Thick udon noodles tossed in a creamy mushroom sauce with garlicky flavors! These quick and easy creamy mushroom udon noodles are ready in 30 minutes. A great meal for busy weeknights and made with simple ingredients!
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Creamy mushroom udon features chewy udon noodles tossed with tender cremini and king oyster mushrooms in a luscious creamy sauce with onions and garlic!
It's a Japanese-inspired dish with umami flavors thanks to the mushrooms! This main dish easily comes together in one pan making it great for a quick dinner or lunch!
My twist on these noodles are powdered black garlic seasoning! The black garlic accentuates the mushroom sauce and you'll want to toss that stuff on everything.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.Â
- Frozen or fresh udon noodles:Â or substitute with shelf-stable udon as a last resort but I recommend frozen or fresh for best texture!
- King Oyster Mushrooms: aka king trumpet mushrooms
- Cremini mushrooms: or substitute with white button mushrooms
- Onion
- Garlic cloves
- Regular soy sauce:Â or substitute with low sodium soy sauce or light soy sauce.
- Unsalted butter
- Green onion
Cream sauce
- Unsalted butter
- Whole milk
- Low-Sodium Chicken Stock
- Black garlic seasoning powder: you can find this at most Western grocers or online or substitute with plain garlic powder.
- Salt
- Cornstarch & Cold Water: to thicken the sauce
Variations
- For a dairy-free version: substitute the butter with a vegan butter and the whole milk with oat milk.
- For a vegetarian-version: substitute the chicken stock with vegetable broth
- For a gluten-free version: substitute the udon with a gluten-free udon noodle (available online) and the soy sauce with tamari sauce, coconut aminos or a gluten-free soy sauce.
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
Expert Tips
- Source fresh mushrooms that are vibrant and not bruised.
- Julienne the mushrooms lengthwise so they better incorporate with the noodles and cook faster!
- Opt for frozen udon for a bouncier noodle texture!
- Blanch udon noodles just until loosened. Do not boil them past 30 seconds or they will go soggy!
- When frying the mushrooms with onions, be patient in frying the mushrooms and give them time to soften.
- Simmering the sauce to thicken it! If you don’t simmer it down, it will remain runny.
- Cornstarch and water helps to thicken the sauce especially if you’re using dairy-free milk for this mushroom udon
Instructions
- Bring a large pot of water to boil and add your frozen udon noodles. Blanch and loosen the noodles for 30 seconds. Once noodles are loosened, strain immediately and set aside.
- In a small bowl, mix cornstarch and water and set aside.
- In a large frying pan on medium heat, melt ½ tablespoon of the butter.
- Once melted add onions and fry until they are softened. Then add garlic.
- Add sliced mushrooms and soy sauce. Cook until mushrooms turn brown and have released their juices.
- Add remaining butter, chicken stock, milk, black garlic seasoning powder, and salt. Bring this to a boil and allow this to simmer over medium heat until it’s reduced halfway, about 7-10 minutes.
- Once sauce has reduced, stir in your cornstarch water mixture.
- Toss in udon noodles and let this cook for 1-2 minutes until the sauce has thickened. Once thick, add green onions and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing these noodles as the mushrooms will turn mushy even after reheating.
Pairing Suggestions
Creamy mushroom udon serves well with Japanese dishes like miso soup, Japanese crab corn salad, shrimp tempura, or chicken katsu.
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat. Over time, the udon will go soggy so it's best to consume this soon.
Yes, feel free to add cooked chicken, pork, white fish, shrimp or extra-firm tofu. I don't suggest beef as it's too overpowering.
Yes, you can replace with a thick noodle that is made with wheat flour, salt and water.Â
📖 Recipe
Quick & Easy Creamy Mushroom Udon
Ingredients
- 1.10 lb udon noodle frozen kind recommended
- 2 cups cremini mushrooms julienned
- 1.5 cups king mushrooms julienned (aka king trumpet mushrooms)
- ½ cup onion sliced thinly
- 1 green onion finely chopped
- ½ tablespoon regular soy sauce
- ½ tablespoon butter unsalted (for dairy free version use: dairy-free butter)
- 3 cloves garlic minced
Cream sauce
- ½ cup chicken stock unsalted
- 1 cup whole milk (for dairy free version use: dairy-free milk like oat milk unflavoured)
- 2 tablespoon butter unsalted (for dairy free version use: dairy-free butter)
- 1 teaspoon black garlic seasoning powder or substitute with garlic powder
- ½ teaspoon salt
Cornstarch Slurry
- 1.5 teaspoon cornstarch
- 1.5 teaspoon water
Instructions
- Bring a large pot of water to boil and add your frozen udon noodles. Blanch and loosen the noodles for 30 seconds. Once noodles are loosened, strain immediately and set aside.
- In a small bowl, combine cornstarch and water and set aside.
- In a large frying pan on medium heat, melt ½ tablespoon of the butter.
- Once melted add onions and fry until they are softened. Then add garlic.
- Add sliced mushrooms and soy sauce. Cook until mushrooms turn brown and have released their juices.
- Add remaining butter, chicken stock, milk, black garlic seasoning powder, and salt. Bring this to a boil and allow this to simmer over medium heat until it’s reduced halfway, about 7-10 minutes.
- Once sauce has reduced, stir in your cornstarch water mixture.
- Toss in udon noodles and let this cook for 1-2 minutes until the sauce has thickened. Once thick, add green onions and enjoy!
Jennifer
Really, really, really good! I had only cremini mushrooms but other than that I followed the recipe. Will be making again
christieathome
Thank you so much for making my recipe, Jennifer! So happy you enjoyed it. Cremini mushrooms are such a great substitute 🙂
Amanda
My family, including picky toddler, love this recipe! We add some canned corn + cubed tofu. Thanks 🙂
christieathome
I am really happy to read this Amanda! So glad I could help share this recipe so that everyone in the family could enjoy 🙂 Thanks for making my recipe!
Jaira
I made this the other night and it turned out so good! Thank you for sharing! 🙂
christieathome
This is honestly music to my ears! Thank you so much for sharing this with me 🙂 So glad you enjoyed it! Have a wonderful day!
Rosemary
You know I'm a fan of Asian mushroom noodle dishes!! Udon is soo good and definitely will be making mushroom udon soon!
Heidi | The Frugal Girls
Your rich and savory dish is looking especially good to me, as udon noodles are one of my favorites. Thanks for sharing where to find the black garlic!