This easy udon recipe features thick & chewy udon noodles in a delicate cream sauce loaded with garlic, butter, onion, and mushrooms. Made in a single pan, this creamy mushroom udon comes together quickly using a handful of ingredients, making it the ultimate comfort meal for the weekdays.
Creamy Mushroom Udon Recipe
This easy udon recipe features thick & chewy udon noodles in a delicate cream sauce loaded with garlic, butter, onion, and mushrooms. Made in a single pan, this creamy mushroom udon comes together quickly using a handful of ingredients, making it the ultimate comfort meal for the weekdays.
Ingredients
- 2 servings (500g) udon noodles preferably frozen
- 3 tbsp butter
- 4 cloves garlic minced
- 1/2 medium onion sliced
- 200 g mushrooms of your choice i used shiitake and golden enoki
- 1 tbsp oyster sauce or soy sauce
- 1 cup heavy cream or evaporated milk
- 2 tbsp miso paste white or red
- green onion furikake, egg, and/or shredded nori for garnish
Instructions
- To prepare your noodles from frozen, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.
- Heat butter over medium heat, until completely melted and bubbling. Add onion and garlic and cook for about 2 minutes, or until fragrant. Stir in the mushrooms.
- Add about 2-3 tbsp of water and oyster sauce to the pan and sauté for a few minutes until the mushrooms are cooked through.
- Add heavy cream and miso paste, and mix to combine. Bring the sauce to a boil, add the noodles and toss until evenly coated. Season with salt and pepper to taste, garnish, and enjoy!
Notes
If you prefer your dish to be more brothy: you can add about 1/4 cup of chicken stock (or more) along with the heavy cream to thin out the sauce. Please feel free to adjust the consistency to your liking!
* Using frozen udon noodles is recommended for this recipe as they store for months in the freezer, and I found that the frozen kind is actually more ideal for stir-fries. Frozen udon noodles often have a nice chewy texture, and are less prone to getting mushy and overcooked when stir-frying.
Miso paste: both white and red miso paste will work, with slightly different results. If you prefer the miso to be milder in taste with a touch of sweetness I recommend using white miso (shiro miso), but if you prefer the flavors of the miso to be a bit stronger, I suggest using the red miso paste (aka miso).
