Mushroom Yaki Udon
By Stephanie WinterPublished on February 16, 2026
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
The texture of fresh or frozen udon is really nice here. If you can only find dried, reduce the amount to 12 ounces. The mushroom combo is delicious, but you can use 1 pound of a single variety. Toppings can really elevate this meal: Garnish with drained benishoga (red pickled ginger), drizzle with Kewpie mayo, and sprinkle with katsuobushi (smoked bonito flakes) and seasoned toasted seaweed.
Instructions
- Bring 4 quarts water to boil in large pot. Add 1 pound fresh or frozen udon and 1 tablespoon salt and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot). Drain noodles and rinse under cold running water until water runs clear. Drain well and set aside.
- Meanwhile, whisk ¼ cup water, 3 tablespoons ketchup, 3 tablespoons oyster sauce, 1½ tablespoons Worcestershire sauce, 2 teaspoons sugar, 2 minced garlic cloves, and 3⁄4 teaspoon salt together in small bowl. Heat 1 tablespoon vegetable oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over medium-high heat until just smoking. Add thinly sliced whites of 6 scallions and cook, stirring slowly and constantly until starting to brown, about 2 minutes. Add 8 ounces stemmed and sliced shiitake mushrooms and 8 ounces trimmed and sliced oyster mushrooms and cook, stirring occasionally, until softened and liquid has mostly evaporated, 5 to 7 minutes.
- Add ketchup mixture to mushrooms in wok and bring to simmer. Add udon and thinly sliced greens of 6 scallions and cook, tossing occasionally, until noodles are warmed through, about 2 minutes. Serve immediately.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Saucy noodles, quickly stir-fried with a variety of add-in ingredients and toppings, are a Japanese street-food favorite. Here’s a weeknight-friendly homage, with a duo of umami—rich mushrooms, plenty of fragrant scallions, and an extremely savory sauce.
Before You Begin
The texture of fresh or frozen udon is really nice here. If you can only find dried, reduce the amount to 12 ounces. The mushroom combo is delicious, but you can use 1 pound of a single variety. Toppings can really elevate this meal: Garnish with drained benishoga (red pickled ginger), drizzle with Kewpie mayo, and sprinkle with katsuobushi (smoked bonito flakes) and seasoned toasted seaweed.
Instructions
- Bring 4 quarts water to boil in large pot. Add 1 pound fresh or frozen udon and 1 tablespoon salt and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot). Drain noodles and rinse under cold running water until water runs clear. Drain well and set aside.
- Meanwhile, whisk ¼ cup water, 3 tablespoons ketchup, 3 tablespoons oyster sauce, 1½ tablespoons Worcestershire sauce, 2 teaspoons sugar, 2 minced garlic cloves, and 3⁄4 teaspoon salt together in small bowl. Heat 1 tablespoon vegetable oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over medium-high heat until just smoking. Add thinly sliced whites of 6 scallions and cook, stirring slowly and constantly until starting to brown, about 2 minutes. Add 8 ounces stemmed and sliced shiitake mushrooms and 8 ounces trimmed and sliced oyster mushrooms and cook, stirring occasionally, until softened and liquid has mostly evaporated, 5 to 7 minutes.
- Add ketchup mixture to mushrooms in wok and bring to simmer. Add udon and thinly sliced greens of 6 scallions and cook, tossing occasionally, until noodles are warmed through, about 2 minutes. Serve immediately.
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