Udon Noodles Recipe

Ever have one of those days where you want a cozy, flavorful escape without leaving your kitchen? Let me introduce you to my ultimate umami-packed udon noodle adventure—it’s a soulful bowl of happiness that brings a taste of Japan right to your table.

Creating meals that are flavorful and satisfying is my favorite thing to do, and this udon noodle stir-fry is an excellent case in point. With the savory combination of soy sauce, mirin, and a touch of sake, the umami flavor is kind of mind-blowing.

I think the texture and nutritional powerhouse that shiitake mushrooms, carrots, and bok choy bring make this an unbelievably delicious and wholesome placeholder for any occasion.

Ingredients

• Udon noodles: Rich in carbohydrates, providing energy and a satisfyingly chewy texture.
• Soy sauce: Adds umami flavor; contains sodium and provides a savory depth.
• Shiitake mushrooms: Provide earthy flavor; high in fiber and vitamin D.
• Sugar: Balances savory flavors with mild sweetness.
• Bok choy: Packed with vitamins A, C, and K; provides crunch and freshness.
• Garlic: Offers a pungent flavor and has antioxidant properties.
• Sesame seeds: Add a nutty flavor and are a good source of healthy fats.

Ingredient Quantities

• 200g dried udon noodles
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 100g shiitake mushrooms, sliced
• 1 carrot, julienned
• 100g bok choy or spinach
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• Salt and pepper, to taste

How to Make this

1. Start by preparing the udon noodles as instructed on the package. After they have been cooked, pour them into a strainer, and set them aside. The noodles should not have any excess water on them when you use them.

2. In a small bowl, mix the soy sauce, mirin, sake, and sugar. Stir until the sugar completely dissolves, and then set this sauce mixture aside.

3. In a large pan or wok over medium heat, heat the vegetable oil. Add the minced garlic and sauté until it’s fragrant.

4. Place the sliced onion in the pan and cook until it starts to soften, approximately 2-3 minutes.

5. Mix in the shiitake mushrooms and cook for another 2 minutes until they begin to brown.

6. Put in the julienned carrot and keep on cooking for 2-3 minutes until it has just a little bit of give.

7. Add the bok choy or spinach to the pan and stir for about 1 minute until it begins to wilt.

8. Pour the mixture of sauce and dressing over the vegetables, stirring to coat everything evenly.

9. Combine the vegetables and sauce with the cooked udon noodles in the pan, gently tossing them together. Cook for 2-3 more minutes to allow the flavors to meld.

10. Chop the green onions. Gluten-free soy sauce should work just fine, but I made my own soy sauce just to see how it would turn out. The result? Super tasty! It’s definitely not traditional, but it is a workable gluten-free soy sauce that you can use with a few other Asian dishes.

Equipment Needed

1. Pot
2. Strainer
3. Small bowl
4. Whisk or spoon (for mixing sauce)
5. Large pan or wok
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Measuring spoons

FAQ

• Can I use fresh udon noodles instead of dried?Indeed, it is possible to use fresh udon noodles. However, one must alter the cooking time to match the package instructions, as they usually cook at a speed faster than dried noodles.
• What can I substitute for mirin?You can substitute mirin with rice vinegar and sugar mixed together or, if you’re okay with using alcohol, a sweet white wine.
• Is it necessary to use sake?Sake imparts a unique taste, but if it is your preference not to use it, you can leave it out or replace it with additional mirin or broth.
• Can I add protein to this dish?Of course! You can include some extra protein, like tofu, chicken, beef, or shrimp. Just prepare it first, and then mix it in with the rest of the dish.
• How should I store leftovers?Leftovers should be stored in an airtight container in the refrigerator; they will keep for a maximum of two days. Before serving, it’s essential to reheat them thoroughly.
• What other vegetables can be added?For extra texture and flavor, you can add the following: bell peppers, snow peas, or broccoli.
• Can I use a different type of oil?Certainly, you can opt for sesame oil or olive oil as alternatives, which will impart their own distinctive flavors. But note: sesame oil is somewhat nutty and particularly fragrant; olive oil has its own strong character.

Udon Noodles Recipe Substitutions and Variations

Tamari or coconut aminos can be used in place of soy sauce, and work just as well to impart that umami flavor.
Mirin: Substitute with a combination of rice vinegar and sugar to yield a comparable sweetness and acidity.
Sake. Use dry sherry or white wine for a similar depth of flavor.
S substitutes for Shiitake Mushrooms:
S1. cremini mushrooms
S2. button mushrooms
If unavailable, substitute with cremini or button mushrooms.
Bok Choy: Swap in kale or Swiss chard for a same-same leafy green substitute.

Pro Tips

1. Noodle Preparation After cooking the udon noodles, rinse them under cold water immediately to stop the cooking process and remove excess starch. This will help the noodles maintain a firm texture and prevent them from becoming mushy later on.

2. Sauce Infusion Allow the sauce mixture (soy sauce, mirin, sake, sugar) to sit for a few minutes after mixing. If possible, marinate the sliced mushrooms in a small portion of this sauce before cooking to enhance their flavor.

3. Vegetable Texture When cooking the vegetables, maintain a high heat and stir frequently. This will prevent overcooking and ensure they stay crisp and vibrant, adding a nice contrast to the dish.

4. Sesame Seeds Lightly toast the sesame seeds in a dry pan for a couple of minutes until they are golden brown before adding them to the dish. This will enhance their nutty flavor and aroma.

5. Garnish with Green Onions Add the chopped green onions as a final garnish after you’ve combined the noodles with the sauce and vegetables. This ensures they retain their fresh and slightly pungent flavor, adding a bright finish to the dish.