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Bowl of creamy mushroom udon topped with fresh mushrooms and green onions.

Creamy Mushroom Udon

A warm and creamy udon noodle dish featuring earthy mushrooms and rich coconut milk, perfect for a quick family dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Udon noodles
  • 12 oz Mushrooms (e.g., shiitake, button, or cremini)
  • 1 can Coconut milk or cashew cream
  • 2 cloves Garlic Chopped
  • 1 medium Onion Chopped
  • 3 tbsp Soy sauce
  • 2 cups Vegetable broth
  • 1 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Chives or green onions (for garnish) Chopped

Method
 

Preparation
  1. Cook the udon noodles according to package instructions, then drain and set aside.
  2. In a large pan, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.
  3. Add sliced mushrooms, and cook until they are softened.
Cooking
  1. Pour in vegetable broth and soy sauce, stir to combine.
  2. Reduce heat and add coconut milk or cashew cream, mix well, and let it simmer for about 5 minutes.
  3. Add cooked udon noodles to the pan, toss to combine, and season with salt and pepper to taste.
Serving
  1. Serve hot, garnished with chopped chives or green onions.

Notes

Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat gently with a bit of broth or water to loosen it up.