This Creamy Mushroom Udon is a wonderful weeknight meal that is so easy to bring together! The bouncy, chewy udon noodles is paired with a creamy, umami rich mushroom sauce with loads of fresh mushrooms. This recipe comes together in about 20 minutes, and you'll be making it again and again!
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!
Video
Notes
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 seasfood, shiitake, cremini, or oyster mushrooms. However, this recipe works with whatever mushrooms you like or have on hand!Storage and Reheating - 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.