Creamy Mushroom Udon (VIDEO)
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!
Servings: 4
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!
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.
Nutrition
Calories: 235kcal | Carbohydrates: 6g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 1073mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 788IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg
