This Udon Noodle Stir Fry recipe with mushrooms is a simple yet insanely delicious one-pan meal, and takes only 20 minutes to make and 5 minutes to devour!  

I’ll be honest, I have been struggling with getting dinner ready for the last couple of weeks, and simple recipes like this are truly a lifesaver to pull off for a quick and easy weeknight meal! 

With fresh ingredients like onions, garlic, ginger, shiitake (or other) mushrooms, any veggies and your choice of protein, and really, really, thick chewy udon noodles all coated in an incredibly flavorful umami-rich sauce and speckled with sesame seeds.

  

My secret to getting that restaurant style flavor is drizzling soy sauce around the perimeter of a super-hot wok, as it rapidly sizzles, and splutters; it creates a rich color and smoky undertones giving the noodles and veggies that fire-kissed stir-fried taste.

Ingredients:

• 2 tbsp. dark soy sauce NOT regular one + 1 tbsp. more
• 1 tbsp. rice vinegar
• 2 tbsp. vegetarian oyster/mushroom sauce (optional)
• 2 tbsp. hoisin sauce
• 1 1/2 tbsp. honey or brown sugar
• 2 tbsp. water
• 1 tsp Gochugaru or Sriracha sauce or red pepper flakes (optional)
• ½ tsp. freshly crushed black pepper
• ½ tsp cornstarch (optional)
• Pinch salt if needed but soy sauce is salty

Udon Stir Fry:

• 2 tbsp. vegetable oil divided
• 2 pack/2 servings (500g) udon noodles preferably vacuum-packed, these are typically found in the refrigerated or frozen section of your Asian grocery store. 
• 3 cloves garlic crushed
• 1/2 yellow onion sliced
• 3 shiitake mushrooms sliced (or crimini/baby portabella, or other mushroom)
• 2 cups broccoli florets
• 1/4 cup carrot cut in matchsticks
• Sesame seeds, green onions, and bean sprouts for garnish, optional
  
  

Method:

1. Slice the mushrooms thickly, divide broccoli into small bite-sized pieces and cut carrot into matchsticks.
2. To prepare frozen udon noodles, run really hot tap water over them or pour really hot water from a kettle all over the noodles, using a pair of chopsticks carefully loosen the noodles, then rinse with cold water, drain, and set aside.
3. Combine all sauce ingredients in a small bowl.
4. Heat 2-tablespoon soil in a wok or large wide pan, add the crushed garlic, sauté for 1 minute then add the sliced mushrooms; turn the heat on high and stir around (add thinly sliced chicken strips at this point and cook until chicken is down).
5. Then add the onions, broccoli and carrots; stir for 2-3 minutes.
6. Add 1 tsp of soy sauce around the edge of the wok and let it drizzle down the sides, this gives it that caramelized texture.
7. Add sauce, stir and then add the udon noodles; fry on high heat, stirring continuously so the noodles slightly crisp up.
8. Sprinkle with sesame seeds, and garnish with sliced green onions and bean sprouts.