This Vegan Meal Prep Japanese Stir Fry Udon Noodles is the Perfect Make Ahead Meal for a Busy Week. Add Mushrooms, Broccoli and Red Bell Pepper for a Hearty Meal. Serve with Japanese Edamame and Cucumber Salad
I am falling for the meal-prep craze
…..and I am liking it!
I am LOVING it!
I am all about making fresh meals, so, I was slow to adopt to the meal prep concept. I didn’t understand why I should make food on Sunday and eat it on Friday!!
Will it still be fresh?
Will it still contain its scrumptious flavors?
So, when I made my overnight oats because I was going to have a week filled with craaaaazy schedule, I thought I would try breakfast meal prep. What could it hurt, right? Its only breakfast!
That week was so busy and having not to worry about one meal made a world of a difference!
It made a believer out of me and I am so glad that I tried it.
Now, I have graduated to lunch and dinner meal prep recipes! I am so addicted to the concept that I am working on making make ahead recipes from around the world.
First, there was this Fajita Quinoa Bowls with Mexican influence. There was so delicious and I loved not having to worry about lunch for 5 whole days!
So, now, I tried Japanese Cuisine! I am a novice to this cuisine, but, I am so facsinated by it. There are so few vegetarian meals, so, I am working on creating more recipes. My last attempt was this spicy orange tofu with soba noodles.
I found these amazing (affiliate link) 3 compartment meal prep containers on amazon and I just couldn’t resist getting them! Aren’t they so cool? They also came with 5 sauce cups. I used the sauce cups for my Japanese Cucumber Salad.
This recipe will make enough for 5 containers, even though the picture shows 4 containers. The official reason is that my camera can’t fit 5 containers.
The unofficial answer is that I couldn’t wait and so, I ate some of the stir fry after I cooked them. Yes, I have the will power of an ant!
I like this recipe because I can add a little variety to my dinner. The spicy edamame pods are a nice palate cleanser and the cucumber salad is a good appetizer. Dinner is not going to be boring!
Udon noodles have been hard to find in my local grocery store and even in my local Asian grocery store. So, I ordered them from (affiliate link) Amazon. These are not just any udon noodles. I found the thick, white and fluffy udon noodles that are soooo easy to cook! They are vegan-friendly and ready in 2 minutes flat!
In this recipe, I also make use of the delicious Japanese Seven Spice Seasoning. I have to say that I am in LOVE with it! If you haven’t tried it yet, you are missing out.
If you use it daily, please tell me what you think of it?
What is your favorite meal prep recipe?
Japanese Stir Fry Udon Noodles
Meal Prep - Japanese Stir Fry
Quick and Easy Vegan Japanese Stir Fry Udon Noodles made with vegetables
- 2 tsp Coconut Oil
- 1 tsp Ginger Shredded
- 1 Red Bell Pepper Julienned
- 2 cups Button Mushrooms thinly sliced
- 2 cups Broccoli Crowns
- 1/4 cup Dried Shitake Mushrooms Sliced
- 1 Zucchini Spiralized
- 14.2 oz Udon Noodles 1 Packet
- 1 Tbsp Rice Wine Vinegar
- 1 tsp Japanese Seven Spice Seasoning
- 1 Tbsp Soy sauce
- 1/2 tsp Pink Himalyan Salt
- 1/8 tsp Miso Paste Optional
- 1/2 cup water divided into 2 parts
- 2 tsp Sesame Seeds
- 1/2 cup Green Onions Chopped, For Garnish
In a small bowl, add the dried shitake mushrooms and top with 1/2 cup warm water. Set aside
In a stir fry pan, add the coconut oil and heat on medium for 30 seconds
Add the ginger, garlic and red bell peppers. Saute until soft (about 3 minutes)
Add the mushrooms and saute for 3 minutes
Add broccoli and saute until soft (about 5 minutes)
Drain and squeeze water out of the shitake mushrooms before adding to the pan
Add the Zoodles (See Notes)
Add the Udon Noodles (See Notes)
Add 1/4 cup water
Add the remaining ingredients, except the sesame seeds and green onions
Cook for another 5 minutes and then turn off the heat. Leave noodles in the pan for a few minutes
Add the sesame seeds and green onions
Transfer to meal prep containers and refrigerate (See Notes)
- So, I bought zoodles a while back (for my Souvlaki Recipe) and then froze what I didn't use. That's why they look frozen in the picture. You can add regular or frozen zoodles.
- The Packet I bought from Amazon had 2 Udon pouches in it. I used both. Once you add it to the pan and add the water, let it sit for about a minute before stirring it. This will prevent it from breaking up
- I used 3 compartment containers and added edamame pods to one and cucumber salad to the other. If you use the same setup, remove the cucumber before heating the container.
- I recommend you refrigerate, not freeze the containers once you have filled them up. Use it up in one week.