Easy 7-Minute Garlic Mushroom Udon Anyone Can Make!

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Spaghetti is a more common and cost-effective alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often available at a similar price point.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a versatile and cheaper alternative.

In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, white sugar, and vegan fish sauce. Mix well and set aside.

Boil the udon noodles according to package instructions. Before draining, reserve ¼ cup of noodle water. Strain and set aside.

In a wok over medium high heat, melt 1 tbsp butter. Once lightly browned, add ssamjang, chopped mushrooms, and pine nuts. Sauté until fragrant and golden, then set aside.

In the same wok, melt the remaining 1 tbsp butter. Add minced garlic and sauté until golden and fragrant, about 1 to 2 minutes.

Add the prepared sauce and grated parmesan. Stir fry until the sauce reduces and becomes glossy and slightly sticky.

Add the cooked udon and toss to coat evenly.

Pour in the reserved noodle water and cook for another minute until silky.

Plate the saucy noodles, top with the mushroom mixture, then finish with sesame seeds and sliced green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens