Mushroom udon stir-fry
Prepare udon as its packet directs, brown the mushrooms first, then toss the drained noodles with vegetables and sauce. Lift gently to keep the noodles intact. Dinner takes about 20 minutes.
Recipe draft · Not yet kitchen-tested. How we develop recipes.
Mushroom udon stir-fry
- Prep
- 10 min
- Cook / rest
- 10 min
- Total
- 20 min
- Serves
- 2
Ingredients
Use the listed quantities. Rice-cooker cups are 180 ml; spoon measurements are standard measuring spoons.
Method
- Prepare the udon following the package directions and drain thoroughly. Mix soy sauce, water, sugar, and rice vinegar.
- Heat a wok or large skillet over medium-high heat. Add the oil and mushrooms in an even layer. Cook for 3 minutes, turning once or twice.
- Add carrot and stir-fry for 2 minutes. Add garlic and cook for 20 seconds. If the pan is too dry, add a small splash of water.
- Add drained udon and the sauce. Lift and turn gently with tongs for 2–3 minutes, until hot throughout and evenly coated. Avoid chopping through the noodles.
- Add scallions, toss briefly, and divide between two bowls. Serve immediately; udon becomes firmer and stickier as it cools.
Cooking notes & substitutions
Mushrooms need space to brown, while udon needs only enough handling to separate. Cook the mushrooms first, then bring everything together quickly. Refrigerated and frozen udon differ by brand, so loosen or cook the noodles according to the package rather than using a fixed boil time.
Keep the noodles intact
Loosen according to the packet before stir-frying. Forcing a cold compact block apart in the wok can break it.
Dried udon
Cook separately until just tender and use an equivalent cooked quantity. Check the package yield rather than swapping dried and fresh weights directly.
More vegetables
Add a handful of baby spinach in the last minute. Keep bulky additions modest so the wok stays hot.
Equipment for this recipe
How to choose a wok for your home stove
A flat-bottom wok, tongs, and a pot for preparing the noodles.
Best wok for electric stove cooking: start with the base
Questions before you cook
Is this gluten-free?
Standard udon is made from wheat. Use a suitable gluten-free noodle and gluten-free tamari if needed, following their cooking directions.
Leftovers & food safety
Refrigerate leftovers promptly in shallow containers. Do not leave cooked food at room temperature for more than 2 hours, or 1 hour above 90°F / 32°C. Reheat leftovers to 165°F / 74°C. Follow package instructions and use a thermometer where appropriate. USDA leftover guidance.
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