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+ servings

Quick & Easy Mushroom Udon Stir Fry

Christie Lai
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!
5 from 7 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Japanese
Servings 2
Calories per serving 1523 kcal

Ingredients
 
 

  • 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

Noodle Sauce

Instructions
 

  • 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!
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Nutrition
Calories: 1523kcal | Carbohydrates: 285g | Protein: 73g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 5829mg | Potassium: 2018mg | Fiber: 32g | Sugar: 40g | Vitamin A: 626IU | Vitamin C: 33mg | Calcium: 118mg | Iron: 6mg