This easy recipe for Mushroom Udon Noodles features thick, chewy noodles in soy sauce with meaty cremini mushrooms. It's my kids' favourite comfort food and comes together in minutes.
What is udon?
Udon is a thick noodle made from wheat flour and tapioca starch that is commonly found in Japanese cuisine.
It has a very bouncy, chewy texture and clings to sauces well.
Udon is a versatile noodle that can be stir-fried (yakiudon) or served in light broth.
Why you'll love this recipe
This recipe is really simple to put together.
By stir frying the mushrooms first, most of the liquid gets evaporated, which intensifies that mushroom- umami flavor.
It only requires a few ingredients and can be whipped up within 30 minutes.
This dish is naturally vegan/vegetarian and dairy-free (just omit serving with an egg).
Ingredients you'll need
- udon noodles: you can use fresh or frozen, I prefer frozen udon as it yields a more chewier texture
- mushrooms: sliced; I used fresh cremini mushrooms, but you can use white button, oyster, enoki, shiitake mushrooms, or an assortment; if using dried mushrooms, be sure to rehydrate them in warm water first
- garlic cloves: minced; if you have it, black garlic is also really good in this as well
- vegetable oil: or any neutral oil
- soy sauce: I use both regular light soy and dark soy (for colour); you can use miso paste if you have that on hand
- black pepper
- sesame oil: for aroma
- green onions/scallions: for garnish
- sesame seeds: optional; for garnish
You can find these ingredients at your local Asian supermarket or Japanese grocery store.
How to make it
Bring water up to a boil in a large pot.
Add in the udon noodles and cook until al dente, be sure not to overcook.
Drain the noodles and rinse under cold water. Set aside.
Heat a large pot or skillet over medium high heat and add in vegetable oil.
Add in the sliced mushrooms and sauté, stirring every so often, until the mushrooms cook down and most of the liquid has evaporated (leaving a little bit of liquid behind), about 7-8 minutes.
Next, add in the minced garlic and continue to stir until softened and fragrant.
Reduce the heat, transfer the drained udon noodles into the pot and add in 1 tablespoon of light soy sauce and 1 tablespoon of dark soy sauce.
Use a pair of tongs to coat the noodles in the sauce and season with black pepper.
Taste and adjust seasoning to your liking.
Remove from heat and drizzle in sesame oil.
Give the noodles a final toss and garnish with green onions and sesame seeds if desired.
Optional additions & substitutions
For extra flair, try adding a fried egg to the noodles. (If you're vegan, omit).
Add cubed pan-fried tofu for extra protein.
Instead of soy sauce, try using miso paste, which is a salty fermented soy bean paste -- start with a little, it goes a long way!
Add in spinach or bok choy.
If you can't tolerate gluten, try using a thick rice noodle (and be sure to use a gluten-free soy sauce, such as tamari).
Sprinkle on black and white sesame seeds.
Add additional green onions, or cilantro.
For a spicy kick, try adding Mala chili spice or chili oil.
How to serve & store
It's best to serve Mushroom Udon noodles immediately.
Over time, the noodles will swell and expand, but can still be enjoyed.
Store any leftover noodles in an airtight container in the fridge for up to 3 days.
How to reheat
To reheat the noodles:
- place into a microwave-safe bowl
- add a little water
- cover and heat for 1-2 minutes, until warmed through
Other noodle recipes you may like
Be sure to check out these recipes:
Beef Udon With Egg (Niku Tama Udon)
Quick & Easy Scallion Oil Noodles
Jjajangmyeon (Korean Noodles in Black Bean Sauce)
Kolo Mee (Dry Sarawak Malaysian Chinese Noodles)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Easy Soy Mushroom Udon
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 500 g udon noodles 2 packs (frozen)
- 1 lb mushrooms sliced
- 5 garlic cloves minced
- 1 tablespoon vegetable oil
- 1 tablespoon light soy sauce adjust according to your taste
- 1 tablespoon dark soy sauce
- ½ teaspoon ground black pepper
- 1 teaspoon sesame oil
- green onions/scallions chopped
- sesame seeds
- Bring water up to a boil in a large pot.
- Add in the udon noodles and cook until al dente, be sure not to overcook.
- Drain the noodles and rinse under cold water. Set aside.
- Heat a large pot or skillet over medium high heat and add in vegetable oil.
- Add in the sliced mushrooms and sauté, stirring every so often, until the mushrooms cook down and most of the liquid has evaporated (leaving a little bit of liquid behind), about 7-8 minutes.
- Next, add in the minced garlic and continue to stir until softened and fragrant.
- Reduce the heat, transfer the drained udon noodles into the pot and add in 1 tablespoon of light soy sauce and 1 tablespoon of dark soy sauce.
- Use a pair of tongs to coat the noodles in the sauce and season with black pepper.
- Taste and adjust seasoning to your liking.
- Remove from heat and drizzle in sesame oil.
- Give the noodles a final toss and garnish with green onions and sesame seeds if desired.
- Serve immediately.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
There's something very special and cozy in the combination of noodles, sesame oil, and soy sauce. Absolutely delicious dish!
David @ Spiced
Oh I can see why this is your kids' favorite comfort food! It looks delicious. I want to try it with tamari now. And perhaps a spoonful of crispy chili oil, too. Yum!
I absolutely love recipes that you can stir fry like this soy mushroom udon. Love that fried egg on top too! Yum!
Raymund | angsarap.net
Looks really nice simple and delicious!