One of the hardest things about consistently making healthy choices is finding new meals that fit into busy lifestyles. Busy days call for quick and simple recipes with the power to dissipate any lingering weekday blahs. That’s why I’m here just in time for weekend meal prep with these quick and easy udon noodles with seasonal asparagus and greens.
When I’m asked about quick and easy meals, buddha bowls and tacos almost always come to mind first but putting together these easy 15 minute udon noodles reminded me there are definitely other options.
How udon noodles will save your week:
Quick and easy aren’t the only benefits of this nutritious, veggie-packed plant-based dish.
These udon noodles are also versatile and travel well. Serve hot and fresh for a quick balanced dinner or pack up a jar and take it along with you for a delicious Asian-inspired noodle salad that’s sure to make office eating a little more enticing.
Great served warm, room temperature, or chilled, you can’t wrong with this time-saving noodle salad.
There’s no time like the spring for all things green, so I tossed my noodles with lightly cooked asparagus, edamame, green onions, and baby spinach. If you’re making udon noodles during the summer, fall, or winter, you can easily swap in your favorite seasonal vegetables to maximize cost, nutrition, and flavor.
Formula for Weekday Udon Noodles:
cooked udon noodles + stir-fried seasonal vegetables + sesame oil sauce = weekday meal perfection
You’re only 15 minutes away from quick, healthy, and delicious udon noodles that can be prepared in advance to save you from those coming weekday blahs, so what are you waiting for? Let’s get prepping.
- 2 bundles dried udon noodles preferably whole wheat, substitute with another Asian-style noodle if desired
- 2 tablespoons toasted sesame oil
- 2 cups asparagus ends chopped off and thinly sliced on a bias
- 1 cup frozen shelled edamame
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
- 1 tablespoon rice wine vinegar
- 1 teaspoon maple syrup or honey
- 1 teaspoon soy sauce or tamari
- 1/2 teaspoon fresh grated ginger
- 1 cup packed roughly chopped baby spinach
- Optional toppings: black pepper crushed red pepper, crumbled seaweed snacks (I used wasabi flavor)
- Add noodles to boiling water and simmer 5 minutes or until cooked. Drain and rinse noodles with cold water and set aside.
- While noodles are cooking, heat oil in a wok or large skillet. Once hot, add asparagus and cook 3-4 minutes. Add edamame, green onions, vinegar, maple syrup/honey, soy sauce/tamari, and ginger and cook until edamame is warmed through, 3-4 additional minutes.
- Add baby spinach and toss with noodles until mixed and noodles are coated in sauce. Remove from heat and top with black pepper, crushed red pepper, and/or crumbled seaweed snacks as desired. Serve hot or allow to cool to room temperature. Noodles can also be chilled and served as a salad. If noodles are sticking together, mix with 1-2 additional teaspoons oil as needed. Enjoy within 5-7 days.