Mushroom Udon Stir Fry. Savoury, chewy noodles paired with black oyster mushrooms, scallions and napa cabbage. A perfect dish for dinner.
This mushroom udon noodle stir fry is so easy to make and only requires 30 minutes of your time!
It has a delicious umami taste to it thanks to the oyster sauce, soy sauce and mushrooms. I always make this dish and variations like it (see below) for my husband when he is craving some udon noodles!
This oyster mushroom udon is quick enough to make for dinner after a long day at work or for lunch. This noodle dish also serves well for leftovers too!
Other recipes you may like!
MUSHROOM UDON NOODLES
UDON CARBONARA
STIR FRIED VEGETABLE TOFU UDON
JAPANESE YAKI UDON
MUSHROOM BROTH UDON
For this recipe
You will need the following ingredients:
- 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
How to make this
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!
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Give it a try!
Well I hope you give my Mushroom Udon Stir Fry recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
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Mushroom Udon Stir Fry
Ingredients
- 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
Instructions
- 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!
This looks so good, Christie! I love how it’s chock full of veggies and the 2 different types of mushrooms. Enokis are my absolutely favourite! 🙂
I could really go for this! I didn’t know you could buy frozen udon noodles for one and secondly, it looks amazing with the mushrooms and all the flavors going on. Pinning!
So perfect for a mushroom lover! Love that this dish comes together in just 30 minutes!