There’s something irresistible about a big bowl of springy, saucy noodles, and these sesame udon noodles have quickly become my go-to when I want a cozy, flavorful dinner that’s far better than takeout.
I rotate these with a few other favorite noodle dishes and never get tired of them. They’re simple, satisfying, and easy to customize.
This Spicy Sesame Udon Noodle Dish is:
- Well-balanced in flavor
- Quick and easy to make on busy weeknights
- Vegetarian, with simple options to add shrimp, tofu, chicken, or steak
- Delicious served warm or chilled
- Tossed in savory flavors like garlic, ginger, sesame oil, and red pepper
- Even better than takeout
Table Talk with Tawnie
As a busy mom and business owner, I value meals that are fast, flavorful, and low-effort. These sesame udon noodles check all those boxes—restaurant-worthy but simple enough for a weeknight. I often serve them with teriyaki chicken, honey garlic chicken, or orange chicken for a complete meal.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Fresh Udon Noodles: Soft, chewy, and perfect for this sauce. Fresh udon has a lighter, bouncier texture than dried.
- Toasted Sesame Oil: Use toasted sesame oil for a rich, nutty depth—just a little goes a long way.
- Oyster Sauce: Adds deep umami. Use a mushroom-based alternative for a vegan version.
- Soy Sauce + Dark Soy Sauce: Regular soy sauce provides saltiness; dark soy adds color and a touch of sweetness. If you don’t have dark soy, increase the regular soy sauce slightly.
- Shaoxing Wine: A splash adds authentic depth; substitute dry sherry or mirin if needed.
- Dark Brown Sugar: Balances the savory elements with a molasses-rich sweetness. Light brown sugar will work in a pinch.
- Chili Crunch or Chili Oil: Optional but recommended for heat and crunchy texture.
- Fresh Veggies: Broccoli, bell pepper, and carrots add color and crunch. Swap in whatever you have on hand.
- Other: garlic, green onions, water, and optional fish sauce.
- Optional Toppings: Thai basil, crushed peanuts
Recipe update info!
This recipe was updated in April 2026 with adjusted ingredients, steps, photos, and additional tips. If you prefer the original 2019 version, it’s preserved in the recipe card notes for reference.
How to cook udon noodles:
Cook udon in well-salted boiling water until just tender—about 3 minutes for fresh noodles, 8 minutes for dried. Drain and rinse briefly under cold water before tossing with the sesame dressing.
Rinsing stops the cooking and removes surface starch so the noodles don’t stick together.
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Whip up the sauce!
Whisk the sauce ingredients in a bowl or measuring cup. Taste and adjust for salt, sweetness, or heat as desired.
Cook the veg
Sauté the vegetables only until crisp-tender—about 3–5 minutes—so they keep their texture and color.
Bring it all together
Add the cooked udon and pour in the sauce. Toss until the noodles are glossy and evenly coated. If the noodles absorb too much sauce, add a splash more soy sauce or water.
Serve and DEVOUR!
Garnish with green onions, crushed peanuts, and chili crunch or oil. Add tofu, shrimp, or chicken if you’d like extra protein. Enjoy!
Expert Tips
- Don’t overcook the noodles—slightly underdone is best so they stay chewy after tossing with sauce.
- Prep ingredients ahead of time; this dish comes together quickly.
- Reheat leftovers in a skillet with a splash of water to loosen the sauce.
- Add protein like shrimp, tofu, steak, or grilled chicken, or bulk up with mushrooms, edamame, or snap peas.
Storage & Make Ahead Tips
- Store in an airtight container in the fridge for 3–4 days.
- Freezing is not recommended; udon texture degrades when frozen and thawed.
- To save time, chop vegetables and mix the sauce earlier in the day or week.
More Vegetarian Main Dishes
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Sesame Udon Noodles
Ingredients
For the Noodles & Veggies
- 3 (7 oz) packages fresh udon noodles
- 2 tsp toasted sesame oil
- 3 cloves garlic, minced
- 1 bunch green onions, chopped (whites and greens separated)
- 2 cups chopped broccoli florets
- 1 large carrot, julienned
- 1 red bell pepper, sliced
Optional Add-Ins/Toppings
- Thai basil
- Crushed peanuts
- Chili crunch or chili oil
For the Sauce
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp dark soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp Chinese cooking wine (Shaoxing)
- 1 Tbsp dark brown sugar
- 2 tsp fish sauce (optional)
Last step! If you make this, please leave a review to let others know how it went.
Instructions
- Cook the Noodles: Prepare udon according to package directions, cooking just until pliable. Drain and set aside. Do not overcook—they’ll continue to soften in the pan.
- Make the Sauce: Whisk together all sauce ingredients in a small bowl or measuring cup. Taste and adjust seasonings.
- Cook Aromatics: Heat 2 tsp toasted sesame oil in a large skillet or wok over medium heat. Add garlic and the white parts of the green onions and cook about 30 seconds until fragrant.
- Cook the Vegetables: Add broccoli, carrot, and bell pepper. Cook 3–5 minutes, tossing frequently, until crisp-tender.
- Add Noodles & Sauce: Add the udon and pour in the sauce. Toss until everything is glossy and evenly coated. If noodles absorb too much sauce, add a splash of soy sauce or water. Stir in the green parts of the green onions.
- Finish: Remove from heat and stir in Thai basil if using, letting it wilt slightly.
- Serve: Divide into bowls and top with green onions, crushed peanuts, and chili crunch or oil. Serve with your favorite protein if desired.
Notes
Tips & Tricks:
- Prep everything ahead—this dish cooks quickly.
- Serve with chicken, shrimp, or tofu for added protein.
- Store in the fridge in an airtight container for up to 3–4 days. Reheat in a skillet with a splash of water to rehydrate the sauce.
- Shaoxing wine substitutes: dry sherry, dry white wine, sake, or omit and replace with a splash of water if needed.
Original Recipe (2019 version):
The original version is available in the recipe card notes for reference.
Nutrition Information
Calories: 424 kcal
Carbohydrates: 49 g
Protein: 10 g
Fat: 23 g
Nutritional information is an estimate and should be used as a guideline only. Ingredient brands and measurements can change values.
📸 Photography by Creating Kaitlin
This recipe was originally published in February 2019 and updated in April 2026 with revised ingredients, steps, and photos.