Mushroom Udon Stir Fry. Bouncy, chewy udon noodles stir fried with enoki and king oyster mushrooms with napa cabbage in a savoury sauce. Ready in 30 minutes!
These chewy udon noodles are packed with savory and umami flavors and are loaded with a variety of mushrooms! The crunchy enoki mushrooms and meaty king oyster mushrooms with the soft noodles are such a delicious contrast in textures. The sauce is also perfectly balanced in taste.
This is the best udon stir fry recipe for those looking to eat more vegetables for dinner! This satisfying mushroom udon noodle stir fry is so easy to make with simple ingredients and only requires 30 minutes. Making it a fantastic main dish for a busy weeknight for the whole family to enjoy!
Unfortunately, you won't find this udon noodle dish served at Japanese restaurants as I developed it years ago. It is similar to a yaki udon but not as tangy and more savory. But now you can easily make it at home!
This recipe was actually inspired by my father-in-law! He would always make this easy udon noodle dish for my husband. So I wanted to create something similar for my guy and that's how this recipe was created!
Please scroll down to below recipe card for exact measurements.
- Frozen udon noodles: I recommend these over the shelf-stable vacuum sealed kind as those break and are not as chewy in texture. The frozen kind can be found at most Asian markets in the refrigerated section. You'll just need to blanch them in hot boiling water just until loosened, about 30 seconds.
- Enoki mushrooms: or substitute with seafood mushrooms or oyster mushrooms
- King Oyster Mushrooms: or substitute with button mushrooms or cremini mushrooms
- Napa cabbage: or substitute with green cabbage but napa cabbage is recommended for best taste
- Green onions
- Fresh garlic
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice
- Dark soy sauce: this is thicker and darker than regular soy sauce and not the same as regular soy sauce.
- Oyster sauce: Or substitute with vegetarian stir fry sauce. Do not confuse this with Hoisin sauce, which looks similar.
- Sesame oil
- Chinese black vinegar: or substitute with rice vinegar or white vinegar
- Black pepper: not white pepper
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
- Use frozen udon noodles for best texture. These have the best bounciest texture unlike the vacuum sealed kind that are stored at room temperature. The latter breaks off easily and have a denser texture.
- Slice king oyster mushrooms into ¼-inch thin slices to speed up cooking time.
- Make sure to trim off the ends of the enoki mushrooms and rinse them under cold water to remove any odors. These kind of mushrooms carry a scent if you don't rinse them.
- Only blanch udon until loosened – do not boil. We are simply warming up the noodles to loosen them as we'll be stir frying them again later so we don't want to make them soggy.
- Once the cabbage softens a bit, remove off the heat immediately to prevent overcooking the noodles.
How to make Mushroom Udon Noodles
Make Noodle Sauce
In a bowl combine sauce ingredients and set aside.
Blanch Frozen Udon Noodles
Fill a large pan or wok halfway with water and bring to boil. Blanch frozen udon noodles just until loosened for 20-30 seconds. Do not boil them or they will become soggy when you stir-fry them. If you're using non-frozen udon noodles, you can skip this step.
Strain udon noodles immediately in a colander. Do not rinse off with cold water or you will rinse off that delicious wheat flavor. A tip I learned from a chef.
In a large pan or wok on low heat, add oil followed by garlic and green onions. Cook until fragrant, about 15 seconds.
Increase to medium-high heat, add king mushrooms and enoki. Fry until king mushrooms have softened.
Toss in Noodles & Sauce
Toss in strained udon noodles and noodle sauce. Mix well.
Toss in Cabbage
Then mix in cabbage and cook until it wilts a bit. Remove off heat. Enjoy!
Storage & Reheating
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.
Feel free to elevate your udon noodle stir fry by adding any of these suggested ingredients: bell peppers, carrots, edamame, regular cabbage, bok choy, yu choy sum, baby gai lan, extra firm tofu, fried tofu balls, celery, sliced chicken, beef, pork or shrimp.
You can also season with hot chili oil for a spicy kick if you wish.
Quick & Easy Mushroom Udon Stir Fry
- 1.65 lbs frozen udon noodles
- 1 ½ cups enoki mushrooms rinsed with ends trimmed and cut into half
- 3 cups king oyster mushrooms rinsed and sliced lengthwise into ¼-inch thin slices
- 3 cups napa cabbage chopped into 1-inch wide pieces
- 1 green onion finely chopped
- 1 ½ teaspoon garlic minced
- 2 teaspoon vegetable oil or any neutral oil
- In a bowl combine sauce ingredients and set aside.
- Fill a large pan or wok halfway with water and bring to boil. Blanch frozen udon noodles just until loosened for 20-30 seconds. Do not boil them or they will become soggy when you stir-fry them. If you're using non-frozen udon noodles, you can skip this step.
- Strain udon noodles immediately in a colander. Do not rinse off with cold water or you will rinse off that delicious wheat flavor. A tip I learned from a chef.
- In a large pan or wok on low heat, add oil followed by garlic and green onions. Cook until fragrant, about 15 seconds.
- Increase heat to medium high, add king mushrooms and enoki. Fry until king mushrooms have softened.
- Toss in strained udon noodles and noodle sauce. Mix well.
- Then mix in cabbage and cook until it wilts a bit. Remove off heat. Enjoy!