Sweet & Spicy Udon Stir Fry

Recipe by Gina Chong   A quick and easy meal that’s both healthy and satisfying – also makes great leftovers!



Prep Time

5 min

Cook time

20 min


  • 3 tablespoons red pepper paste (gochujang)

  • 2 tablespoons granulated sugar

  • 2 tablespoons rice vinegar

  • 1 tablespoon soy sauce

  • 1 clove garlic, minced

  • 1 tablespoon sesame oil

  • 1 tablespoon lemon lime soda (optional)

  • 2 packages (7 oz.) Udon noodles (14 oz. total)

  • 4 eggs

  • 1 tablespoon olive oil

  • 2 cups sliced mushrooms

  • 2 cups broccoli florets

  • 1 can (11 oz.) Libby's Whole Kernel Sweet Corn Vacuum-packed

  • 1 can (14.5 oz.) Libby’s Sliced Carrots, drained

  • 1 stalk scallion/green onion, sliced (for topping)


1. Combine all sauce ingredients in a small bowl and set aside: red pepper paste, sugar, rice vinegar, soy sauce, garlic, sesame oil & lemon lime soda.

2. Fill small saucepan with water and bring to a boil. Cook udon noodles according to directions. Drain and set aside.

3. Fry each egg sunny-side up and set aside.

4. Warm oil in large pan over medium-high. Add mushrooms, let cook 3 minutes without stirring. Add broccoli and stir, cook 2 minutes then pour in 2 tablespoons water and cover. Cook 2 more minutes until broccoli is tender-crisp. Add corn, carrots, noodles, and sauce. Gently stir to coat. Once ingredients are warmed through, remove from heat. Serve topped with scallions/green onion.