Spicy Udon with Green Onion

This Spicy Udon with Green Onion is a fast, flavorful noodle stir-fry that hits all the right notes. Umami, just the right level of heat, and all balanced with a hint of sweetness. Using fresh udon noodles is key, with a springy, chewy texture that’s hard to beat. The sauce is simple but full of flavor, combining soy sauce, chili garlic paste, and honey to create a glossy, spicy coating that clings to every piece of pasta.

Spicy Udon with Green Onion

I’m kind of having a little fling right now with udon. Typically, I go with a good fresh yakisoba noodle if I want a noodle stir fry, but lately I’ve been picking up udon a lot more often.

You steam them first right on the griddle and it softens and helps separate them, and the sauce caramelizes slightly as it cooks, deepening its flavor and thickening just enough to coat the noodles without becoming sticky.

Green onions bring a fresh, oniony brightness that balances the rich and spicy sauce. A quick stir-fry on the hot griddle is all they need before being tossed into the finished noodles.

This recipe is quick and there’s minimal prep involved. The ingredients are easy to find and store well, making it a solid choice for your regular rotation.

Why You’ll Love This Dish

• Quick Cooking – Done in under 20 minutes with fresh ingredients and minimal prep.
• Bold Flavor – Spicy, sweet, salty, and savory in one balanced, craveable sauce.
• Great Texture – Chewy noodles and crisp-tender green onions make every bite satisfying.
• Versatile – Easily customizable with proteins or additional vegetables.
• Crowd Pleaser – Spicy enough for heat-lovers, but balanced for a wide range of palates.

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Spicy Soy Sauce Udon Grocery List

Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.

Ingredients

• Fresh Udon Noodles – These thick, chewy noodles hold sauce beautifully and are ideal for high-heat stir-frying.
• Oil – Neutral oil like canola or vegetable helps prevent sticking and supports even browning on the griddle.
• Water – Used in two parts for steaming the noodles to soften and separate them.
• Sesame Oil– Adds a deep, toasted nutty aroma and rounds out the flavors in the sauce.
• Soy Sauce – A salty, umami base that anchors the entire dish.
• Hot Water – Helps dissolve the honey and evenly distribute the sauce.
• Honey – Provides a subtle sweetness that balances the heat and salt.
• Chili Garlic Sauce – Delivers heat, tang, and depth, making the sauce complex and satisfying.
• Green Onions – Green Parts Only – Adds a fresh, sharp note and bright green color.
• Sesame Seeds – Optional but adds a nice crunch and visual contrast.

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How To Make Spicy Udon and Green Onions

Below is the quick summary of what you’re getting into if you decide to make this recipe. It is just the overview, so when you are cooking make sure to follow the complete instructions that are located at the very bottom of the page in the printable recipe card.

1. Preheat and Oil the Griddle – Heat your griddle over medium and coat with oil.
2. Steam the Noodles – Add udon, pour 1/4 cup water over, and cover. Repeat after flipping until noodles are soft.
3. Make the Sauce – Mix soy sauce, water, honey, chili garlic sauce, and sesame oil.
4. Combine and Stir-Fry – Pour sauce over the noodles and stir to coat as they cook and absorb the flavors.
5. Add Green Onions and Garnish – Stir-fry green onions briefly, then mix with noodles. Garnish with sesame seeds.

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FAQ

How can I store leftovers?

Let the noodles cool, then store them in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water to loosen the sauce if needed.

Can I make this ahead of time?

You can prep the sauce and slice the green onions ahead. The noodles are best cooked fresh, but leftovers reheat well.

What protein could I add?

Ground pork, whole shrimp, sliced chicken, pork tenderloin, or beef all would work well. Cook them separately on the griddle, then toss with the noodles and sauce.

Can I use dried or frozen udon?

Yes. Just cook and drain them according to the package instructions before stir-frying.

What can I use instead of chili garlic sauce?

Sriracha or gochujang can work in a pinch, though they’ll change the flavor slightly.

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Serve This With…

• Gyoza – Pan-fried dumplings pair well with the umami profile.
• Cucumber Salad – Crisp, refreshing contrast to the heat.
• Miso Soup – Light, savory soup rounds out the meal.
• Pickled Radish or Kimchi – Adds tang and crunch to balance the noodles.

Spicy Udon with Green Onion is the kind of dish that is fast, easy, AND delicious, which is a rare combination. It’s loaded with flavor, adaptable to whatever you have on hand, and works both as a quick solo dinner and a crowd-pleasing side. Keep this one in your back pocket for days when you want all of the flavor with 1/4 of the effort.

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