Udon Noodle Stir Fry with Mushrooms Recipe hits every craving: chewy noodles, savory mushrooms, and a glossy, garlicky sauce that clings to every strand. It works perfectly for busy weeknights, date-night-in, or meal prep, and you can get it on the table in about 30 minutes. I first tested this version after a long farmers’ market run, and my family inhaled it before I even sat down.
Why You Should Try This Udon Noodle Stir Fry with Mushrooms Recipe
This udon noodle stir fry tastes rich, umami-packed, and slightly sweet with a gentle kick of heat. The mushrooms soak up the sauce, the noodles stay bouncy, and the veggies keep everything bright and fresh.
You can toss it together with mostly pantry staples and a couple of fresh ingredients. It works for vegetarians as written, and you can add protein like tofu or chicken if you want more heft.
“This Udon Noodle Stir Fry with Mushrooms Recipe tastes like takeout from your favorite spot, but cleaner and faster to make at home. ★★★★★”
Ingredients You’ll Need
Udon noodles
- 14 to 16 ounces fresh or frozen udon noodles
- Fresh or frozen udon gives the best chewy texture.
- If you only have dried udon, cook it 1 to 2 minutes shy of package directions so it stays firm in the pan.
- I like brands that label them “sanuki style” for extra bounce.
Mushrooms and veggies
- 12 ounces mushrooms, sliced
- Use a mix if you can: shiitake, cremini, oyster, or button.
- Shiitake bring deep flavor, while cremini keep the cost down.
- 1 small yellow onion, thinly sliced
- 1 medium carrot, cut into matchsticks or thin half-moons
- 1 red bell pepper, thinly sliced
- 2 cups shredded green cabbage or coleslaw mix
- Bagged coleslaw mix saves time and works great here.
- 3 green onions, sliced (whites and greens separated)
Aromatics
- 3 to 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 teaspoon crushed red pepper flakes or chili flakes (optional, adjust to taste)
Stir fry sauce
Whisk these together in a bowl or measuring cup:
- 3 tablespoons soy sauce (use low-sodium if you prefer)
- 1 tablespoon dark soy sauce (optional, for deeper color and flavor)
- 2 tablespoons oyster sauce or vegetarian mushroom stir fry sauce
- 1 tablespoon mirin or mild rice vinegar plus 1 teaspoon sugar
- 1 tablespoon brown sugar or honey
- 1 tablespoon toasted sesame oil
- 2 to 3 tablespoons water, to loosen the sauce
- 1 to 2 teaspoons sriracha or chili garlic sauce, to taste
Oil and finishing touches
- 2 tablespoons neutral oil (avocado, canola, or grapeseed)
- 1 teaspoon toasted sesame oil, for finishing
- 1 tablespoon toasted sesame seeds
- Extra sliced green onions, for garnish
- Lime wedges, optional but tasty
Optional protein add-ins
- 8 ounces extra firm tofu, pressed and cubed
- Or 8 ounces thinly sliced chicken thigh or breast
- Or 8 ounces shrimp, peeled and deveined
Season any protein with a pinch of salt and a drizzle of soy sauce before cooking.
Equipment list
- Large nonstick skillet or wok
- Medium pot for noodles (if using dried or frozen)
- Cutting board and sharp knife
- Small bowl or measuring cup for sauce
- Tongs or chopsticks for tossing noodles
- Wooden spoon or spatula
Tips & Tricks
- Cook the noodles slightly under so they stay chewy after stir frying.
- Rinse cooked udon briefly with warm water to loosen clumps, then drain very well.
- Slice veggies thin so they cook quickly and stay crisp-tender.
- Use high heat once everything hits the pan so the noodles pick up a bit of char and smoky flavor.
- Stir the sauce before you pour it in, since sugar and thicker sauces settle at the bottom.
- Cook protein first, remove it, then add it back at the end to avoid overcooking.
- Do not crowd the mushrooms; give them space so they brown instead of steaming.
- Taste and adjust at the end with soy sauce for salt, sugar for balance, and chili for heat.
- Keep a little extra water or broth nearby to loosen the noodles if they clump.
- Double the sauce if you like extra saucy noodles or plan to reheat leftovers.
How to Make Udon Noodle Stir Fry with Mushrooms Recipe
Step 1: Prep noodles and sauce
If you use dried udon, cook it in boiling water until just shy of al dente, then drain and rinse briefly with warm water. If you use frozen udon, drop the blocks into boiling water for 1 to 2 minutes until they loosen, then drain. Toss the noodles with a tiny drizzle of oil so they do not stick.
In a small bowl or measuring cup, whisk together soy sauce, dark soy sauce, oyster or mushroom sauce, mirin or vinegar, sugar, sesame oil, water, and sriracha. Taste the sauce and adjust sweetness or heat to your liking. Set the sauce near the stove.
Step 2: Sauté veggies and aromatics
Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the mushrooms in a single layer and let them sit for 2 to 3 minutes so they brown, then stir and cook until they release their moisture and turn golden at the edges. Add onion, carrot, and bell pepper, then cook 3 to 4 minutes until they soften but still keep some bite.
Stir in the cabbage and the white parts of the green onions. Cook 2 to 3 minutes until the cabbage wilts slightly. Push the veggies to the sides of the pan and create a space in the center.
Lower the heat to medium, then add a small splash of oil if the pan looks dry. Add garlic, ginger, and chili flakes to the center and stir constantly for about 30 seconds until fragrant. Mix the aromatics into the veggies.
Step 3: Add noodles and sauce
Add the cooked udon noodles to the pan. Use tongs or chopsticks to gently separate and toss them with the vegetables. Pour the sauce over the noodles and toss again until everything looks coated and glossy.
Turn the heat back up to medium-high. Stir fry 2 to 3 minutes so the noodles soak up the sauce and pick up a bit of color. If the pan looks dry or the noodles clump, splash in 1 to 2 tablespoons of water and toss again.
Step 4: Finish and garnish
Turn off the heat and drizzle in the extra teaspoon of toasted sesame oil. Toss in the green onion tops and sesame seeds. Taste one more time and adjust with a bit more soy sauce, sugar, or chili if you want.
Transfer the udon noodle stir fry with mushrooms to bowls. Top with extra sesame seeds and green onions. Add lime wedges on the side and squeeze some over just before eating for a bright finish.
What to Serve with Udon Noodle Stir Fry with Mushrooms Recipe
Serve this udon noodle stir fry with a simple cucumber salad, dressed with rice vinegar, sesame oil, and a pinch of sugar. Miso soup or a light broth pairs nicely and keeps the meal cozy without feeling heavy. Steamed edamame with sea salt adds protein and crunch.
You can also serve it with a side of roasted or steamed broccoli, tossed with a little soy sauce and sesame oil. A cold sparkling water with citrus or iced green tea rounds out the meal and keeps the flavors clean.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over medium heat with a splash of water until the noodles loosen and warm through.
- You can freeze portions in freezer-safe containers for up to 1 month, though the noodles soften a bit after thawing.
- Thaw frozen portions in the fridge overnight, then reheat in a skillet and refresh with a drizzle of soy sauce and sesame oil.
Udon Noodle Stir Fry with Mushrooms Recipe
Ingredients
Instructions
- If using dried udon, cook in boiling water until just shy of al dente, then drain and briefly rinse with warm water. If using frozen udon, drop into boiling water for 1 to 2 minutes until loosened, then drain.
- Toss the cooked udon with a tiny drizzle of oil so the noodles do not stick and set aside.
- In a small bowl or measuring cup, whisk together the soy sauce, dark soy sauce, oyster or mushroom sauce, mirin or rice vinegar, sugar, brown sugar or honey, toasted sesame oil, water, and sriracha or chili garlic sauce. Taste and adjust sweetness or heat to your liking and keep the sauce near the stove.
- Heat 1 tablespoon of the neutral oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms in a single layer and cook undisturbed for 2 to 3 minutes so they brown, then stir and cook until they release their moisture and turn golden at the edges.
- Add the onion, carrot, and red bell pepper. Cook for 3 to 4 minutes, stirring, until the vegetables soften but remain crisp-tender.
- Stir in the shredded cabbage and the white parts of the green onions. Cook for 2 to 3 minutes until the cabbage just starts to wilt.
- Push the vegetables to the sides of the pan to make a space in the center. If the pan looks dry, add a small splash of the remaining neutral oil.
- Lower the heat to medium. Add the garlic, ginger, and red pepper flakes to the center and stir constantly for about 30 seconds until fragrant, then mix the aromatics into the vegetables.
- Add the cooked udon noodles to the pan. Use tongs or chopsticks to gently separate and toss them with the vegetables.
- Pour the prepared sauce over the noodles and toss until everything is evenly coated and glossy.
- Turn the heat up to medium-high and stir fry for 2 to 3 minutes so the noodles soak up the sauce and pick up a bit of color. If the pan looks dry or the noodles clump, splash in 1 to 2 tablespoons of water and toss again.
- Turn off the heat and drizzle in the extra teaspoon of toasted sesame oil. Toss in the green onion tops and toasted sesame seeds.
- Taste and adjust with a bit more soy sauce for salt, sugar for balance, or chili for heat if desired.
- Transfer the udon noodle stir fry with mushrooms to bowls. Garnish with extra sesame seeds and green onions, and serve with lime wedges on the side for squeezing over just before eating.
Notes
Approximate per serving (about 1/4 of recipe, without optional protein): 420 calories; fat 17 g; saturated fat 2.5 g; carbohydrates 60 g; fiber 5 g; sugars 15 g; protein 11 g; sodium 1450 mg. Values will vary based on brands, exact amounts, optional protein, and portion size.
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