Creamy Udon Noodles with Mushrooms

Thick and chewy udon noodles coated in a rich and creamy mushroom sauce. A comforting and flavorful Japanese-inspired dish perfect for a quick and easy dinner.

Prep Time

15 minutes

Total Time

40 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.61/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

400gUdon Noodles(Fresh or frozen, pre-cooked preferred.)

£2.50

500gAssorted Mushrooms(Shiitake, cremini, oyster, or a mix.)

£3.00

3clovesGarlic(Minced)

£0.30

1mediumShallot(Finely chopped)

£0.40

1cupVegetable Broth(Low sodium recommended)

£0.50

1cupHeavy Cream(Or coconut cream for a vegan option)

£1.50

2tablespoonsSoy Sauce(Low sodium)

£0.15

1tablespoonMirin(Optional, adds sweetness and umami)

£0.25

2tablespoonsButter or Olive Oil(For sauteing)

£0.20

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.50

to tasteBlack Pepper(Freshly ground)

£0.10

to tasteSalt

£0.05

OptionalParmesan Cheese(Grated, for garnish)

£1.00

Total Cost

£10.45

£2.61 per serving

Instructions

1.
Cook the udon noodles according to package directions. Drain and set aside.
2.
While the noodles are cooking, clean and slice the mushrooms.
3.
Heat butter or olive oil in a large skillet or wok over medium-high heat. Add the shallot and cook until softened, about 3 minutes.
4.
Add the garlic and cook for another minute until fragrant.
5.
Add the sliced mushrooms to the skillet and cook until softened and browned, about 8-10 minutes. Don't overcrowd the pan; cook in batches if necessary.
6.
Pour in the vegetable broth and bring to a simmer. Cook for 2-3 minutes, allowing the broth to reduce slightly.
7.
Stir in the heavy cream, soy sauce, and mirin (if using). Bring to a gentle simmer and cook for 3-5 minutes, or until the sauce has thickened slightly.
8.
Season the sauce with salt and pepper to taste.
9.
Add the cooked udon noodles to the skillet with the mushroom sauce. Toss to coat evenly.
10.
Serve immediately, garnished with fresh parsley and grated Parmesan cheese (if using).

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My Notes

Nutrition Information

Nutrition per serving (410g)

650 kcal / 2720 kJ

Carbs

56g

22% of RDA

Fat

42g

60% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, add a splash of white wine to the pan after cooking the mushrooms and let it reduce before adding the vegetable broth.

If the sauce becomes too thick, add a little more vegetable broth or water to thin it out.

You can add other vegetables like spinach, kale, or bell peppers to the sauce for added nutrients and flavor.

For a spicier dish, add a pinch of red pepper flakes to the sauce.

If you are using dried shiitake mushrooms, rehydrate them in hot water for about 30 minutes before slicing and cooking.

Cooking Equipment

Large pot

Large skillet or wok

Wine Pairings

No wine pairing suggestions available for this recipe.

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