Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Udon Noodles with Shiitake Mushrooms and Spinach
A full pound of fresh shiitake mushrooms and a good dose of soy sauce give this quick vegetarian supper lots of meaty flavor, while thick, chewy Japanese udon noodles give it satisfying texture. Though udon also is sold fresh and frozen, we use dried because they're more widely available; look for them in the international aisle of the supermarket. For some spicy heat, offer Sriracha, chili-garlic sauce or chili oil on the side.
4
Servings
Tip
Don’t boil the noodles until tender. Drain them when they're al dente (check the package for the suggested cooking time but test for doneness a few minutes early) and rinse them under cool water to halt the cooking and rinse off excess starch. This will prevent the udon from becoming soggy and sticky when rewarmed in the skillet.
35 Minutes
Ingredients
-
10
ounces dried udon noodles
-
3
tablespoons grapeseed or other neutral oil, divided
Directions
-
01In a large pot, bring 4 quarts water to a boil. Add the noodles and cook, stirring, until al dente. Reserve ½ cup of the cooking liquid, then drain in a colander. Rinse with cold water until cool to the touch, then drain again. Toss with 1 tablespoon of grapeseed oil; set aside. In a small bowl, stir together the sherry, soy sauce and sugar. Set aside.
Reviews
March 24, 2024
Simple and delicious
Very amazing! Quick tip - I use the frozen fat udon noodles and the cook instantly in hot water. They are really good usually at Japanese or grocery stores!
March 7, 2023
a new family favorite!
Incredibly simple and delicious. If you trim and slice the mushrooms earlier, it all comes together in about 15 easy minutes. So delicious that this is definitely not enough for four people, I will double everything next time. (Wegman's, btw, has great frozen Udon noodles that are ready in about 90 seconds in boiling water.)
July 6, 2022
Delicious, quick meal!
So happy I tried this delicious recipe! Made it exactly according to the recipe and it was superb.
June 1, 2025
Nice quick meal, versatile and adaptable
The only riff I made off the menu was using some leftover roasted Brussels sprouts that I had from the night before in place of the spinach. I wouldn’t do that raw as it won’t cook to tender in the time allotted to wilt the spinach, but it worked in my case. Cook flavor, I’ve cooked with udon quite a bit and frozen is far superior to dried both in chewiness and thickness. However I only had dried and it was great. Would also work with soba, works great reheated, or just cold. I also topped it with poached cod to get some protein in there. Definitely a recipe that I will do again and expand based on what I have in the fridge.
I had most of the ingredients, so needed to make some substitutions. I substituted Saki for Sherry, Radish greens for Spinach and Ramen for Udon. Everything else was the same except added half a large shallot, sliced thinly.
I loved it! And I think the radish greens gave it more depth than the spinach would have.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Everything was going so well! That is until I added the white pepper: live and learn, now I know I don't like that spice.