Asian Udon & Spinach Stir-Fry

By Friday, April 10, 2015

NOODLES! It’s been far too long.

Asian Udon & Spinach |

You know I am ALL about the super-fast weeknight noodle dish. This one is perfect because udon noodles basically come pre-cooked. So fast! And spinach is a staple in our house for smoothies, and so are green onions (not for smoothies, though) so I always have everything for this recipe.

Asian Udon & Spinach |

You’ll notice I used Epicure’s Thai seasoning. You can use any Thai seasoning, or make your own. I provided a link to an easy one from just in case! This post isn’t sponsored by Epicure or anything… in case you’re wondering!

Asian Udon & Spinach |

I have also made this and added sautéed mushrooms. Super good, unless you hate mushrooms like half the population. Bean sprouts would be delicious too! Feel free to ramp up the hoisin… that stuff is sooo good. I could eat it with a spoon.

Asian Udon & Spinach

Yield: 2 generously


375 g udon noodles
1/4 cup soy sauce
1 tsp sugar
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tsp Thai seasoning (I used Epicure, or you can make your own)
1 tbsp sesame oil
4 green onions, sliced
2 tsp minced ginger
10 oz (284 g) spinach
Sriracha, to taste (optional)


Boil noodles until tender and drain. Whisk soy sauce, sugar, vinegar, hoisin and Thai seasoning together. Heat oil in a large frying pan. Add onion and ginger and fry until fragrant. Add spinach and stir until wilted. Add sauce and noodles and fry until sauce has slightly thickened. Serve with sriracha on the side.

Adapted from Epicure

Asian Udon & Spinach |

  • Jay
    April 10, 2015

    Udon noodles always look so darn appetizing to me!

    • Julia Kent
      April 13, 2015

      They’re the best!!!

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