How to make spicy udon noodle recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
spicy udon noodle

We love udon noodles, especially fresh ones. They are very fun to eat and they soak up sauces like no other type of pasta. We always have them ready for evenings when a quick and delicious dinner is needed. You can make this spicy udon noodle recipe in just 15 minutes from start to finish.

This recipe is a great base for your experiment, featuring very basic ingredients. You can add a meatier meal or more protein such as shrimp, chicken or pork. Everything that you have around would make a perfect addition. We recommend trying more vegetables, for example bean sprouts, bell peppers and shredded cabbage.

How to make spicy udon noodle recipe

This recipe features thick delicious udon that makes for a filling, flavorful meal. It's very healthy, packed with vegetables and flexible to your own spice tolerance and taste.

Course Lunch & dinner
Cuisine Japanese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 453 kcal


  • 2 tbsp vegetable oil
  • 2 tbsp sesame oil
  • 1 medium chopped onion
  • 2 cloves minced garlic
  • 2 tbsp minced fresh ginger
  • 1 red bell pepper, sliced
  • 5 sliced button mushrooms
  • 5 cups veggie brotj
  • 1 juiced lime
  • 1.5 tbsp sriracha hot sauce
  • 1 tbsp red chili garlic paste
  • 1 tbsp miso paste
  • 2 tbsp soy sauce
  • 1 beaten eggs
  • 1/4 red cabbage for garnish
  • 2 packs udon noodles


  1. Take a big saucepan, heat vegetable and sesame oils. Add garlic, onion and ginger and cook for 3 minutes. They should be a bit soft. Stir in red bell pepper and mushrooms. Cook everything for 2 more minutes. Onions will get brown, vegetables will become soft.

  2. Add in hot sauce, broth and soy sauce. Stir until all ingredients mix together, bring to a low boil. Add chili garlic paste and miso paste. Simmer for 2 more minutes.

  3. Bring soup to boil, stir in an egg. The egg should form the web, the appearance will be thin and white. Keep the soup on high heat, add udon. Boil for 3 minutes, simmer everything for 5 minutes. Serve with carrot and red cabbage. It can sit in a fridge for 2 days.

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