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 onionsFresh minced garlicShiitake 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 OilRice vinegarHoney – 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
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 ChickenFried Rice with Crispy TofuSesame ChickenShrimp Stir Fry with VegetablesPineapple Chicken with CashewsChicken and Cashew Lettuce Wraps
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