A creamy, easy, tasty dinner ready in only fifteen minutes? That’s right, this creamy mushroom udon recipe is perfect for those weeknights where you want something satisfying as soon as possible.
Best of all, it’s a single-pan recipe, so you don’t have to worry about a big clean up after, and we’re using just a handful of staple ingredients to make this delicious meal.
Creamy Mushroom Udon
What could be better than a tasty, filling meal that’s easy to make and easier to clean up? This creamy mushroom udon recipe really ticks a lot of boxes. You can even vary your ingredients and ratios to adjust the flavor and texture to your personal preference. What an awesome dinner!
What is Udon?
Udon is a traditional Japanese noodle, usually made from wheat flour. They tend to be thick, filling, and nourishing. Udon has been used in Japanese cuisine for almost a thousand years.
Like any traditional, basic food, there’s no shortage of methods for serving udon. The simplest way to enjoy udon is kake udon, a simple broth, but there are much more complex and demanding variations, too.
You'll Need
This recipe relies on udon noodles and some classic Japanese ingredients like miso and oyster sauce. With plenty of umami flavor and savor, it’s a great recipe that is truly reminiscent of all that is great about Japanese cuisine.
- Udon Noodles: While you can use either fresh or frozen udon noodles, we prefer fresh. Frozen udon noodles frequently have a nicely chewy texture, and they tend to be hardier than fresh udon, which can become mushy or overcooked while being stir fried.
- Aromatics: We’re using butter and garlic as our aromatics.
- Mushroom and oyster sauce is an awesome combo. You can use pretty much any type of mushrooms you like for this recipe, although we do love shiitake and golden enoki mushrooms. These are pretty easy to find in an Asian grocery store and are staples of Asian cuisine.
- Half and Half: We’re using half and half for this recipe, but you can substitute it for heavy cream or evaporated milk. If you prefer a lighter sauce, you can use a mix of about half cream and half starchy noodle water. A dairy free alternative to cream is to use oat or cashew cream. This is a great substitution for the texture, which is the main reason we’re using cream in this recipe. The slightly nutty flavor of these cream substitutes goes well with the overall palate of this recipe, too.
- Miso Paste: You can use either white or red miso paste for this recipe. You can get different results from each. If your preference is for milder, sweeter miso, we recommend white miso. However, if you prefer a stronger miso flavor, red is the way to go.
- For your garnish, we recommend green onion. You can also add furikake as it adds a nice umami flavor to this dish, a classic flavor factor for Japanese cuisine.
There’s nothing better than a fresh, steaming bowl of udon noodles in a delectable sauce!
How to Make Creamy Mushroom Udon
- Remove your udon noodles from its package and place into the pot of boiling water. Gently stir to separate the noodles, using a pair of chopsticks. It should take about 1-2 minutes. Don't overcook them! Rinse and drain your noodles under cold water. If not using right away, drizzle with olive oil to keep them from sticking. Keep aside.
- To make this creamy mushroom miso udon dinner, we’re sautéing mushrooms and garlic in a generous amount of butter. This creates a solid, aromatic base on which to build the flavor fortress. Next, we’ll add just a dab of water, drawing out the moisture from the mushrooms. To finish the sauce, we add the mixture of half and half, oyster sauce, miso, salt and pepper.
- In a small bowl mix together the heavy cream, oyster sauce and miso paste. Add the sauce to the pan and bring to a boil.
- Add the noodles and toss to evenly coat. Season with salt and pepper.
This is an awesome udon recipe that is as satisfying as it is easy. You can serve with some yellow pickled radish for a tangy contrast to the creamy noodles.
Recipe Tips
- If you prefer a brothier udon dish, we recommend adding about ¼ cup of chicken stock with your heavy cream to thin out the sauce. You can also use more chicken stock than this if you like! You can adjust ratios until the consistency of the sauce suits your palate.
- For your miso paste, you can use either red or white miso. White miso, or shiro miso, is best for people who prefer their miso with a milder taste and a touch of sweetness. However, for those who like big, bold, stronger miso flavors, red miso paste, also known as aka miso is best.
Can you freeze it?
We do not recommend freezing creamy mushroom udon. If you have any leftovers, place it in an airtight container and store in the fridge for 2-3 days.
Can you reheat it?
You can reheat this creamy udon on the stovetop or in the microwave until hot. We recommend to add a splash of water before reheating.
More Asian-Inspired Recipes
Panda Express Teriyaki Chicken
Panda Express Mushroom Chicken
Air Fryer Sweet and Sour Chicken
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Creamy Mushroom Miso Udon
Ingredients
- 2 packets total 13 oz. fresh vacuum packed udon noodles
- 3 tablespoons unsalted butter
- 2 ½ cups mushrooms shiitake or golden enoki
- 4 garlic cloves minced
- 2-4 tablespoons water
- 1 tablespoon oyster sauce
- 1 cup half & half or heavy cream
- 2 tablespoons miso paste white or red
- Salt and pepper to taste
- 2 stalks green onions sliced 2 inches long, for garnish
Instructions
Cook the Udon Noodles
- Remove your udon noodles from its package and place into the pot of boiling water. Gently stir to separate the noodles, using a pair of chopsticks. It should take about 1-2 minutes. Don't overcook them! Rinse and drain your noodles under cold water. If not using right away, drizzle with olive oil to keep them from sticking. Keep aside.
Stir Fry
- In a large pan melt butter over medium heat. Add the mushrooms, garlic and water ( to draw out the moisture from the mushrooms) and cook for 2-3 minutes or until the mushrooms are cooked through.
- In a small bowl mix together the half and half/ heavy cream, oyster sauce and miso paste. Season with salt and pepper. Add the sauce to the pan and bring to a boil.
- Add the noodles and toss to evenly coat. Season with salt and pepper.
- Garnish with green onions.
- Serve and enjoy!
Notes
Storage and reheat:
We do not recommend freezing creamy mushroom udon. If you have any leftovers, place it in an airtight container and store in the fridge for 2-3 days. You can reheat this creamy udon on the stovetop or in the microwave until hot. We recommend to add a splash of water before reheating.Nutrition
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Brian says
This was pure comfort in a bowl! The broth was rich and creamy, and the umami flavor from the miso was perfect. Will be making this again soon!
Tatiana says
So glad you loved it, Brian! Miso and mushrooms really do make magic together. Thanks for your review!