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This Creamy Mushroom Udon is a wonderful weeknight meal that is so easy to bring together! The bouncy, chewy udon noodles are paired with a creamy, umami rich mushroom sauce with loads of fresh mushrooms. This recipe for Creamy Mushroom Udon comes together in about 20 minutes, and you’ll be making it again and again!
Watch the Creamy Mushroom Udon Recipe Video Below!
Ingredients for Creamy Mushroom Udon
This Creamy Mushroom Udon recipe is so delicious! The mushrooms add a ton of umami to the creamy sauce and perfectly compliment the bouncy, chewy udon noodles. Here is what you’ll need for the recipe:
Refer to the recipe card for the full list of ingredients and measurements!
- udon noodles
- You can use fresh or frozen udon for this recipe. There is no need to cook the udon prior to adding it to the dish because the noodles will cook in the sauce!
- butter
- garlic
- mushrooms – see below
- heavy cream
- green onion
- oyster sauce
- white pepper
- chicken stock
What type of Mushrooms should I use?
Understand the Types: Go for a variety of mushrooms like seafood, shiitake, cremini, or oyster mushrooms. They add a deep depth of flavor.
Tips for Creamy Mushroom Udon:
- Udon Noodles: 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. Simply throw them in a bowl with hot water and loosen until they’re separated – they’ll be ready for pasta dishes or stir fries in no time!
- Mushrooms: Go for a variety of mushrooms like seasfood, shiitake, cremini, or oyster mushrooms. Use whatever you have on hand!
- Cream: If you don’t want to use heavy cream, you can substitute with whole milk or even half and half.
- Aromatics: Garlic adds a nice depth of flavor. Sauté them until they’re fragrant.
- Broth: 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.
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Creamy Mushroom Udon
Ingredients
- 2 packs frozen udon noodles, 500g
- 4 tbsp butter
- 6 cloves garlic
- 2 cups mushrooms, 200g – I used a mix seafood and shiitake mushrooms
- 1/2 cup heavy cream
- green onion
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1/4 tsp white pepper
- 1/4 cup chicken stock
Instructions
- Add udon noodles to a bowl and cover with hot water. Loosen with your hands until the noodles are 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 to incorporate. Season with a pinch of kosher salt to taste.
- Add heavy cream and stir to combine to make the sauce and bring to a rapid simmer, about 2-3 minutes.
- Add udon noodles and mix over high heat until the sauce has thickened and the udon noodles are al dente. Garnish with scallions and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have made this five times now and it’s become one of my favorite recipes. So easy and delicious
I’ve always made mushroom pasta but never using udon noodles. Recipe was so umami and tasty!
Mushroom pasta is always my fave
Sooo good! Definitely recommend!
This recipe is a gem.
I love anything mushroom. Would just different types of mushrooms in addition. But such a simple and comforting meal to make especially on a weekday.
Such and easy and comforting meal!
Udon is one of my favorites!
Love this recipe. Easy and delicious!
I’ve never thought of making udon with a creamy sauce until I saw this recipe. I decided to try something new and loved it. This will definitely be going on my recipe rotation list 🙂