How to make SOY BUTTER UDON NOODLES! 🧈

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding a different flavor.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and a firmer texture.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining a similar flavor.

Cook the frozen sanuki udon noodle brick according to package instructions.

In a skillet, heat the extra-virgin olive oil over medium heat.

Add the sliced shallots and sauté until translucent.

Stir in the minced garlic and cook until fragrant.

Add the brown shimeji mushrooms and sauté until tender.

Pour in the soy sauce and dark soy sauce, mixing well.

Add the cooked udon noodles to the skillet, tossing to combine.

If the mixture is too dry, add starchy udon noodle water as needed.

Garnish with sliced scallion, parmesan cheese, and furikake flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens