If I could only eat one Japanese noodle for the rest of my life I just might have to choose udon. They’re thick, soft, chewy, slurpy and so amazingly versatile that you won’t get bored with them anytime soon. This recipe for vegetable udon stir fry is quick and easy, ready in just fifteen minutes and a great weeknight dinner idea.

Summer is by far the best time to be whipping up 15-minutes meals, especially ones that don’t require you to turn on the oven. When it’s too hot to put on pants and you’d much rather be on the patio with a glass of wine than standing over a hot stove in the kitchen, this recipe is for you! Simply give your noodles a quick soak to separate, throw some veggies in the wok with a bit of water to steam, pour over the sauce and Bob’s your uncle. Dinner in 15.

The Japanese really have the noodle game covered. Don’t get me wrong, Italy, I will forever love pasta e fagioli (another great summertime meal, btw), but the variety in tastes, textures and ingredients of Japanese noodles are unmatched, in my humble opinion. Instant ramen has had its day in the spotlight but now it’s the turn of soba and udon to take over the world.

Both soba and udon can be served hot, cold, in soups, with any combination of veggies or sauce. I’ve already got two soba recipes on the blog: sesame-ginger soba and soba with shiitake mushrooms , both of which are quick and easy, but I’m sure that this vegetable udon stir fry will be just the first of many, many udon recipes to come.