Mushroom Udon
Mushroom Udon stir fried with vegetables is a quick and easy recipe! Smothered in a creamy sauce you can skip take out and cook at home!
Servings: 4
Calories: 479kcal
Equipment
- 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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 479kcal | Carbohydrates: 82g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 2143mg | Potassium: 501mg | Fiber: 9g | Sugar: 17g | Vitamin A: 5620IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 1mg