Udon Noodle and Mushroom Stir Fry
View original ↗
Bowl of Delicious · by Elizabeth Lindemann★ 4.9 (40)

Udon Noodle and Mushroom Stir Fry

NUTRITION · PER SERVING20M COOK
CAL 26%·PRO 26%
CARBS 93G71% OF CAL
4G FIBER6G SUGAR82G OTHER
FAT 11G19% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Udon noodle and mushroom stir fry combines chewy noodles with tender shiitake mushrooms in a savory sauce made with soy, ginger, and sesame oil. It's ready in 20 minutes with simple plant-based ingredients.

mainjapanesestir frydairy free
View the full recipe on Bowl of Delicious →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 16 oz. defrosted frozen udon noodles (or refrigerated or dried; see notes)
  • 2 tablespoons canola oil (or other neutral tasting oil)
  • 1 bunch green onions (sliced , 1/2 cup dark green parts reserved (6-8 total green onions))
  • 2 cloves garlic (minced)
  • 8 oz. shiitake mushrooms (sliced (or cremini/baby portobella, or other mushroom))
  • 1/4 cup soy sauce (low sodium if preferred)
  • 1 tablespoon fresh ginger (finely grated on a microplane zester)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons chili garlic sauce (such as Huy Fong, or Sriracha (more or less depending on spice level preference))
  • 1/3 cup water (or chicken or vegetable broth)
  • 1/4 cup fresh basil leaves (and/or cilantro, optional)
PREP
10M
SODIUM
2855MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.