Yaki Udon with Cabbage and Snap Peas
Kids come running for noodles, and this one is loaded with the market. Thick, chewy udon stir-fried with cabbage, snap peas, and bok choy in a savory-sweet soy glaze - fast, satisfying, and a great way to move a haul of summer vegetables. Fully plant-based and gone in minutes.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Method
- Stir-Fry
Yaki udon is a stir-fry, so everything happens fast and hot - have every vegetable cut and the sauce whisked before the pan gets going. Sear the vegetables so they keep some crunch, then the noodles go in last to catch the glaze and pick up a little char.
What actually matters here
- Have everything cut and the sauce whisked before you start - a stir-fry moves fast.
- Sear the vegetables hot so they keep a little crunch instead of going soft.
- Add the udon last and let it catch some char and soak up the glaze.
Ingredients
Serves 4.
Noodles and Veg
- 14 ozudon noodles (fresh or frozen)
- 3 cupsshredded cabbage
- 2 cupssugar snap peas
- 2baby bok choy, sliced
- 1carrot, julienned
- 4scallions, cut in batons
- 3garlic cloves
- 2 tbspneutral oil
Glaze
- 3 tbspsoy sauce
- 2 tbspmirin
- 1 tbsprice vinegar
- 1 tbspmaple syrup
- 1 tbsptoasted sesame oil
To Finish
- 1 tbsptoasted sesame seeds
- extra scallion
Before you start
- Whisk the glaze.
- Cut all the vegetables and separate the udon (rinse under warm water if frozen).
- Slice the scallions and mince the garlic.
Method
- Heat the oil in a wide skillet or wok until very hot.
- Add the carrot, cabbage, and snap peas; sear 2 to 3 minutes, keeping some crunch.
- Add the bok choy and garlic and toss 1 minute.
- Add the udon and the glaze; toss until the noodles are coated and glossy.
- Let the noodles sit 30 seconds to catch a little char, then toss again.
- Finish with scallion and toasted sesame seeds.
How you know it is right
- The noodles are glossy and lightly charred.
- The vegetables keep a bit of crunch.
- The glaze coats everything without pooling.
- It disappears off the plate.
How to serve it
Serve hot straight from the pan, with chili crisp on the side for anyone who wants heat.
If you want it simpler
- Any quick-cooking noodle works - lo mein, ramen, or even spaghetti in a pinch.
- Pre-shredded coleslaw mix stands in for the cabbage and carrot.
Cut everything first, sear the vegetables hot, and let the udon catch the glaze.
This dish came from the SEASON plan for August 3 - 9, 2026, alongside nine other dinners and one shopping list.
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Written and tested by Chef Michael Rossi, who has spent thirty years in professional kitchens including Napa Rose, THE RANCH, The Masters at Augusta National, and The Beach Club. Every SEASON recipe is one he has cooked on a real line before it reaches a home kitchen.