Name: Simple Udon Noodle Bowl with Zucchini, Mushrooms, and Basil Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 package (9 – 12 oz.) udon noodles; 1 small onion, sliced; 1 garlic clove, minced; 8 oz. mushrooms, sliced; 2 zucchini (about 3 cups), cut in half and sliced; 3 – 4 scallions, cut into 1-inch pieces; large handful bean sprouts; handful of basil, whole leaf or roughly chopped; 1 tablespoon toasted sesame oil (or water for oil-free option); 1/4 cup vegetable broth; 3 tablespoons tamari, coconut aminos, or soy sauce; 2 teaspoons pure maple syrup; 1/2 teaspoon red pepper flakes, or to taste; toasted sesame seeds, to garnish

Jump to Recipe· 3.8 from 35 reviews

If you are looking to whip up something nourishing, colorful, and downright delicious, this Simple Udon Noodle Bowl with Zucchini, Mushrooms, and Basil Recipe is going to be your new best friend in the kitchen. Bursting with fresh veggies and the comforting chew of udon noodles, it’s an effortless meal that comes together in under 30 minutes, perfect for busy weeknights or a leisurely lunch. The combination of earthy mushrooms, tender zucchini, and fragrant basil tossed in a subtly sweet and savory sauce makes every bite a delight. Trust me, once you try this recipe, it will become a staple in your rotation.

Ingredients You’ll Need

A dark wok filled with a mix of vegetables including light green and white zucchini slices, brown mushrooms, white bean sprouts, and bright green scallions. A wooden spoon with a light tan handle is resting inside the wok, stirring the vegetables. The wok is placed on a surface with a white marbled texture. The colors are natural and fresh, showing a simple and healthy stir-fry meal. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays an essential role in building layers of flavor, texture, and color. Though the list is simple, each component shines and comes together beautifully to create a bowl that’s both comforting and vibrant.

Udon noodles: These thick, chewy noodles provide a wonderful base with their soft texture.
Toasted sesame oil: Adds a fragrant nuttiness that elevates the whole dish; use water as an oil-free alternative.
Small onion: Sliced for sweetness and a hint of crunch to balance the softness of the noodles and veggies.
Garlic clove: Minced to infuse the oil with aromatic depth and subtle heat.
Mushrooms: Sliced, for an earthy, umami-rich bite that complements the tender squash.
Zucchini: Cut in half and sliced, offering freshness and a slight crunch that keeps the bowl lively.
Scallions: Cut into large pieces, providing a mild onion flavor and a pop of green color.
Bean sprouts: Add crunch and a burst of freshness that brightens every mouthful.
Fresh basil: Whole or chopped, the star herb that lends sweet, peppery notes and an irresistible aroma.
Vegetable broth: Brings moisture and helps marry the flavors without adding heaviness.
Tamari or coconut aminos: For a salty, savory backbone to the sauce without overpowering the veggies.
Pure maple syrup: Introduces just the right touch of natural sweetness to balance the savory notes.
Red pepper flakes: A gentle kick of heat that can be adjusted to your personal taste.
Toasted sesame seeds: Garnish with a nutty crunch and appealing look to finish the bowl beautifully.

How to Make Simple Udon Noodle Bowl with Zucchini, Mushrooms, and Basil Recipe

Step 1: Prepare the noodles

Start by cooking your udon noodles according to package instructions — typically boiling for just a few minutes until tender but still chewy. Once cooked, drain and set them aside. This step is quick but critical: perfect udon texture makes all the difference.

Step 2: Sauté your aromatics and vegetables

In a large skillet or wok, heat the toasted sesame oil over medium heat. Add the minced garlic and sliced onions, stirring for about four minutes until the onions soften and become translucent. This soft sweetness forms the flavor foundation.

Step 3: Cook the mushrooms

Next, toss in the sliced mushrooms and continue cooking for about three minutes. Watch how they release their juices and darken, adding a deep, savory richness to the mix.

Step 4: Add zucchini and other fresh ingredients

Add your zucchini slices, scallions, bean sprouts, and basil leaves along with the vegetable broth, tamari, maple syrup, and red pepper flakes. Cover the pan to help the veggies steam slightly and cook for 3 to 4 minutes until the zucchini just softens. This step balances freshness with tender warmth.

Step 5: Combine noodles and vegetables

Finally, add the cooked udon noodles back into the pan and gently toss everything together to coat the noodles with the delicious sauce. You can also choose to serve the noodles and veggies separately and mix them in your bowl to keep textures distinct.

How to Serve Simple Udon Noodle Bowl with Zucchini, Mushrooms, and Basil Recipe

A large dark wok filled with light-colored noodles mixed with slices of green zucchini, brown mushrooms, and translucent onion strips. Bright green basil leaves and chopped green onions are scattered on top, with a few red pepper flakes adding small touches of red. Two wooden spoons rest inside the wok, one on the left and one on the right, mixing the ingredients. The wok sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish your bowl with a sprinkle of toasted sesame seeds for a delightful crunch and a visually appealing look. If you like a bit more spice, add a dash of extra red pepper flakes, sriracha, or chili crisp to amp up the heat and flavor complexity.

Side Dishes

This noodle bowl pairs wonderfully with crisp cucumber salad or steamed edamame. Light, fresh sides will complement the warm, savory flavors without competing for attention.

Creative Ways to Present

Try serving this recipe in vibrant bowls with fresh basil leaves on top for color contrast. For a fun twist, add cubed tofu on the side or inside the bowl to bump up the protein content. You could also present it with a lime wedge for a bright citrus finish that diners can squeeze themselves.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to four days. The noodles will soak up some of the sauce, so keep it moist by stirring in a splash of vegetable broth before reheating.

Freezing

This dish freezes okay but can lose some texture, especially the zucchini and bean sprouts. If you want to freeze it, separate the noodles and vegetables to maintain better quality and thaw slowly in the fridge before reheating.

Reheating

Reheat gently in a skillet over medium low heat, adding a little vegetable broth to restore moisture. Stir frequently to warm the noodles evenly without making them mushy.

FAQs

Can I use other types of noodles instead of udon?

Absolutely! While udon noodles give this bowl its signature chewy texture, you can use soba, rice noodles, or even spaghetti in a pinch. Just adjust cooking times accordingly to avoid overcooking.

Is this recipe vegan?

Yes, it is completely vegan as written, using vegetable broth and plant-based ingredients. You can add tofu for extra protein without changing the vegan profile.

What if I don’t have tamari or coconut aminos?

Soy sauce is a fine substitute, but tamari and coconut aminos are great gluten-free alternatives that also bring a slightly different flavor. Adjust salt levels to taste if you swap.

Can I make this recipe oil-free?

Definitely! Use water or vegetable broth in place of sesame oil for sautéing. While it changes the flavor slightly, the other ingredients still shine beautifully.

How spicy is this dish?

The red pepper flakes add a mild heat that can be tempered or intensified depending on how much you use. Start with a small amount and adjust to your preference to keep it perfect for your palate.

Final Thoughts

This Simple Udon Noodle Bowl with Zucchini, Mushrooms, and Basil Recipe is a shining example of how uncomplicated ingredients can come together into something truly special and comforting. It’s quick to make, packed with fresh flavors, and versatile enough to suit your mood or pantry. I hope you enjoy creating and sharing this bowl as much as I love eating it — it’s the kind of recipe that invites you back again and again.