Thick udon noodles tossed in a creamy mushroom sauce with tender mushrooms! These quick and easy creamy mushroom udon noodles are ready in 15 minutes. A delicious meal for busy weeknights and made with simple ingredients!
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Creamy mushroom udon features chewy udon noodles tossed with tender cremini mushrooms in a luscious creamy sauce with onions and garlic!
It's a Japanese-inspired noodle dish with umami flavors thanks to the mushrooms and oyster sauce! This main dish easily comes together in one pan making it great for a quick dinner or lunch!
These creamy noodles are great for the whole family and a delicious way to add more fiber to your diet! My version is simpler than most recipes as the mushrooms are widely available.
I love these noodles so much as they're absolutely heavenly. It reminds me of creamy mushroom soup with thick noodles swimming around in it. Just divine!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Frozen or fresh udon noodles: or substitute with shelf-stable udon as a last resort but I recommend frozen or fresh for best texture!
- Cremini mushrooms: or substitute with white button mushrooms, king oyster mushrooms, oyster mushrooms or seafood mushrooms.
- Heavy cream (35%): or substitute with evaporated milk or 18% table cream but it'll take a longer time to simmer and reduce.
- Onions
- Green onion: for garnishing
- Fresh garlic: for that garlicky taste!
- Unsalted butter: this adds a nice aroma to the sauce.
- Oyster sauce: or substitute with vegetarian oyster sauce if you're not a fan of oysters.
- Garlic powder
- Black pepper
- Black sesame seeds: for garnishing or substitute with white sesame seeds
- Water: to help cook the mushrooms faster.
Variations
- For a vegetarian-version: substitute the oyster sauce with vegetarian stir fry sauce.
- For a gluten-free version: substitute the udon with a gluten-free udon noodle (available online) and the oyster sauce with a gluten-free version.
- For a protein-version: feel free to add cooked chicken, pork, shrimp or extra-firm tofu.
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
Expert Tips
- Get frozen or fresh udon for a bouncier noodle texture! Avoid the shelf-stable kind as they break apart easily and aren't as chewy.
- Source fresh mushrooms that are vibrant and not bruised.
- Don’t over soak the udon noodles or they’ll become soggy. Just soak until loosened, about 30 seconds.
- Thinly slice the mushrooms so they cook faster!
- Cook the onions until tender. You don't want crunchy onions in this dish unless you prefer that.
- Be patient in cooking the mushrooms and cook until the juices release and evaporate so the sauce doesn't become too runny.
- Let the sauce simmer and reduce so it can thicken.
- Toss in the noodles after the sauce thickens and don't over cook them.
Instructions
Below are step-by-step instructions on how to make Creamy Mushroom Udon:
Soak frozen udon noodles in hot boiling water for 30 seconds or until loosened and strain immediately in a colander. Set aside. If you're using fresh udon, you can skip this step.
Heat a large pan on medium heat and melt butter. Sauté garlic and onions until softened, about 1-2 minutes
Toss in sliced mushrooms. Then add ¼ cup water. Cook until mushrooms have softened, about 4-5 minutes, and most of the liquids in the pan have evaporated.
Mix in oyster sauce, garlic powder, black pepper and heavy cream. Increase to medium high heat and simmer for 3 minutes.
Once sauce has thickened a bit. Toss in strained udon noodles and cook for 2 minutes.
Garnish with green onions and black sesame seeds. Serve hot 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:
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, you can replace with a thick noodle that is made with wheat flour, salt and water, spaghetti, or even ramen will work. But please cook according to package directions.
There are a few reasons why your noodles are soggy:
- they were over blanched in the hot boiling water, only soak them for 30 seconds or less
- the noodles were boiled and not blanched
- the noodles were tossed into the sauce for too long
📖 Recipe
Easy 15-min. Creamy Mushroom Udon
Ingredients
- 1.10 lb udon frozen kind recommended
- 2 cups cremini mushrooms thinly sliced
- 1 cup heavy cream or sub with evaporated milk or 18% table cream but simmer it longer
- ⅓ cup onion thinly sliced
- ¼ cup water
- 3 cloves garlic minced
- 3 tablespoon butter unsalted
- 2 tablespoon oyster sauce or sub with vegetarian oyster sauce
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper or as needed
- 1 green onion finely chopped for garnishing
- ½ teaspoon black sesame seeds optional garnish (or sub with regular toasted sesame seeds)
Instructions
- Soak frozen udon noodles in hot boiling water for 30 seconds or until loosened and strain immediately in a colander. Set aside. If you're using fresh udon, you can skip this step.
- Heat a large pan on medium heat and melt butter. Sauté garlic and onions until softened, about 1-2 minutes
- Toss in sliced mushrooms. Then add ¼ cup water. Cook until mushrooms have softened, about 4-5 minutes, and most of the liquids in the pan have evaporated.
- Mix in oyster sauce, garlic powder, black pepper and heavy cream. Increase to medium high heat and simmer for 3 minutes.
- Once sauce has thickened a bit. Toss in strained udon noodles and cook for 2 minutes.
- Garnish with green onions and black sesame seeds. Serve hot and enjoy.
Amanda
I have made this recipe vegetarian with cows milk and butter, but also vegan with soy milk and oil. It works both ways! We add tofu and corn. Easy recipe that the kids and adults both love!
Christie Lai
Thanks so much for making it! Glad you and the kids enjoyed it!
Stacey
This was super super delicious!! I can’t believe how easy it is was. Keeping this recipe in the books.
Christie Lai
Great!! Thank you for making it!
Jd
This creamy mushroom upon is just great its so delicious
Ang
Easy, fast, and delicious! My picky two year old cleaned his plate!
Christie Lai
Thank you so much for making my recipe and sharing your positive experience here! So glad your child enjoyed it 🙂
Sarah
I made this tonight and loved it! Thank you for sharing!
Christie Lai
I'm so thrilled to read this! Thank you so much for making my recipe, Sarah!
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!