Made with a few simple ingredients, this mushroom udon recipe comes together so easily! Featuring chewy, bouncy noodles in a savory sauce and sautéed mushrooms, this mushroom udon is a big bowl of comfort!
There’s nothing better than a big bowl of udon noodles. They’re chewy, bouncy, slurpable, and thiiiiick. Paired with tender mushrooms and a savory sauce, this mushroom udon is an irresistible bowl of goodness. Adapted from my beef udon recipe, this mushroom version is a tasty meatless version.
Why You’ll Love This Recipe
- It’s a quick recipe. The part that takes the longest is sauteeing the mushrooms. I like mine deeply golden, so I take my time cooking the mushrooms, but the whole recipe shouldn’t take you longer than 20 to 25 minutes to whip up.
- This udon recipe relies on kitchen staples. I always have udon noodles in my freezer and the sauce is made with pantry staples. The only thing you might have to buy are the mushrooms!
- It’s full of flavor! Trust me, you’ll want to make this weekly.
Ingredients You’ll Need
- soy sauce — I recommend using low sodium soy sauce.
- garlic powder — just a pinch for some extra flavor.
- oyster sauce — don’t worry, while it’s made from oyster extract, it doesn’t taste like oysters! Not sure what it is? Check out my post on What Is Oyster Sauce.
- mirin — mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey. See my post on What is Mirin for more recipes using mirin!
- brown sugar — I use regular brown sugar, but you can use light or dark brown sugar.
- sesame oil — or regular olive oil. Pick your favorite to saute the mushrooms in.
- mushrooms — you can get fancy and use shiitake mushrooms or oyster mushrooms, but I’m using sliced cremini mushrooms. I sliced my own but you can buy them pre-sliced to save time.
- udon noodles — I use frozen udon noodles, but you can use any type! Udon noodles are a type of thick noodle made from wheat flour, commonly used in Japanese cuisine.
How to Make Mushroom Udon
- In a small bowl or measuring cup, combine the soy sauce, garlic powder, oyster sauce, mirin, and brown sugar. Mix well and set aside.
- Bring a pot of water to a boil.
- Meanwhile, in a large skillet, heat up the oil over medium heat and add the mushrooms.
- Cook the mushrooms, stirring occasionally, for 8 to 10 minutes or until browned to your liking.
- As the mushrooms cook, cook the udon in the pot of boiling water according to the package’s instructions. Mine takes 1 minute to cook. Drain the noodles and add them to the skillet of mushrooms.
- Stir the sauce again before adding it to the skillet of mushrooms and udon noodles.
- Toss until well combined. Garnish with green onions and sesame seeds if desired.
Recipe Tips and Notes
- For a little bit of extra kick of heat, add sriracha sauce to the sauce or a sprinkle of gochugaru or shichimi togarashi. Chili oil is a great option as well.
- You can also add some corn, spinach, peas, or carrots to the noodles to add a little bit of extra nutrition to the dish.
- Make sure not to overcook your noodles, or they’ll become mushy! Double-check the instructions on your package of udon noodles. I have bags that require 5 minutes of cook time and bags that require 1.
Make Ahead Tips
- Meal prep: once cooled, store the cooked mushroom udon in an airtight container for up to 4 days in the fridge.
- Reheat: reheat the mushroom udon stir fry in a skillet or microwave until warm. You can add a splash of water to help loosen the noodles.
Types of Udon Noodles
There are a lot of options when it comes to buying udon noodles. Here are the ones that I see readily available in stores.
- Shelf Stable Udon Noodles: There are udon noodles that you find on the shelf at the store. It really depends on the brand when it comes to the shelf-stable ones, as I find some to have a really strong aftertaste to them. (The first one pictured)
- Fresh Udon Noodles: If you can find fresh udon noodles in the refrigerated section. I like using these noodles when possible, but they do expire relatively quickly, so I can’t stock up on them! I usually have to use them within the week of purchasing them. (The second one pictured)
- Frozen Udon Noodles: This one is one of my favorite options if you cannot find fresh udon noodles. As they’re frozen, they can essentially live forever in my freezer and satisfy my cravings whenever I get hit with them! (The third one pictured)
- Dried Udon Noodles: Not pictured above, but dried udon noodles look similar to dried spaghetti noodles. These are convenient as you store them like you would pasta. However, they’re not my favorite as they’re not as plump and chewy as fresh udon noodles.
All of these noodles are great options for mushroom udon or any udon recipe. Pick your favorite or most convenient one for this mushroom udon stir fry. It’s meant to be a quick and easy recipe that you can throw together quickly, so don’t stress out if you can get a specific type of udon noodles.
More Recipes Using Udon Noodles
Got extra udon noodles to use up? Try these ones:
Mushroom Udon
Made with a few simple ingredients, this mushroom udon recipe comes together so easily! Featuring chewy, bouncy noodles in a savory sauce and sauteed mushrooms, this mushroom udon is a big bowl of comfort!
Servings: 3 servings
Instructions
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In a small bowl or measuring cup, combine the soy sauce, garlic powder, oyster sauce, mirin, and brown sugar. Mix well and set aside.
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Bring a pot of water to a boil.
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Meanwhile, in a large skillet, heat up the oil over medium heat and add the mushrooms. Cook the mushrooms, stirring occasionally, for 8 to 10 minutes or until browned to your liking.
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As the mushrooms cook, cook the udon in the pot of boiling water according to the package’s instructions. Mine takes 1 minute to cook. Drain the noodles and add them to the skillet of mushrooms.
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Stir the sauce again before adding it to the skillet of mushrooms and udon noodles.
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Toss until well combined. Garnish with green onions and sesame seeds if desired.
Nutrition Per Serving
Calories: 714kcal | Carbohydrates: 133g | Protein: 31g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 3173mg | Potassium: 782mg | Fiber: 10g | Sugar: 28g | Vitamin C: 0.03mg | Calcium: 45mg | Iron: 1mg
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