Quick & Easy Mushroom Udon Stir Fry
Chewy udon noodles stir fried with tender mushrooms and napa cabbage in a savoury sauce. This quick and easy Mushroom Udon Stir Fry is ready in 30 minutes or less! Great for the family as a meal or main dish.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.65 lbs frozen udon noodles (or fresh udon )
- 1 1/2 cups enoki mushrooms (rinsed with ends trimmed and cut into half )
- 3 cups king oyster mushrooms (rinsed and sliced lengthwise into 1/4-inch thin slices)
- 3 cups napa cabbage (chopped into 1-inch long pieces)
- 1 green onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tsp vegetable oil (or any neutral oil)
- 1 tbsp regular soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (or vegetarian stir fry sauce)
- 1 tsp sesame oil
- 2 tsp Chinese black vinegar (or rice vinegar or apple cider vinegar)
- 1/4 tsp black pepper
Instructions
- 1
In a small bowl, combine sauce ingredients and set aside.
- 2
Fill a large pan or wok halfway with water and bring to boil on medium-high heat. Blanch frozen udon noodles just until loosened for 20 seconds. Do not boil them or they will become soggy when you stir-fry them. If you're using non-frozen udon noodles, skip this step.
- 3
Quickly strain udon noodles in a colander. Do not rinse off with cold water.
- 4
Heat vegetable oil in a large pan on low-medium heat and fry garlic and green onions until fragrant, or about 10 seconds.
- 5
Increase to medium-high heat, stir-fry king mushrooms and enoki until the mushrooms have softened.
- 6
Toss in strained udon noodles and noodle sauce. Mix well.
- 7
Then toss in the napa cabbage and cook until it softens a bit. Remove off heat. Enjoy!