Creamy Mushroom Udon in 20 Min! (VIDEO)
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Bouncy, chewy udon noodles are paired with a creamy, umami- rich sauce with loads of fresh mushrooms – this Creamy Mushroom Udon is out-of-this-world good!
Watch the Creamy Mushroom Udon Recipe Video!
A Note from CJ
This is for the mushroom lovers!
This is the recipe that converted me (a certified meat lover) into a mushroom fan! The rich umami flavors paired with my favorite udon noodles are so addictively good, I didn’t even miss meat!
If you love udon, try Cheesy Kimchi Udon or Japanese Yaki Udon! For the mushroom lovers, make my Mushroom Risotto, Mushroom Fried Rice, or Chinese Mushroom Chicken Stir Fry!
Have made this five times now and it’s become one of my favorite recipes. So easy and delicious!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- udon noodles – you can use fresh or frozen udon noodles. Fresh udon noodles tend to have a better texture, but I actually like frozen udon noodles for this recipe because they keep for longer. Make sure to throw them in a bowl with hot water and loosen until they’re separated before cooking them.
- mushrooms – I like to use a variety of mushrooms like shiitake, cremini, or oyster mushrooms. This recipe works with any combination of mushrooms.
- heavy cream – If you don’t want to use heavy cream, you can substitute with whole milk or even half and half.
- oyster sauce – I like the one made by Lee Kum Kee (the label has a lady on it). If you are looking for a vegan alternative, I heard they make a great one with mushrooms that would go perfectly with this recipe!
- stock – Chicken, vegetable or mushroom broth will enhance the mushroom flavor. If you don’t have broth, water works too, but it won’t be as flavorful.
How to Make Creamy Mushroom Udon
Defrost and Drain Noodles, Mix Sauce – Add the frozen udon noodles to a bowl and cover with hot water. Loosen the udon with your hands until the noodles are completely separated. Drain the noodles and set them aside. In a bowl, add oyster sauce, soy sauce, white pepper, and chicken stock and mix well to combine.
Saute Garlic and Mushrooms, Add Sauce and Cream – In a nonstick pan over medium high heat, melt butter and sauté garlic and mushrooms for 1-2 minutes until fragrant. Add the premixed sauce and cook for another minute over medium high heat until combined. Add heavy cream and stir to combine to make the sauce and bring to a rapid simmer. Season with salt. Cook for 2 minutes or until the sauce has thickened slightly.
Mix Udon with Sauce – Add udon noodles and mix over high heat until the sauce has evenly coated the udon noodles and they are al dente, about 2-3 minutes. Garnish with scallions and enjoy!
My Pro Tip
CJ’s Storage Tips
Store any leftover Mushroom Udon in an airtight container in the refrigerator for up to 3-4 days. The noodles will soften and stick together as they sit in the refrigerator – this is normal! I think the sauce actually tastes even better the next day. Reheat until warmed through in the microwave.
If you tried this Creamy Mushroom Udon or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Creamy Mushroom Udon (VIDEO)
Video
Ingredients
- 2 packs frozen udon noodles, 500g
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1/4 tsp white pepper
- 1/4 cup chicken stock
- 4 tbsp unsalted butter
- 6 cloves garlic
- 2 cups mushrooms, 200g – I used a mix seafood and shiitake mushrooms
- 1/2 cup heavy cream
- 1/2 tsp kosher salt
- green onion
Instructions
- Add the frozen udon noodles to a bowl and cover with hot water. Loosen the udon with your hands until the noodles are completely separated. Drain the noodles and set them aside.
- In a bowl, add oyster sauce, soy sauce, white pepper, and chicken stock and mix well to combine.
- In a nonstick pan over medium high heat, melt butter and sauté garlic and mushrooms for 1-2 minutes until fragrant. Add the premixed sauce and cook for another minute over medium high heat until combined.
- Add heavy cream and stir to combine to make the sauce and bring to a rapid simmer. Season with salt. Cook for 2 minutes or until the sauce has thickened slightly.
- Add udon noodles and mix over high heat until the sauce has evenly coated the udon noodles and they are al dente, about 2-3 minutes. Garnish with scallions and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Creamy Mushroom Udon recipe was originally published in October 2023, and updated in April 2026.
Omg droooling!
This one is amazing – was skeptical of the cream + oyster sauce combo at first but it’s genius! Also not difficult to make!!
Delicious and easy to make. Love it.
I love mushrooms, udon and anything creamy so this dish was absolutely amazing!
Great recipe. I use black garlic with mine. So yummy!
Hi there,
Omg what a delicious recipe…will be making on repeat
Thanks very much
Debbie
This has been one of my daughter’s favorite dishes for me to make. I add chicken as well for a little extra protein.
I first had this dish because my cousin made it. Then she told me she got it from your website! I said well time to make this one and it’s just as good as the first time I had it. Lots flavor, I love the textures of the chewy noodles and creamy sauce.
A recipe I never knew I needed! I love mushrooms and udon–a perfect pairing. Thanks for sharing!