Creamy Black Garlic Mushroom Udon. Bouncy udon noodles smothered in a savoury black garlic mushroom cream sauce that will make you keep coming back for more. Made in only 30 minutes and great for dinner or lunch. This dish comes together easily and can be made dairy-free as well.
Bring a large pot of water to boil and add your frozen udon noodles. Blanch and loosen the noodles. 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.
Mix in udon noodles and let this cook for 1-2 minutes until the sauce has thickened. Once thick, add green onions and enjoy!
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