15-Minute Creamy Mushroom Udon

This easy udon recipe features thick & chewy udon noodles in a delicate cream sauce loaded with garlic, butter, onion, and mushrooms. Made in a single pan, this creamy mushroom udon comes together quickly using a handful of ingredients, making it the ultimate comfort meal for the weekdays. 

What is Creamy Mushroom Udon?

Udon noodles are without a doubt my ultimate obsession for the week days thanks to their incredibly satisfying texture and ease of preparation.

I’ve shared many stir-fried udon recipes in the past including Yaki Udon, Bulgogi Udon, and Kimchi Udon, and this creamy udon is another one of my favorite ways to prepare udon for days that I am craving a delicate cream sauce to pair with my noodles.

If you are a fan of cream-based sauces and mushrooms, this creamy udon will instantly become your go-to choice for dinner. Best of all, it takes less than 15 minutes to make in a single pan and calls for simple ingredients from your kitchen.

For this creamy miso udon, we start by sautéing garlic, onion, and mushrooms in heaps of butter to create the aromatic base followed by a dab of oyster sauce and water to draw out the moisture from the mushrooms, then adding cream and miso to finish the sauce.

Once the smooth and creamy sauce comes together to a simmer, you will add your udon and stir around the pan to evenly coat the noodles, and garnish with some freshly chopped green onions, furikake, and/or shredded nori (dried seaweed flakes) to serve.

This is truly the easiest and most satisfying udon noodles that you can prepare in minutes of time, so I highly recommend giving it a try!

I suggest serving this with some yellow pickled radish (Danmuji/Takuan) on the side as its tangy flavors pair wonderfully with the creamy udon noodles.

What do I need to make Creamy Mushroom Udon?

One of the best parts about this dish as well as my other easy udon noodle recipes is that it comes together in minutes using just a handful of ingredients. Here is a list of all the ingredients you’ll need:

• Udon noodles: fresh or frozen. I prefer using the frozen kind (aka “Sanuki-style”) as they store for months in the freezer, and I found that the frozen kind is actually more ideal for stir-fries.
  • Frozen udon noodles often have a nice chewy texture, and less prone to getting mushy and overcooked when stir-frying.
  • To prepare the noodles, simply run them under hot water for a few seconds until softened, carefully loosening the noodles with a pair of chopsticks. Once they are softened, rinse under cold water, drain, and set aside.
• Butter, garlic and onion: for the aromatics
• Mushrooms + oyster sauce: you can use any of your favorite kind of mushrooms for this recipe. I personally like to use a mix of Shiitake and Golden Enoki that are commonly found in Asian grocery stores.
• Heavy cream: or evaporated milk for a low-fat alternative. If you prefer the sauce to be lighter in consistency, you can also substitute half of the cream with the starchy water used to rinse the udon noodles.
  • For a dairy-free alternative, I suggest using oat or cashew cream. A few of my readers have tried this substitution in my previous recipes and have had great results!
• Miso paste: both white and red miso paste will work, with slightly different results. If you prefer the miso to be milder in taste with a touch of sweetness I recommend using white miso (shiro miso), but if you prefer the flavors of the miso to be a bit stronger, I suggest using the red miso paste (aka miso).
• Green onion, furikake, egg, and/or shredded nori: for garnish. You can find pre-packaged roasted shredded seaweed (Kizami Nori) in the grocery store, or simply shred your own to go with your udon noodles.
  • Furikake is also a convenient option that adds incredible umami flavor to these noodles.

And that’s it! All the ingredients you’ll need to make to make your own batch of creamy udon in the comfort of your home.

Nothing beats a steamy bowl of udon noodles fresh out of the pan, and this is truly my ultimate comfort food for the busy weekdays.

This udon noodles recipe was one of the most requested out of anything that I’ve shared so far on my Instagram stories, so I was very excited to share this one with you all!

I hope you enjoy this easy udon noodle recipe, and please leave me a comment below or message me on Instagram if you have any questions! 💛

Other easy dinner recipes you may like:

• Yaki Udon (Stir Fried Udon Noodles)
• Melt-In-Your-Mouth Japanese Hamburger Steak
• Chicken Katsu (Japanese Chicken Cutlet)
• Oyakodon (Japanese Chicken & Egg Rice Bowl)
• Zaru Soba (Cold Soba Noodles)

Print Recipe

5 from 37 votes

15-Minute Creamy Mushroom Udon

This easy udon recipe features thick & chewy udon noodles in a delicate cream sauce loaded with garlic, butter, onion, and mushrooms. Made in a single pan, this creamy mushroom udon comes together quickly using a handful of ingredients, making it the ultimate comfort meal for the weekdays. 

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Dinner, Lunch

Cuisine: Japanese

Servings: 2 people

Ingredients

• 2 servings (500g) udon noodles preferably frozen (see notes below)
• 3 tbsp butter
• 4 cloves garlic minced
• 1/2 medium onion sliced
• 200 g mushrooms of your choice, i used shiitake and golden enoki
• 1 tbsp oyster sauce or soy sauce
• 1 cup heavy cream or evaporated milk
• 2 tbsp miso paste white or red (see notes below)
• green onion, furikake, egg, and/or shredded nori for garnish

Instructions

• To prepare your noodles from frozen, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.
• Heat butter over medium heat, until completely melted and bubbling. Add onion and garlic and cook for about 2 minutes, or until fragrant. Stir in the mushrooms.
• Add about 2-3 tbsp of water and oyster sauce to the pan and sauté for a few minutes until the mushrooms are cooked through.
• Add heavy cream and miso paste, and mix to combine. Bring the sauce to a boil, add the noodles and toss until evenly coated. Season with salt and pepper to taste, garnish, and enjoy!

Notes

If you prefer your dish to be more brothy: you can add about 1/4 cup of chicken stock (or more) along with the heavy cream to thin out the sauce. Please feel free to adjust the consistency to your liking!

* Using frozen udon noodles is recommended for this recipe as they store for months in the freezer, and I found that the frozen kind is actually more ideal for stir-fries. Frozen udon noodles often have a nice chewy texture, and are less prone to getting mushy and overcooked when stir-frying. 

Miso paste: both white and red miso paste will work, with slightly different results. If you prefer the miso to be milder in taste with a touch of sweetness I recommend using white miso (shiro miso), but if you prefer the flavors of the miso to be a bit stronger, I suggest using the red miso paste (aka miso). 

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