Today I’m sharing a delicious easy 30 minute Black Oyster Mushroom Udon Noodle Recipe that is perfect for dinner, especially on those long days after work. Great for leftovers!
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Black Oyster Mushroom Udon Noodle Recipe (Non-Vegetarian)
Serves 4 large portions
Ready in 30 minutes
1.25 kg frozen Udon noodles
200 grams Enoki mushrooms, washed and ends chopped off
5 cups oyster mushrooms, washed and dried
5 cups Napa cabbage, chopped
1/4 cup green onions, finely chopped
3 tbsp organic soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
3/4 tsp garlic, minced
1/4 tsp black pepper
In a large pot filled with boiling hot water set on high heat, blanch your frozen udon noodles for 2-3 minutes until soft and loosened. Then strain in a colander.
In a large wok set on medium heat, fry minced garlic in sesame oil until fragrant. Quickly add in enoki and oyster mushrooms. Cook until soft, then add in napa cabbage. Cover with a lid to steam until cabbage is soft.
Then add in soy sauce, oyster sauce, and black pepper. Stir to mix.
Stir in udon noodles until sauce has coated noodles. Garnish with green onions. Serve and enjoy!