Summer Vegetable Udon Noodles

Elly Pear's summery recipe for udon noodles with delicious veggies is an easy and reliable go-to vegan dinner. The thick noodles and fresh, crunchy veg make this an all-round satisfying dish.

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In Bristol, my favourite place to order a food delivery from is China Capital near Ashton Gate Stadium. Their udon noodles are the inspiration for this recipe. Fat, chewy noodles, loads of crunchy veg and a delicious saucy glaze – it’s the sort of dish I should’ve been making as a student, if I hadn’t been so busy living off hummous and toasted pitta bread.


Vegetable/olive oil, for stir-frying
1 courgette, halved and sliced
½ small onion, cut into fine wedges
3 spring onions, white and green parts divided and sliced
½ red pepper, sliced
1 handful of finely sliced red cabbage
1 x 200g tin sweetcorn
1 large handful baby leaf spinach
1 garlic clove, peeled and thinly sliced
2cm piece fresh root ginger, peeled and grated
400g pre-cooked udon noodles
2 tbsp dark soy sauce
50ml boiling water plus ½ tsp cornflour, stirred until smooth
2 tbsp rice wine vinegar
2 tsp sriracha hot sauce


Heat 1 tablespoon of oil in a wok over a medium heat.

Add the courgette slices and onion and cook for 3 minutes.

Next, add the white parts of the spring onions and the red pepper and cook for a further 2 minutes. Add the red cabbage and cook for another 2 minutes or until slightly wilted. Stir in the sweetcorn and spinach then push everything to the edges of the wok.

Add the garlic and ginger to the middle of the pan. Drizzle over another 1 teaspoon of oil and cook for a further 1 minute, stirring continually.

Meanwhile, boil the kettle. Place the noodles in a colander and pour over boiling water to separate them.

Add the soy sauce, cornflour mixture, rice wine vinegar and sriracha to the pan. Toss everything together and cook for another 1–2 minutes. Add the noodles and stir to combine.

Serve topped with the spring onion greens.

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