Udon Noodle Stir Fry with Mushrooms Recipe tastes savory, slightly sweet, and deeply umami, with chewy noodles and juicy mushrooms in every bite. It works perfectly for busy weeknights, takes about 30 minutes start to finish, and suits vegetarians and meat eaters who just want a big comforting bowl of noodles. I tested this one on my own “I’d rather order takeout” family, and they now request it on repeat.
Why Make This Udon Noodle Stir Fry with Mushrooms Recipe at Home
You control the sauce, the salt, and the veggies, so the udon noodle stir fry with mushrooms recipe turns out exactly how you like it. Restaurant versions often drown the noodles in oil or sugar, while this one keeps the flavor big and the ingredients simple.
You also save money and time, since frozen or shelf stable udon cooks in minutes and mushrooms sauté quickly. Cleanup stays easy, because you only use one pan plus a pot for the noodles.
“Tastes like my favorite takeout udon, but with more mushrooms and better texture on the noodles, ★★★★★”
Ingredients You Need
Udon noodles
- 14 to 16 ounces udon noodles
- Use frozen “sanuki” style udon for the best chewy texture.
- Shelf stable udon works too; just avoid very thin dried noodles, since they turn soft and lose that signature bite.
Mushrooms
- 12 ounces mushrooms, sliced
- Use a mix for better flavor:
- Cremini or baby bella for meatiness
- Shiitake for deep umami
- Oyster mushrooms for tenderness
- Avoid washing mushrooms under running water; wipe them with a damp towel so they do not soak up extra moisture.
- Use a mix for better flavor:
Vegetables
- 1 small yellow onion, thinly sliced
- 1 small carrot, cut into matchsticks or thin half moons
- 1 small red bell pepper, thinly sliced
- 2 to 3 green onions, sliced (separate white and green parts)
- 2 cups baby spinach or shredded napa cabbage
You can swap in snow peas, broccoli florets, or bok choy if you need to clear out the fridge. Keep the total veggie volume similar so the sauce still coats everything nicely.
Aromatics
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
Jarred minced garlic and ginger paste both work if you need shortcuts. Use about 1 teaspoon jarred ginger for each tablespoon fresh, since the flavor runs stronger.
Sauce
- 3 tablespoons soy sauce (use low sodium if you prefer)
- 1 tablespoon dark soy sauce (optional, for color and deeper flavor)
- 1 tablespoon oyster sauce or vegetarian mushroom stir fry sauce
- 1 tablespoon mirin or 1 tablespoon sugar plus 1 teaspoon water
- 1 tablespoon sesame oil
- 1 to 2 teaspoons chili garlic sauce or sriracha (optional, for heat)
- 2 to 3 tablespoons water, to loosen the sauce
You can use tamari or coconut aminos instead of regular soy sauce if you need a gluten friendly option. Taste the sauce before you add it to the pan and adjust salt, sweetness, and heat to your liking.
Protein add‑ins (optional)
Pick one or mix a couple if you want to bulk up the stir fry.
- 7 to 8 ounces extra firm tofu, pressed and cubed
- 2 eggs, lightly beaten, for a soft scramble in the pan
- 7 to 8 ounces thinly sliced chicken thigh or breast
- 7 to 8 ounces thinly sliced beef or pork
Season meat or tofu with a pinch of salt and a splash of soy sauce before cooking so the pieces taste flavorful on their own.
Toppings
- Toasted sesame seeds
- Extra sliced green onions
- A drizzle of chili oil or extra chili garlic sauce
Equipment list
- Large nonstick skillet or wok
- Medium pot for boiling udon
- Tongs or chopsticks for tossing noodles
- Small bowl for mixing sauce
- Cutting board and sharp knife
Tips & Mistakes
- Pre mix the sauce in a bowl so you do not scramble to measure liquids while the veggies cook.
- Pat mushrooms dry and avoid crowding the pan, or they steam and turn soggy instead of browning.
- Use high heat and keep the ingredients moving so the noodles stay chewy and the veggies stay crisp tender.
- Loosen frozen udon in hot water before stir frying, or the blocks stay clumped and the sauce coats unevenly.
- Do not overcook the noodles; pull them as soon as they separate and warm through, or they turn mushy.
- Taste the stir fry at the end and adjust with a splash of soy sauce, a pinch of sugar, or a bit of water to balance saltiness.
- Add delicate greens like spinach right at the end so they wilt gently and keep their color.
- Slice everything before you start cooking, because stir fries move quickly and do not wait for slow chopping.
How to Make Udon Noodle Stir Fry with Mushrooms Recipe
Step 1: Mix the sauce
Add soy sauce, dark soy sauce, oyster or mushroom sauce, mirin, sesame oil, chili garlic sauce, and water to a small bowl. Whisk until the sauce looks smooth and the sugar (if using) dissolves. Taste and adjust salt, sweetness, and heat.
Step 2: Prep the noodles
Bring a pot of water to a boil. Add frozen or shelf stable udon and cook just until the strands loosen and separate, usually 1 to 2 minutes for frozen and 3 to 4 minutes for shelf stable. Drain, rinse quickly with warm water to remove excess starch, and set aside.
Step 3: Sauté the mushrooms
Heat a large skillet or wok over medium high heat and add a tablespoon of neutral oil. Add the mushrooms in a single layer and let them sit for about 2 minutes so they brown on one side. Stir and cook another 2 to 3 minutes until they release their moisture and the edges turn golden.
Step 4: Add aromatics and veggies
Push the mushrooms to one side of the pan. Add a little more oil if the pan looks dry, then add onion, carrot, and the white parts of the green onions. Stir fry 2 to 3 minutes until the onion softens slightly.
Add garlic and ginger and cook 30 seconds until fragrant. Add bell pepper and cook 1 to 2 minutes so it softens but still keeps some crunch.
Step 5: Cook optional protein
If you use tofu or meat, move the veggies to the edges of the pan. Add tofu or sliced meat to the center with a small drizzle of oil. Cook, stirring, until the pieces brown and cook through, about 3 to 5 minutes depending on the protein and thickness.
If you use eggs, push everything to the sides, pour beaten eggs into the center, and scramble gently until just set. Stir the soft scrambled eggs into the veggies and mushrooms.
Step 6: Add noodles and sauce
Add the drained udon noodles to the pan. Pour the sauce over the noodles, aiming for the noodles more than the edges of the pan so nothing burns. Use tongs or chopsticks to toss everything together until the noodles soak up the sauce and the veggies and mushrooms distribute evenly.
If the noodles look dry or sticky, splash in 1 to 2 tablespoons of water and toss again. Cook 2 to 3 minutes until everything heats through and the sauce lightly coats the noodles.
Step 7: Finish and serve
Add spinach or napa cabbage and toss just until the greens wilt. Turn off the heat. Sprinkle in the green parts of the green onions and toasted sesame seeds.
Taste one more time and adjust seasoning with a bit more soy sauce or chili sauce if you want extra kick. Serve hot, topped with more sesame seeds and green onions.
Variations I've Tried
I swap half the mushrooms for thinly sliced bok choy stems and leaves when I want more greens in the bowl. The bok choy adds crunch and soaks up the sauce in a really satisfying way.
I also make a spicy version with extra chili garlic sauce and a spoonful of gochujang in the sauce mix. That variation works especially well with shiitake and oyster mushrooms, since they stand up to the bolder flavor.
For a kid friendly version, I skip the chili sauce, add a tiny bit more sugar, and cut the veggies into smaller pieces. The noodles and mild mushrooms usually win over even picky eaters.
How to Serve Udon Noodle Stir Fry with Mushrooms Recipe
Serve the udon noodle stir fry with mushrooms recipe straight from the pan while the noodles stay hot and bouncy and the veggies still have some crunch. I like to top each bowl with extra green onions, sesame seeds, and a small drizzle of chili oil for those who enjoy heat. Pair it with a simple cucumber salad, miso soup, or steamed edamame to round out the meal. This dish also works nicely as part of a bigger spread with other veggie sides and a pot of hot green tea.
How to store
- Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days.
- Freeze portions in freezer safe containers or bags for up to 2 months; press out extra air to reduce ice crystals.
- Reheat on the stovetop in a skillet over medium heat with a splash of water, tossing until the noodles loosen and heat through.
- You can also reheat in the microwave in short bursts, stirring between each burst and adding a teaspoon of water if the noodles look dry.
Udon Noodle Stir Fry with Mushrooms Recipe
Ingredients
Instructions
- In a small bowl, whisk together the soy sauce, dark soy sauce (if using), oyster or mushroom sauce, mirin (or sugar mixture), sesame oil, chili garlic sauce (if using), and water until smooth and the sugar is dissolved. Taste and adjust for saltiness, sweetness, and heat.
- Bring a pot of water to a boil. Add the udon noodles and cook just until the strands loosen and separate, 1 to 2 minutes for frozen or 3 to 4 minutes for shelf stable. Drain, rinse briefly with warm water to remove excess starch, and set aside.
- Heat a large nonstick skillet or wok over medium-high heat and add a tablespoon of neutral oil. Add the sliced mushrooms in a single layer and let them cook undisturbed for about 2 minutes to brown on one side. Stir and cook another 2 to 3 minutes until they release their moisture and the edges turn golden.
- Push the mushrooms to one side of the pan. Add a bit more oil if the pan looks dry, then add the sliced onion, carrot, and the white parts of the green onions. Stir fry for 2 to 3 minutes until the onion begins to soften.
- Add the minced garlic and ginger and cook for about 30 seconds until fragrant. Add the red bell pepper and cook 1 to 2 minutes, just until it starts to soften but still has some crunch.
- If using tofu or meat, move the vegetables and mushrooms to the edges of the pan. Add a small drizzle of oil to the center, then add the tofu or sliced meat. Season lightly with a pinch of salt and a splash of soy sauce if desired. Cook, stirring, for 3 to 5 minutes or until the pieces are browned and cooked through.
- If using eggs instead, push the vegetables and mushrooms to the sides of the pan. Pour the beaten eggs into the center and scramble gently until just set, then stir them into the vegetables and mushrooms.
- Add the drained udon noodles to the pan. Pour the prepared sauce over the noodles, aiming for the noodles rather than the edges of the pan. Use tongs or chopsticks to toss everything together until the noodles are evenly coated and the vegetables and mushrooms are well distributed.
- If the noodles look dry or sticky, add 1 to 2 tablespoons of water and toss again. Cook for 2 to 3 minutes, stirring frequently, until everything is heated through and the sauce lightly coats the noodles.
- Add the baby spinach or shredded napa cabbage and toss just until the greens wilt. Turn off the heat and stir in the green parts of the green onions.
- Transfer the udon noodle stir fry to bowls. Top with toasted sesame seeds, extra green onions, and a drizzle of chili oil or extra chili garlic sauce if you like heat. Serve hot.
Notes
Approximate per serving (4 servings, without optional protein): 430 calories; fat 13 g; saturated fat 2 g; carbohydrates 67 g; fiber 5 g; sugars 10 g; protein 13 g; sodium 1350 mg. Values will vary based on exact noodle type, sauces, added proteins, and portion size. Storage
Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water, tossing until the noodles loosen and heat through, or reheat gently in the microwave in short bursts, stirring and adding a teaspoon of water if the noodles seem dry.