Quick & Easy Mushroom Udon Stir Fry
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2
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Calories
1523 kcal
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Course
Main Course
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Cuisine
Japanese
Quick & Easy Mushroom Udon Stir Fry
Description
This recipe uses udon noodles combined with fresh enoki and king oyster mushrooms, Napa cabbage, green onion, and garlic. The noodles and vegetables are cooked separately before coming together in a flavorful sauce made of soy sauce, dark soy, oyster sauce, sesame oil, black vinegar, and black pepper. The mushrooms soften during the stir-fry, providing meaty textures, while the cabbage adds freshness and a slight crispness.
The cooking method includes blanching the udon noodles briefly if frozen to prevent sogginess, then stir-frying garlic and green onions to release aroma. Mushrooms are cooked until tender before adding noodles and sauce, followed by quickly cooking the Napa cabbage to keep its texture. The result is a balanced dish with tender noodles coated in a savory, slightly tangy sauce complemented by softened mushrooms and crisp vegetables.
This stir-fry can be served hot as a main course or side dish, ideal for those seeking a vegetable-forward noodle meal. It provides a satisfying texture contrast and layered flavors without meat, relying on the mushrooms and seasoned sauce for depth.
Ingredients
- 1.65 lbs Udon Noodle or fresh udon, frozen
- 1 ½ cups enoki mushrooms rinsed with ends trimmed and cut into half
- 3 cups king oyster mushrooms rinsed and sliced lengthwise into ¼-inch thin slices
- 3 cups Napa cabbage chopped into 1-inch long pieces
- 1 green onion finely chopped
- 2 cloves garlic minced
- 2 teaspoon vegetable oil or any neutral oil
Noodle Sauce
- 1 tablespoon soy sauce regular
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 1 teaspoon sesame oil
- 2 teaspoon Chinese black vinegar or rice vinegar or apple cider vinegar
- ¼ teaspoon black pepper
Instructions
- In a small bowl, combine sauce ingredients and set aside.
- Fill a large pan or wok halfway with water and bring to boil on medium-high heat. Blanch frozen udon noodles just until loosened for 20 seconds. Do not boil them or they will become soggy when you stir-fry them. If you're using non-frozen udon noodles, skip this step.
- Quickly strain udon noodles in a colander. Do not rinse off with cold water.
- Heat vegetable oil in a large pan on low-medium heat and fry garlic and green onions until fragrant, or about 10 seconds.
- Increase to medium-high heat, stir-fry king mushrooms and enoki until the mushrooms have softened.
- Toss in strained udon noodles and noodle sauce. Mix well.
- Then toss in the napa cabbage and cook until it softens a bit. Remove off heat. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1523 kcal
% Daily Value*
| Calories | 1523kcal | 76% |
| Carbohydrates | 285g | 95% |
| Protein | 73g | 146% |
| Fat | 18g | 28% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 5829mg | 243% |
| Potassium | 2018mg | 43% |
| Fiber | 32g | 128% |
| Sugar | 40g | 80% |
| Vitamin A | 626IU | 13% |
| Vitamin C | 33mg | 37% |
| Calcium | 118mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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