--- title: "Mushroom udon stir-fry" description: "Thick udon noodles with browned mushrooms and a simple soy sauce. A 20-minute dinner using refrigerated or frozen udon." url: "https://www.riceandsizzle.com/recipes/wok-mushroom-udon/" language: en --- Canonical page: https://www.riceandsizzle.com/recipes/wok-mushroom-udon/ Wok recipes # 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. By [Rice & Sizzle](https://www.riceandsizzle.com/about/) · September 18, 2026 Recipe draft · Not yet kitchen-tested. [How we develop recipes](https://www.riceandsizzle.com/editorial-policy/). ## Mushroom udon stir-fry Prep: 10 min Cook / rest: 10 min Total: 20 min Serves: 2 ### Ingredients - 400 g refrigerated or frozen udon noodles - 200 g fresh mushrooms, sliced - 1 small carrot, cut into thin matchsticks - 1 tablespoon neutral oil - 2 garlic cloves, chopped - 1 tablespoon reduced-sodium soy sauce - 1 tablespoon water - 1 teaspoon sugar - 1 teaspoon rice vinegar - 2 scallions, sliced ![Udon noodles, sliced mushrooms, carrot matchsticks, chopped garlic, neutral oil, soy sauce, water, sugar, rice vinegar and scallions arranged in separate dishes — illustration](https://www.riceandsizzle.com/images/wok-mushroom-udon-ingredients.webp) Udon noodles, sliced mushrooms, carrot matchsticks, chopped garlic, neutral oil, soy sauce, water, sugar, rice vinegar and scallions. Ingredient illustration; use the quantities listed above. Use the listed quantities. Spoon measurements are standard measuring spoons. ### Method 1. Prepare the udon following the package directions and drain thoroughly. Mix soy sauce, water, sugar, and rice vinegar. 2. 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. 3. 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. 4. 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. 5. Add scallions, toss briefly, and divide between two bowls. Serve immediately; udon becomes firmer and stickier as it cools. ## Equipment that helps A flat-bottom wok, tongs, and a pot for preparing the noodles. Brown the mushrooms before adding the noodles. The [YOSUKATA 13.5-inch flat-bottom carbon steel wok](https://www.amazon.com/dp/B084DQYNNM?tag=aeomantis-20) Sponsored provides a flat contact area and sloping sides for lifting and turning udon. Keep a separate pot for loosening the noodles, and avoid overloading the wok. [Choose a wok for an electric stove](https://www.riceandsizzle.com/guides/best-wok-for-electric-stove/). ![Thick udon noodles with browned mushrooms, carrot matchsticks and scallions — illustration](https://www.riceandsizzle.com/images/wok-mushroom-udon.webp) Serving illustration. ## 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. ## 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](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety). ## More wok recipes [![Bok choy with ginger, garlic and a light soy dressing — illustration](https://www.riceandsizzle.com/images/bok-choy.webp)](https://www.riceandsizzle.com/recipes/ginger-garlic-bok-choy/) Wok · 15 min ### [Bok choy stir fry with ginger and garlic](https://www.riceandsizzle.com/recipes/ginger-garlic-bok-choy/) A 15-minute bok choy stir-fry with crisp stems, wilted leaves, ginger, and garlic. A simple side for rice and noodles. 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