Japanese-inspired

Miso Sesame Freezer Udon Stir-Fry

Frozen udon, edamame, mixed vegetables, cabbage, miso, sesame, and egg make a fast freezer-aisle dinner with real sauce.

0.0 average rating 0 ratings By Recipes Worth Cooking Test Kitchen
Miso Sesame Freezer Udon Stir-Fry

I like frozen udon because it gives a freezer dinner real chew.

It thaws in minutes and can handle a quick stir-fry without turning mushy.

The sauce is what keeps this from tasting like a bag of vegetables. Miso, soy, rice vinegar, sesame, and a little butter make it glossy and savory without needing a long ingredient list.

Edamame adds protein, cabbage adds volume, and egg makes the whole pan feel more complete.

Keep the heat high so the vegetables lose moisture instead of steaming the noodles.

For something else to cook in the same spirit, try Freezer Dumpling Vegetable Fried Rice or Miso Brown Butter Dumpling Cabbage Skillet.

Jump to Recipe

Directions

  1. Soak frozen udon in hot water for 2 minutes, then drain.
  2. Whisk miso, soy sauce, rice vinegar, sesame oil, and 2 tablespoons water.
  3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat.
  4. Add cabbage, edamame, and frozen vegetables and cook for 5 minutes.
  5. Push vegetables to one side, add eggs, and scramble until just set.
  6. Add udon, sauce, and butter, tossing for 2 to 3 minutes until glossy.
  7. Serve with sesame seeds, scallions, or chili crisp.

Nutrition

Nutrition Information

Estimated per serving: 510 calories, 22 g protein, 70 g carbohydrates, 17 g fat.

Variations

Recipe Variations

- Use soba noodles instead of udon.
- Swap mixed vegetables for frozen broccoli.
- Add a spoonful of peanut butter to the sauce.

Notes

  • Do not boil frozen udon fully before stir-frying; it only needs to loosen.
  • Use a wide pan so frozen vegetables can shed moisture.
  • Add shredded chicken or tofu if you want more protein.

Community

Ratings & Reviews

No reviews yet

Cook it, rate it, and help future readers decide if this recipe belongs in their rotation.

Keep Cooking

Related Recipes