Asian Vegetable Stir-fry with Udon Noodles

5 from 7 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 2 handful Sesame
  • 500 g Broccoli
  • 1 tuber Fennel
  • 2 Pc. Pak choi
  • 4 Garlic cloves
  • 250 g French beans
  • Olive oil
  • 1 bunch Coriander

The sauce

  • 400 ml Coconut milk
  • 2 Limes
  • 5 tbsp Soy sauce
  • 4 tsp Sambal Oelek
  • 1 tbsp Maple syrup or honey


  • Peanuts
  • 300 g Udon noodles



  • Put the sesame seeds in a pan and roast them dry until they start to crack like popcorn. Then put aside. Remove the ends from the green beans, cut in half and blanch for 3 minutes in boiling salted water. Peel and finely chop the garlic, wash the broccoli and cut into small florets. Finely dice the stem. Separate the leaves from the pak choi and cut across into strips. Wash the fenchen and cut it into small cubes. Finely chop the coriander.

The sauce

  • For the sauce, mix the coconut milk with the juice of 2 limes, the sambal oelek, the soy sauce and the maple syrup.

Fry the vegetables

  • Heat the olive oil in a large pan or wok. Roast the garlic briefly and then add the white part of the pak choi, the broccoli and the fennel and fry for 5 minutes. In the meantime, drain the green beans and also add them to the pan. Add the sauce and sesame seeds and reduce briefly. When the broccoli has reached the desired consistency, remove the pan from the heat and stir in the coriander. Put the udon noodles in boiling water for 2 minutes and drain.


  • Put some of the vegetable pan in a deep plate. Place udon noodles on top and garnish with peanuts. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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