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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! 

Udon Noodle and Mushroom Stir Fry

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 these noodles for lunch recently and he said they were great. I love that he had a healthy and hearty lunch that included fresh veggies!

Udon Noodle and Mushroom Stir Fry

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.

Udon Noodle and Mushroom Stir Fry

 

 

Udon Noodle and Mushroom Stir Fry

Udon Noodle and Mushroom Stir Fry

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Asian
Servings: 1 - 2
Author: Pam - For the Love of Cooking / Original by Bowl of Delicious

Equipment

  • Large Nonstick Skillet or Wok

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.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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