Udon Noodle and Mushroom Stir Fry
This healthy & hearty udon noodle stir fry is loaded with two types of mushrooms and takes only 20 minutes to make!
I love udon noodles and normally eat them in soup but recently decided to try using them in a stir fry. I found a tasty recipe on Bowl of Delicious that sounded like something we would all love. I adapted the recipe to add some fresh spinach before serving so I could get more nutrients in the dish as well as some extra garlic. I made my son a big bowl of this udon noodle and mushroom stir fry for lunch recently and he said it was great. I love that he had a healthy and hearty lunch that included fresh veggies!
How to Make an Udon Noodle and Mushroom Stir Fry
Make the sauce by combining soy sauce, vegetable broth, rice vinegar, fresh ginger, toasted sesame oil, and chili garlic sauce together in a small bowl. Whisk until well combined and set aside until needed.
Prepare the udon noodles per the package instructions.
Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes, or until golden brown. Add the white/light parts of the green onion to the skillet as well as the garlic. Cook, stirring constantly, for 1 minute.
Add the sauce along with the drained noodles and spinach to the skillet. Cook, tossing to coat evenly for 2-3 minutes, to allow the sauce to reduce and thicken a bit. Add the fresh cilantro and the dark green scallions then toss to mix well. Pour into a serving bowl and enjoy.
Equipment
Ingredients
Sauce:
- 2 tbsp soy sauce
- 2 tbsp vegetable broth **You can also use water or chicken broth
- ½ tbsp rice vinegar
- ½ tbsp fresh ginger, minced
- 1 tsp toasted sesame oil
- ½-1 tsp chili garlic sauce, to taste
Stir Fry:
- 8 oz udon noodles, cooked per package instructions
- 1 tbsp vegetable oil
- 1 cup shiitake mushrooms, sliced
- 1 cup cremini mushrooms, sliced
- 2 scallions, sliced at a diagonal, separating the white/light green and the dark green
- 3 cloves of garlic
- 1 cup baby spinach
- 2 tbsp fresh cilantro, chopped
Instructions
- Make the sauce by combining soy sauce, vegetable broth, rice vinegar, fresh ginger, toasted sesame oil, and chili garlic sauce together in a small bowl. Whisk until well combined and set aside until needed.
- Prepare the udon noodles, per the package instructions.
- Make the stir fry by heating the canola oil in a large nonstick skillet or wok over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes, or until golden brown. Add the white/light parts of the green onion to the skillet as well as the garlic. Cook, stirring constantly, for 1 minute.
- Add the sauce along with the drained noodles and spinach to the skillet. Cook, tossing to coat evenly for 2-3 minutes, to allow the sauce to reduce and thicken a bit.
- Add the fresh cilantro and the dark green scallions then toss to mix well. Pour into a serving bowl and enjoy.
Sounds delicious, I have to do this my daugther is vegetarian!! xo
That’s a healthy and delightful side dish! Haven’t had any udon in ages…now I need to get some!