20-Minute Udon Noodle Stir Fry with Mushrooms - Bowl of Delicious (2024)

Published July 7, 2021. Last updated September 30, 2021 By Elizabeth Lindemann &nbsp&nbsp/&nbsp&nbspThis post may contain affiliate links.

This simple Udon Noodle Stir Fry recipe with Mushrooms is packed with flavor, takes only 20 minutes to make, and uses only one skillet! With fresh flavorful ingredients like green onions, garlic, ginger, and shiitake (or other) mushrooms, and a simple sauce made with basic Asian ingredients, you’ll love this plant-based recipe next time you have a craving for a big ol’ bowl of noodles.

Udon Noodle Stir Fry

Udon noodles are, in my opinion, the king of noodles. They’re thick, slippery, slurpable, chewy, and the perfect starchy texture for optimal sauce-clinging.

This Udon Noodle Stir Fry recipe features shiitake mushrooms, which are packed with flavor and amazingly fragrant. If you can’t find them or don’t care for them, other mushrooms can be used, like cremini (baby portobello).

The stir fry sauce is a simple mixture of easily accessible condiments you probably already have around. And the addition of fresh aromatics – green onions, ginger, garlic, and basil – add a lot of bright flavor to the whole thing.

Ingredients and Substitutions

• Udon noodles – you can find these at any Asian market and at many grocery stores. This recipe calls for defrosted frozen Udon noodles. You can also use two servings of dried Udon noodles, which are flatter and a little less chewy, and cook them according to the package, or refrigerated noodles (though I hear frozen have a better texture). If you can’t find them, you can make this recipe with another Asian-style noodle of your choice (such as rice noodles- also good for a gluten-free option).
• Green onions
• Fresh minced garlic
• Shiitake Mushrooms – or another mushroom that you prefer, or a mix of different kinds of mushrooms.
• Soy sauce – or Tamari or gluten-free soy sauce for a GF option.
• Fresh ginger – ginger paste can also be used.
• Toasted Sesame Oil
• Rice vinegar
• Honey – or another sweetener like sugar, brown sugar, or maple syrup for a vegan version.
• Chili garlic sauce – or another spicy sauce like Sriracha, or omit for a mild version.
• Fresh basil or cilantro – optional, stirred in at the end for extra fresh flavor.

Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.

How to make Udon Noodle Stir Fry with Mushrooms

1. First, sauté the green onion and garlic in canola oil on medium heat. Use just the light green and white parts of the onions for now. You don’t want the garlic to burn, just toast and get fragrant, so don’t turn the heat up too high!
2. Add the shiitake mushrooms to the skillet. Sauté over medium-high heat until they are softened and browned. Here’s more on how to brown mushrooms.
3. Meanwhile, mix the sauce together in a glass measuring cup or small bowl – soy sauce, fresh ginger, toasted sesame oil, rice vinegar, honey, chili garlic sauce, and water.
4. Add the sauce and noodles to the skillet. Stir together until the noodles are broken apart and coated in the sauce, scraping up any stuck-on bits from the bottom of the skillet as you go.
5. Finally, stir in the dark green onion parts and fresh basil/cilantro if using. Keep heating and stirring until the sauce thickens to your liking if it seems too thin. Serve!

Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.

Can I add a protein to the stir fry?

Sure! Some black pepper and soy sauce tofu, chicken, beef, shrimp, or other protein would be delicious here. But don’t feel like you HAVE to add more protein to make it a “meal” – Udon Noodles are actually quite protein-packed for what they are at 9 grams per serving. I found this stir fry quite satisfying without any additions.

What about other veggies – can I add those?

Of course! Just add them when you add the mushrooms. Grated or thinly sliced carrots, sliced Japanese eggplant, zucchini, broccoli, etc. would be delicious added in – in addition to or instead of the mushrooms. Just stay away from veggies that need a long time to cook, like large pieces of carrot or sweet potatoes.

Is this the same thing as Yaki Udon?

No. Yaki Udon is a traditional Japanese Udon Noodle stir fry, and while this recipe may share some similarities with it, it is by no claim authentic Yaki Udon Stir Fry. Here’s an authentic Yaki Udon recipe from Nami at Just One Cookbook.

What kind of skillet should I use?

I used a stainless steel skillet with deep sides (I love this one from Calphalon). You can use another skillet, like nonstick, or a wok if you have one. Just make sure it’s plenty big to hold all the ingredients.

Other East Asian-inspired stir fry recipes

• Sweet and Sour Chicken
• Fried Rice with Crispy Tofu
• Sesame Chicken
• Shrimp Stir Fry with Vegetables
• Pineapple Chicken with Cashews
• Chicken and Cashew Lettuce Wraps

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