mushroom 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 quick and easy spicy fusion recipe is so much cheaper and quicker than takeout! It&#39;s a super flexible vegetarian noodle dish that is packed with hearty gochujang mushrooms and kale. It can be a tasty side dish or an easy main meal if you throw in some protein - I love it with halloumi cheese but tofu works too!

Mushroom Gochujang Udon Noodles

peanut or vegetable oil (for cooking)

oz chestnut or portobello mushrooms (sliced)

tsp ginger (crushed)

garlic

spring / green onions

kale (approximate

portions udon noodles (I like precooked "straight to wok" style

cilantro (fresh coriander) leaves

tbsp gochujang paste

tbsp honey

mirin

soy sauce

tsp toasted sesame oil

Make the sauce by whisking all of the ingredients together in a bowl.

Place the mushrooms in a bowl and add about half of the sauce, just enough to get them all covered. Allow to marinade while you do the rest of the prep.

If your noodles need to be pre-cooked, boil them and then toss them in oil (to prevent sticking) just before moving onto the next step.

Heat a thin layer of peanut or vegetable oil in a wok or deep sided frying pan. Add the mushrooms, and let them fry undisturbed for a couple of minutes until browned, before flipping them in the pan and sauteeing them for a while until they are reduced and browned all over.

Add the ginger, garlic and the whites of the spring onion to the pan and fry for just a few moments until fragrant, then add the kale and cook until it starts to wilt.

Add the udon noodles, the green tops of the spring onions, and remaining sauce to the pan. Cook for a few more moments while the sauce bubbles and reduces and coats all of the noodles.

Serve with your choice of protein topping and some fresh cilantro (coriander) leaves for garnish if desired.

Top 2 mushroom udon recipes from across the web

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15-Minute Creamy Mushroom Miso Udon

Mushroom Gochujang Udon Noodles

Top 2 mushroom udon recipes from across the web

The most viewed mushroom udon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15-Minute Creamy Mushroom Miso Udon

Mushroom Gochujang Udon Noodles

The most viewed mushroom udon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine