creamy udon

This creamy miso udon is loaded with garlic, onion, and mushrooms sautéed in butter to create a delicate cream sauce to pair with your udon noodles. Garnished with nori and green onions, this one-pan creamy udon is so comforting and delicious, it will easily become your weeknight go-to.

15-Minute Creamy Mushroom Miso Udon

servings (500 grams) udon noodles (preferably frozen (see notes below))

tbsp butter

garlic (minced)

onion

mushrooms

oyster sauce (or soy sauce)

heavy cream (or evaporated milk)

tbsp miso paste (white

green onion and shredded seaweed/nori (for garnish)

To prepare frozen udon noodles, run hot water over them for a few seconds, using a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat butter in a large pan over medium heat and add garlic and onion. Cook until aromatic, and add mushrooms. Add about 2 tbsp of water and oyster sauce to the pan and sauté for a few minutes until the mushrooms are lightly browned.

Add heavy cream and miso paste, and mix to combine. Bring the sauce to a boil, add the noodles and toss until evenly coated, and season with salt and pepper to taste. Garnish and enjoy!

This Dan Dan-Style Udon recipe is inspired by (as the name suggests) Chinese Sichuan Dan Dan Noodles! I put together the rich and spicy sauce I love from dan dan noodles with chewy Japanese sanuki udon to create an incredibly satisfying recipe. These Dan Dan-Style Udon Noodles are easy to make - just mix the sauce, stir-fry the tofu (which you can do in advance) to make the mince, prepare the udon, and put everything together!

Dan Dan-Style Udon Noodles

oz extra firm tofu

neutral oil

tbsp Shaoxing wine

tbsp soy sauce (adjust

1.5 tsp dark soy sauce

hoisin sauce

sugar

tbsp Asian sesame paste (or plain peanut butter)

tbsp warm water

tsp sugar

tsp sichuan pepper (ground)

tbsp chili oil

tbsp sesame oil

servings frozen Sanuki udon

Noodle water

onions

peanuts

Chili oil

PAN-FRYING THE TOFU: Heat a medium non-stick pan or skillet over medium heat. Add the oil. Once hot, add the crumbled/shredded tofu.

Spread the tofu and leave untouched for 4-5 minutes until it starts to turn golden brown. Flip or mix the tofu to cook the remaining sides.

As the tofu cooks, excess water will start to evaporate and the tofu will begin to resemble minced ‘meat’.

AIR-FRYING THE TOFU: I prefer this for a more hands-off approach. Place the crumbed/shredded tofu on the lined air fryer basket (I use parchment paper).

Leave to air-fry for 12-15 minutes at 350F or until the tofu is golden brown and lightly crisp around the edges. Flip halfway through cooking. Don’t over cook since these can become really tough.

COOKING THE TOFU (AIR-FRYING OR PAN-FRYING)

In the pan, add the shredded/minced tofu. Over medium high heat, add the Shaoxing wine.

Lower the heat then season with soy sauce, dark soy sauce, hoisin sauce, and sugar. Mix well to coat the tofu.

Leave the tofu to cook for 3-4 minutes to allow the sugars to cook and caramelize the tofu. Lower the heat as needed to prevent the sugars from burning.

Once cooked and seasoning to your liking, turn off the heat and set the tofu aside.

TOFU ‘MINCE’

Mix the sauce in a large bowl and adjust the seasonings depending on your preferred taste.

SAUCE

For the noodles, you can opt to boil or microwave the udon.

If boiling, heat a large pot of water and add the noodles in when the water starts to boil. Cook according to package instructions or until the udon has separated and is still very chewy. Set aside some noodle water.

If microwaving, place the noodles in a microwave safe bowl. Cover the noodles and microwave for 2-3 minutes or until the noodles are soft and can easily be separated.

Run the noodles through hot running water to remove any excess starch.

NOODLES

Immediately place the noodles in the bowl of sauce. Mix well. Add some noodle water or hot water, if needed, to loosen the noodles.

Top with the tofu ‘mince’, green onions, chopped peanuts, and more chili oil, if desired. Enjoy!

MIX THE SAUCE AND NOODLES

Soooo good!!! My mom is a super picky eater but she begs me to make her your tofu meat replacement recipes all the time :) Better than real meat imo

This time I used vegan mince and I also got my hands on chinese sesame paste. We love this dish sooo much, it's like being tugged in by grandma.
最好 is what I wanted to write above, embarassing :D

I cooked this with peanut butter and loved it very much. I will try it again soon, maybe using vegan mince instead to see how that goes. 四川菜与i好啦！

Such a tasty recipe, and I use the fried tofu part in many other dishes now. Thanks so much 💖

Creamy Miso Udon with Mushrooms

((best

vegetable oil

miso

unsalted butter

garlic

heavy cream

soy sauce

black pepper

green onion ((thinly sliced))

Nori seaweed

For all the mushroom, rinse and pat dry with paper towels. For the shiitake, cut off the stems and cut into stripes. For the oyster, remove stem and cut into 1-inch long stripes. For the white beech, brown beech, and makitake, trim the base of the cluster. Pull the mushrooms apart. For enoki, trim the base of the cluster and pull the mushrooms apart into small bunches.

Bring a large pot of water to a boil. Follow the udon package direction to cook the udon. Save 1 cup of udon water. Drain and rinse under cold water. Set aside.

In a large skillet over medium high heat, warm 1 tablespoon vegetable oil. Add half of the mushrooms and cook until nicely browned, about 4 – 5 minutes. Transfer to a medium bowl. In the same skillet, add another tablespoon oil. Cook the rest of the mushrooms until nicely browned. Transfer to the bowl with the other mushrooms.

In a small bowl, whisk together miso and 1/3 cup udon water until smooth.

In the same skillet over medium heat, melt the butter. Add garlic and cook for 1 minute. Add mushrooms, miso water, heavy cream, soy sauce and black pepper. Mix well. Add the udon and coat with the sauce. Cook for 2 more minutes. Taste and adjust the seasoning. Add more miso and soy sauce if needed. If the sauce is too thick, add a bit more udon water. Transfer to serving plates. Top with green onion and nori.

Simple dish but very tasty. Another kid's meal that's easy to prepare.

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15-Minute Creamy Mushroom Miso Udon

Dan Dan-Style Udon Noodles

Creamy Miso Udon with Mushrooms

Top 3 creamy udon recipes from across the web

The most viewed creamy udon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15-Minute Creamy Mushroom Miso Udon

Dan Dan-Style Udon Noodles

Creamy Miso Udon with Mushrooms

The most viewed creamy udon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine