic, ginger and veggies. Stir in the garlic, ginger, carrots, bell pepper and snow peas. Cook for another 2- 3 minutes, just until veggies begin to soften but remain vibrant.
- Add protein. Push veggies to the sides add another 1 tablespoons of oil if needed. Add cooked chicken and continue to stir-fry.
- Add sauce and noodles. Pour the sauce over the stir-fry, add cooked noodles and toss everything together. Stir-fry for another 2-3 minutes until well-coated and fragrant. Taste and adjust seasoning if needed.
- Serve. Plate immediately and garnish with black sesame seeds and fresh scallions.
FAQS
Can I use dried or frozen udon noodles instead of fresh?
Yes! While homemade noodles have a chewier bite, both dried and frozen udon noodles work beautifully in this stir-fry. Just follow the package instructions and avoid overcooking so they stay springy.
What is chili crisp? What is gochujang?
These flavorful condiments bring the heat and umami. For a full breakdown, head to the What Is Chili Crisp and Gochujang section above.
Can I make this stir-fry vegetarian or vegan?
Absolutely. Use smoked tofu instead of chicken, and be sure your chili crisp and gochujang are plant-based (most are, but check the labels). The sauce and veggies deliver plenty of flavor on their own.
What protein works best in this recipe?
We often use chicken or smoked tofu, but thin-sliced beef, shrimp, or tempeh also work well. Just cook your protein first so it stays tender and well-seasoned.
Can I prep anything ahead of time?
Yes! You can mix the sauce and chop your vegetables ahead of time. If you’re making homemade udon, the dough can rest in the fridge for up to a day. This makes weeknight cooking even faster.