Udon Noodle Stir Fry with Mushrooms Recipe kicks off any meal with a satisfying mix of chewy noodles and earthy mushrooms. If you enjoy quick, tasty dishes that pack a punch without needing a ton of ingredients, this one’s for you. Plus, it’s a great way to sneak in some veggies while still feeling like you’re treating yourself.
Why You Should Try This Udon Noodle Recipe
This recipe brings together the perfect balance of flavors and textures. Udon noodles have that lovely thick and chewy texture that holds up well in stir fries. Mushrooms add a savory, umami depth that makes each bite interesting. It’s a one-pan wonder that’s quick to whip up after a busy day or when you just want something comforting without fuss.
I’ve made this dish countless times, and it never fails to impress friends and family. It’s flexible, too, so you can toss in whatever veggies or proteins you have on hand. Plus, it’s a great way to get a little creative with sauces and spices.
Ingredients You’ll Need
- 8 oz udon noodles (fresh or frozen)
- 2 cups mixed mushrooms (shiitake, cremini, button)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (or vegetarian alternative)
- 1 teaspoon sugar
- 1/2 cup sliced green onions
- Optional: sesame seeds for garnish
How I Make Udon Noodle Stir Fry with Mushrooms
- Cook the udon noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and onion, stir-frying until fragrant and slightly softened.
- Toss in the mushrooms and cook until they release their moisture and start to brown.
- Stir in the cooked noodles.
- Pour soy sauce, oyster sauce, and sugar over the noodles and mushrooms. Toss everything together to coat evenly.
- Cook for another 2-3 minutes, allowing the flavors to meld.
- Sprinkle with green onions and sesame seeds before serving.
Tips
- Use fresh or frozen udon noodles for the best texture. Avoid dried ones unless you soak them properly.
- Don’t overcrowd the pan; mushrooms release water, so give them space to brown nicely.
- Adjust the sauce to your taste. If you want it saltier, add more soy sauce. For sweetness, a touch more sugar works.
- If you like your stir fry with a bit of crunch, add chopped nuts or water chestnuts at the end.
Variation To Try
If mushrooms aren’t your favorite, no worries. Try swapping them with bell peppers, snap peas, or even bok choy for a fresh crunch. For protein, tofu, chicken, or shrimp work beautifully here.
Want a gluten-free option? Use rice noodles or gluten-free udon-style noodles. You can also play around with the sauce by adding a splash of sesame oil for nuttiness or a pinch of chili flakes if you like a bit of heat.
Mistakes to Avoid
- Overcooking the noodles can make them mushy. Keep an eye on them and drain promptly.
- Adding too much liquid can turn the dish soggy. Use sauces sparingly and toss quickly.
- Skipping the step of browning mushrooms means missing out on that rich flavor. Patience pays off here.
- Forgetting to taste as you go can result in a bland dish. Adjust seasoning gradually.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if it feels dry.
Nutrition Information
- Calories: 420 kcal
- Carbohydrates: 60 g
- Protein: 12 g
- Fat: 10 g
- Fiber: 5 g
- Sugar: 6 g
Udon Noodle Stir Fry with Mushrooms
Ingredients
Method
- Cook udon noodles according to package instructions, drain and set aside.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add mushrooms and bell peppers, cook until tender, about 5 minutes.
- Stir in cooked noodles, soy sauce, and sesame oil, and toss to combine.
- Cook for an additional 2-3 minutes, stirring frequently.
- Garnish with green onions and serve hot.