Stir-Fry Udon

Shelley Lima

"This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor."
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51 m servings 423 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
  2. Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
  3. Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
  4. Serve sauteed asparagus mixture over noodles.


  • Cook's Note:
  • Leftover rotisserie chicken works great in this recipe.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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This is really good. I made it with udon not Ramen and added Suracha, soy sauce, and a few different veggies but it was really good. I had to add some water to the base sauce so it would coat ev...

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