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.
- 2 packets ( total 13 oz.) fresh vacuum packed udon noodles
- 3 tablespoons unsalted butter
- 2 1/2 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
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.
- 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!
If you prefer a brothier udon dish, we recommend adding about 1/4 cup of chicken stock with your half & half or 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.
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.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Pasta recipes
- Cuisine: Japanese
- Calories: 498kcal
- Sugar: 6g
- Sodium: 1334mg
- Fat: 39g
- Saturated Fat: 20g
- Carbohydrates: 75g
- Fiber: 9g
- Protein: 56g
- Cholesterol: 86mg
Keywords: creamy udon, creamy mushroom udon, udon noodles, creamy miso udon