Mushroom Udon Stir Fry with vegetables is a quick and easy recipe. Loaded with both sliced and swiss brown mushrooms, coated in a slick sauce paired with thick noodles, it is better than take out 😉. Creamy mushroom udon is Japanese style stir fried vegetables that you will want to make again and again.
Recipes like my Pork Udon, Chicken Yaki Udon and Beef Yaki Udon are all about protein with thick white udon noodles.
My Beef Noodle Stir Fry, Salmon Noodle Stir Fry and Shrimp Yakisoba use alternate noodles for a change.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Japanese Cooking: can be done at home! With easy ingredients and following step by step instructions, you can make Japanese food in your very own kitchen!
- Take out style food made at home: sometimes it is more enjoyable to eat in rather than out! This recipe ticks the takeout style food box but can be enjoyed without waiting for it to be delivered!
- Quick and Easy: once everything is prepped, this recipe cooks very quickly.
- Complete meal: this dish is loaded with mushrooms, balanced with cabbage, carrot and green onions, combined with thick udon noodles smothered in a creamy savory sauce, you can't go wrong!
- Versatile: there is a wide variety of ways to switch this up a little. Scroll to my substitutions and variations for options to enhance this mushroom udon recipe so that if you make it regularly, you won't get bored as you have plenty of small tweaks you can try.
- Week night friendly: those nights when you are tired, work has been hectic, your energy levels are low and you want home cooked but a meal that doesn't take hours to prepare, this is it 😉🥰❤!
- Stir Fried Noodles: are easy and fast, but can lack flavour if you are not pairing them with delicious textures and flavours. This recipe combines a consideration for taste, texture and depth of flavour 😉❤.
Tasty Tip: Some noodles need boiling water poured over them and some noodles need to be cooked in boiling water to allow them to separate. Read the instructions listed on the packet you purchase and follow these as they will specify the best method for the type you get.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Mushrooms: you can purchase store bought sliced for convivence (I do). Plain white mushrooms are the 1st of the 2 types used in the recipe.
- Swiss brown mushrooms: these are great for an alternate taste and texture to the sliced mushrooms. Use crimini if you can't find Swiss Brown. Quartered is a great contrast in texture to the sliced mushrooms.
- Udon noodles: these are thick, white noodles. You will find them in the fridge section or Asian foods section of the supermarket. Cook them as per the instructions on the packet.
- Cabbage: this is a great ingredient to add bulk to stir fry recipes. Finely shred it with a knife and chopping board.
- Green onions: we trim the roots and tips then cut these into 4 segments. They stir fry exceptionally well 😁👌!
- Carrots: these are one of the vegetable components of the dish. Simply peel and chop into thin pieces like matchsticks as shown in the photo above.
- Garlic: we use a little bit (minced) of this added to the pan whilst we cook the noodles. It is not enough to overpower the flavours in the dish and blends in very well.
🍜 Mushroom Udon Noodle Sauce
- Oyster sauce: this is thick, salty and unique to Asian cooking. You can use hoisin sauce as an alternative.
- Soy sauce: this is the regular, most common form of soy sauce, eaten with sushi.
- Dark soy sauce: we use this ingredient to get the fantastic orange brown colour on the noodles. A little of this goes a long way. If you don't use this ingredient, the dish will be a light tan colour as it is only through the use of this that the colour of the dish turns out as such.
- Rice wine vinegar: this adds flavour to the dish and can be found in the Asian foods section of the supermarket.
- Mirin seasoning: another ingredients that adds flavour and can found in the Asian foods section. It adds sweetness to the dish and is very common in Japanese recipes.
- Brown sugar: we only need a little bit of this, but it too adds a sweet flavour to the sauce and helps to balance out the saltiness from the soy and oyster sauces.
Here at the step by step instructions to make the recipe. We start by combining the ingredients needed to make the sauce. A jug and mini whisk is helpful for these steps.
- Gather the sauce ingredients (Photo 1)
- Whisk to combine (Photo 2)
- Add oil, garlic and mushrooms to the fry pan and cook (Photo 3)
- Stir fry the remaining vegetables (Photo 4)
👩🍳 How to Make Mushroom Udon
To make mushroom udon, we fry off the mushrooms with a little garlic in peanut oil. Then we remove them from the pan to stir fry the cabbage, carrot and green onions. Use this time also to cook the noodles according to the packet instructions. Drain and rinse the noodle water.
- Add cooked mushrooms back to the pan (Photo 5)
- Then add the cooked noodles (Photo 6)
- Pour the sauce over the dish (Photo 7)
- Then stir till heated through (Photo 8)
🍽 Serving Suggestions
Chopsticks are the best way to dive into this dish! ❤😉 Portion the cooked recipe into bowls and the eater can do their thing 🥰.
You could also steam some store bought gyoza (a popular Japanese appetizer) or if wanting quick and super straight forward try the Air Fryer Frozen Spring Rolls.
👍 How to Guide
How to Store
If you are not consuming the full cooked quantity, you can store the leftovers in the fridge in a sealed air tight container for 2 to 3 days.
How to Freeze
When the dish has cooled, you can portion and place in containers, meal prepped for the week ahead.
How to Reheat
To reheat frozen leftovers, it is best to allow them to fully thaw.
This is because the noodles are very delicate and would break apart if you try and reheat from frozen.
Simply heat thawed leftovers in the microwave for 3 to 4 minutes.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- The cream is not essential. If you omit it from the sauce you are making more of a traditional mushroom yaki udon recipe. This will have a more savory (umami) noticeable sauce taste as the cream mellows the flavours used to combine this popular sauce.
- You don't have to use the same vegetables as me, you can use your favourite 😍😉🥰. Try onions, broccoli, red pepper, shallots or your favourite.
- Add other green vegetables such as spinach, kale, bok choy or green beans.
- Cremini mushrooms are a great sub in for the Swiss brown mushrooms if your Walmart, Safeway, Tesco, Woolies or Coles doesn't sell them.
- Other types of mushrooms you can use are brown mushrooms, portobello mushrooms, shitake mushrooms or oyster mushrooms 👍❤.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Allow the oil to heat in the pan for a couple of minutes before adding the mushrooms and garlic.
- Have everything prepped and ready to go. The dish will cook very quickly, so it is best to not have to stop and chop vegetables in the pan.
- Use high heat when cooking.
- Try and cook the noodles at the same time as the vegetables as it is super easy to multi task across these 2 things at the same time 😉.
- Keep things moving in the pan so there is no sticking.
🤓 Frequently Asked Questions
What toppings do you put on udon?
Udon can be loaded with your favourite toppings. Some popular choices are sliced green onions, sesame seeds, seaweed, bonito flakes, sriracha sauce or hot chilli oil.
How is udon traditionally eaten?
Udon is commonly eaten slurped up from a bowl with broth or mixed with stir fried vegetables often containing protein and a soy based sauce.
What is difference between ramen and udon?
Ramen is a bowl of cooked noodles with broth. These noodles are thinner and more like instant 2 minute noodles. Udon noodles are thick, chewy and white.
😍 More Easy Noodle Recipes
If you are looking to get your chopsticks into some more noodle recipes, there here are some that I think (and hope 🥰❤😉) you will love:
- Udon Carbonara
- Beef Udon Noodles (Ginger Beef Noodles)
- Chicken Rice Paper Rolls
- Prawn Stir Fry Noodles
- Cumin Lamb Noodles
- Seafood Yaki Udon
- Pork Mince Noodles
- Chilli Garlic Noodles
- Soy Sauce Noodles
- Ginger Scallion Noodles
Its chopstick and noodle time my friend, with a sauciness smothered all over the dish. You can also find all of my noodles recipes in the one spot.
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- 1 Sauté pan Fry pan or wok
- 1 Flexible Silicon Turner to sauté the vegetables
- 1 Heatproof mixing bowl to cook the noodles
- 1 Colander to drain the noodles
- 2 Chopsticks to stir and unfold the noodles as they cook
- 2 tablespoons peanut oil
- 1 tablespoon minced garlic
- 2 cups white mushrooms sliced, Note 1
- 1 cup swiss brown mushrooms quartered, also Note 1
- 2 cups cabbage finely shredded
- 1 cup carrots peeled and sliced into matchsticks
- 8 green onions tips and roots trimmed, cut into 4 segments
- 400 grams/14 oz udon noodles Note 2
Mushroom Udon Sauce
- 2 tablespoons oyster sauce Note 3
- 1 ½ tablespoons soy sauce
- 1 tablespoon dark soy sauce Note 4
- 1 tablespoon mirin
- 2 teaspoons brown sugar
- 1 teaspoon rice wine vinegar
- ⅓ cup cream
- Make sauce: use a small jug to combine and whisk the oyster sauce, soy sauce, dark soy sauce, mirin, brown sugar, rice wine vinegar and cream. Set aside.
- Cook mushrooms: at 2 tbs peanut oil in fry pan at high heat, add mince garlic, sliced mushrooms and quartered swiss brown mushrooms. Cook for 3 till 4 minutes, till mushrooms have softened. Then remove from pan and set aside.
- Cook vegetables: use the same pan to stir fry the cabbage, carrot and green onions for 2 to 3 mins.
- Cook noodles: according to the packet instructions, drain, discard noodle water then add the noodles to the cooked vegetables.
- Add mushrooms: and noodles: add cooked mushrooms, followed by the cooked noodles to the pan.
- Pour over sauce: pour the sauce over the noodles and stir till the sauce is consistently combined and the dish is heated through.
- Serve: portion into bowls, garnish with chopped green onions (optional) and serve with chopsticks.
- Note 1 - Mushrooms: I like using combination of sliced and quartered mushrooms in the dish as they offer different textures. For convenience you can purchase sliced mushrooms as well as whole swiss brown mushrooms and chop them to prepare.
- Note 2 - Udon Noodles: these will be in the fridge section or Asian food aisle (sometimes even the freezer at the Asian grocery store). Try a few different brands to find your favourite and cook according to the instructions on the packet.
- Note 3 - Oyster Sauce: You can use hoisin as a substitute if you have it but not oyster.
- Note 4 - Dark Soy Sauce: this is a different ingredient to regular (sushi style) soy sauce. It is what makes the noodles turn the colour they end up. We only need a little as a little goes a long way. It will be sold where you find soy sauce and have written on the label 'dark soy sauce'. It is not transparent at all, whereas sometimes regular soy sauce looks to be light brown.
These look amazing. Will give the recipe a go over the weekend, thanks!!
Excellent to hear, thanks Tammy.