Easy Mushroom Udon Stir Fry

Mushroom Udon Stir Fry. Bouncy, chewy udon stir fried with mushrooms and napa cabbage in a savoury sauce. Ready in 30 minutes. This is the best udon stir fry recipe for those looking to eat more vegetables!

5 from 7 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course dinner, lunch

Cuisine Japanese

Servings

Calories per serving 1523 kcal

Ingredients

750 g frozen udon noodles
1 ½ cups enoki mushrooms ends chopped off and chopped in half
3 cups king oyster mushrooms washed and sliced lengthwise
3 cups napa cabbage chopped
3 tablespoon green onion finely chopped
1 ½ teaspoon garlic minced
2 teaspoon avocado oil

Sauce:

1 tablespoon regular soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce or vegetarian stir fry sauce
1 teaspoon sesame oil
1 teaspoon Chinese black vinegar
¼ teaspoon black pepper (add another ¼ teaspoon if you really like black pepper)

Instructions

In a bowl combine sauce ingredients and set aside.
Fill your wok halfway with water and bring to boil. Blanch frozen udon noodles just until loosened and strain immediately.
In a wok over 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.
Add strained udon noodles and sauce. Mix well.
Then mix in cabbage and cook until it wilts a bit. Remove off heat. Enjoy!

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Suggested Equipment & Products

Wok

Measuring Set

Tongs

Cutting Board

Santoku Knife

Steel Colander

Nutrition