Creamy Udon Noodles with Mushrooms | Quick & Easy | Vegan Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories

Boil water in a large pot and cook udon noodles according to package instructions until tender, about 8-10 minutes.

Drain noodles and set aside, reserving a cup of the cooking water.

Heat butter in a large skillet over medium heat until melted.

Add diced onion and minced garlic to the skillet, sauté until fragrant and translucent, about 3-4 minutes.

Add sliced mushrooms and cook until they release moisture and become golden, about 5-7 minutes.

Stir in grated ginger and red pepper flakes, cooking for an additional minute.

Pour in heavy cream and vegetable broth, stirring to combine; bring to a gentle simmer.

Add soy sauce, black pepper, and salt, adjusting to taste.

Add the cooked udon noodles to the skillet, tossing to coat in the creamy sauce.

If the sauce is too thick, add reserved noodle cooking water a little at a time until desired consistency is reached.

Remove from heat and stir in chopped green onions and sesame oil.

Serve immediately, garnished with additional green onions and parmesan cheese if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens