How to Make Vegetable Udon Stir Fry (Traditional & Healthy Version)
Vegetable Udon Stir Fry is a vibrant and wholesome dish that beautifully showcases Malaysia’s multicultural cuisine. This recipe draws inspiration from the beloved Japanese udon, fused with local Malaysian flavors and fresh garden vegetables. In bustling urban areas like Kuala Lumpur and Penang, stir-fried noodles are a lunchtime staple, enjoyed by people from all walks of life. This vegetarian-friendly dish is both hearty and full of flavor, with a medley of crunchy vegetables, chewy udon noodles, and a savory stir-fry sauce with a touch of kicap manis (Malaysian sweet soy sauce). Malaysian Vegetable Udon Stir Fry is perfect for those seeking a nourishing, plant-based meal that doesn’t compromise on taste. The combination of locally available vegetables—like sawi (mustard greens), carrots, and capsicum—provides a rainbow of nutrients. Aromatics such as bawang putih (garlic), cili merah (red chili), and a hint of lemongrass elevate the dish, celebrating Malaysia’s love for bold flavors. It’s a great choice for lunch, quick to prepare, and customizable for any dietary need, making it popular among health-conscious Malaysians.
Ingredients
- 200g Fresh udon noodles (Mee udon)
- 1 medium Carrot (Julienned)
- 1/2 medium Red capsicum (Sliced)
- 1 cup Sawi (mustard greens) (Chopped)
- 1 cup Cabbage (Sliced thinly)
- 4 pieces Shiitake mushrooms (Fresh or rehydrated dried, sliced)
- 3 cloves Garlic (bawang putih) (Minced)
- 1 Red chili (cili merah) (Sliced thinly, adjust for spiciness)
- 1 stalk Lemongrass (Inner white part, finely chopped)
- 2 tbsp Kicap manis (sweet soy sauce)
- 1 tbsp Light soy sauce
- 1 tsp Sesame oil
- 1 tbsp Cooking oil (Can use sunflower or canola)
- 1/4 tsp Black pepper (Freshly ground)
- 2 stalks Spring onion (Sliced, for garnish)
Step-by-step instructions
Step 1 · Prepare all vegetables: julienne the carrot
Prepare all vegetables: julienne the carrot, slice the capsicum, cabbage, and mushrooms, chop the sawi, and mince the garlic, chili, and lemongrass.
Step 2 · Heat cooking oil in a large wok over medium-high heat
Heat cooking oil in a large wok over medium-high heat. Add garlic, lemongrass, and red chili. Stir-fry until fragrant, about 1-2 minutes.
Step 3 · Add carrots
Add carrots, capsicum, cabbage, and mushrooms. Stir-fry for 3-4 minutes until vegetables begin to soften but remain crisp.
Step 4 · Toss in the sawi and cook for another 2 minutes until just wilted
Toss in the sawi and cook for another 2 minutes until just wilted.
Step 5 · Add the udon noodles directly to the wok
Add the udon noodles directly to the wok. Pour in kicap manis, light soy sauce, and black pepper. Stir-fry everything together for 3-4 minutes, ensuring the noodles are fully coated and heated through.
Step 6 · Drizzle with sesame oil and toss to combine
Drizzle with sesame oil and toss to combine. Taste and adjust seasoning if needed.
Step 7 · Transfer to serving bowls and garnish with sliced spring onion
Transfer to serving bowls and garnish with sliced spring onion. Serve hot and enjoy!
Why this recipe is healthy
Packed with colorful local vegetables and minimal oil, this stir fry supports weight management and overall well-being. The plant-based ingredients deliver essential nutrients without excess calories. Using fresh, whole foods and reducing processed sauces ensures lower sodium and higher fiber, making it a nutritious option for vegetarian and health-conscious eaters.
A note on tradition
Stir-fried noodle dishes are a staple in Malaysian hawker centres and home kitchens, enjoyed by all ethnic communities. This version, focusing on vegetables and udon, is especially popular in urban areas with Japanese influence and among those embracing vegetarian diets. It’s a favorite for quick lunches or light dinners, especially during warm afternoons and festive gatherings where a healthy option is appreciated.