Udon Noodle and Mushroom Stir Fry
User Reviews
4.9
Udon Noodle and Mushroom Stir Fry
Description
This dish begins by cooking or defrosting udon noodles depending on type used, providing a chewy and satisfying noodle base. In a hot skillet or wok, oil is heated and light green and white parts of sliced green onions alongside minced garlic are sautéed until soft and fragrant.
Sliced shiitake mushrooms are added and cooked until browned and softened, contributing a meaty texture and umami taste. A carefully mixed sauce combining soy sauce, fresh ginger, toasted sesame oil, rice vinegar, honey, chili garlic sauce, and water is poured over the mushrooms and noodles, coating them evenly with layers of sweet, sour, salty, and mildly spicy notes.
The final dish may be garnished with reserved dark green onion parts and fresh basil or cilantro leaves for herbal brightness. It can be adapted by using gluten-free noodles and soy sauce for dietary needs or adding protein such as tofu or meat for a heartier meal. Frozen udon noodles can be used for convenience, though texture may vary by type.
Ingredients
- 16 oz. udon noodles or refrigerated or dried; see notes, defrosted, frozen
- 2 tablespoons canola oil or other neutral tasting oil
- 1 bunch green onions sliced , 1/2 cup dark green parts reserved (6-8 total green onions)
- 2 cloves garlic minced
- 8 oz. shiitake mushrooms sliced (or cremini/baby portobella, or other mushroom)
- 1/4 cup soy sauce low sodium if preferred
- 1 tablespoon ginger finely grated on a microplane zester, fresh
- 2 teaspoons sesame oil toasted
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons Chili garlic sauce such as Huy Fong, or Sriracha (more or less depending on spice level preference)
- 1/3 cup water or chicken or vegetable broth
- 1/4 cup basil and/or cilantro, optional, fresh leaves
Instructions
- If using dried udon noodles, prepare according to directions on package (see notes).
- Heat the canola oil (2 tablespoons) in a large deep skillet or wok over medium heat. Add the light green and white parts of the green onions (making sure to reserve about 1/2 cup of the darkest green parts) and the minced garlic (2 cloves). Sauté for about 2 minutes, until onions are softened and garlic is toasted and fragrant.
- Add the sliced shiitake mushrooms (8 oz.) to the skillet and sauté until browned and softened, stirring occasionally (about 5 minutes).
- While the mushrooms are cooking, make the sauce. In a small bowl or glass measuring cup, mix the soy sauce (1/4 cup), fresh ginger (1 tablespoon), sesame oil (2 teaspoons), rice vinegar (1 tablespoon), chili garlic sauce (2 teaspoons), honey (1 tablespoon) and water (1/3 cup).
- Add the sauce and the prepared noodles to the skillet. Stir together. If things are sticking to the bottom, add 1/4 cup of water and use a wooden spoon to scrape anything from the bottom of the skillet.
- Add the dark green onion slices (1/2 cup) as well as the basil/cilantro leaves (1/4 cup) if using. Stir together and serve.
Notes
- Frozen udon noodles should be defrosted before use; dried noodles require cooking as per package instructions.
- Gluten-free or alternative noodles can replace udon for dietary preferences.
- Honey can be substituted with brown sugar or vegan sweeteners for a vegan version.
- Protein additions like tofu, chicken, beef, or shrimp can be added to make it more substantial.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1621mg | 68% |
| Potassium | 240mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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