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)
15-Minute Creamy Mushroom Udon
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
♥ Did you make this recipe? Please give it a 5-star rating or leave a comment below to share your experience, or tag @cookerru on Instagram to showcase your creations!
29 comments
THIS IS SO GREAT! i honestly can’t to try your other recipes. i found a link to your site after you left it on a facebook post in a korean cooking i recently joined.
i made the cream udon for my husband for breakfast. he thought i was getting better at making food. i told him about this blog. now, he wants this for dinner and anything else that looks good from here.
thank you, thank you, THANK YOU!
Amazing! I am so happy your family enjoyed it Jennifer! Welcome to the community! ♡
I just made it for dinner and it is so delicious!!
The sauce kinda taste like carbonara. Recommend it ❤❤
My mom is difficult to please but after I made it for her she said it was “really good” and “Just like the restaurant”
This recipe is soooo delicious and easier than I expected!
So good and easy! Made it for a potluck and got many compliments
Absolutely delicious and so easy to make! I used rehydrated mixed mushrooms and it came out wonderful!
Thanks so much for the recipe! I stumbled upon your post on Subtle Asian Cooking on this recipe and after looking at the pictures I HAD to make it. My boyfriend loved it so much I gave him some more from my bowl haha. I added some chicken and spinach (to sneak in some veggies) for us to eat and it tasted AMAZING. It also was so easy to make I’m so impressed! I’m definitely gonna look at your other recipes and try them out! Thank you again :)
SO GOOD. I followed recipe except I didn’t have green onions so I put a bit is parsley and it tasted like a Japanese Italian fushion dish. So good and so easy. Thanks!
To kick it up a notch I boiled my shitake mushrooms in dashi stock first then sliced them and fried them. I then reserved a 1/4 cup of the stock to add back in when making the sauce for the dish. Really brings out the flavor in the mushrooms and adds greater unami to the dish.
I tried this and it was absolutely delicious! I’ll definitely be making this again soon!!
I made this tonight following the instructions exactly and already can’t wait to finish the leftovers tomorrow! Delicious, delicious, delicious, thanks for such a great recipe!
I have fond memories of my good friend making this for me when I was feeling down <3
I recently had some leftover udon noodles and thought I would use them for this recipe, still tasted great!
Thank you for the delicious memories :)
So glad I found this. I had creamy udon at the Flower and Garden Festival in Walt Disney World Epcot theme park. I wanted to try and make it at home. Your recipe was spot on to what I had and so easy. Thank you!
Holy Moly this is yummy! I didn’t have any frozen Udon noodles, so I used the shelf stable packaged ones. Delish!
delicious, quick, easy, was a hit! restaurant quality at home! thanks for the recipe.
Just made this. Scrumptious. Beats any udon I’ve had… truffle included.
I made it for dinner tonight, doubling the recipe, and it was super delicious! As another reader wrote, it totally taste like restaurant quality!! I added bacon bits to it and even my little picky eater was licking his plate! We will definitely be putting this on our dinner menu rotation. Thank you for sharing!!
so so delicious!! the best food i’ve ever made – both my mum and dad thought it was yummy :)
Really yummy!!
These were absolutely delicious! I’ve never cooked with udon noodles or miso paste, but don’t be intimidated, I used shelf stable udon and cooked according to package, and they turned out great. I used shiitake mushrooms and portabello caps cut up. I would have added the chicken broth as the sauce was a bit too thick to my liking, but I will be making again! Thank you for this recipe.
This was such an easy, fun recipe to recreate! It came out amazing!
This one is saved to my favorites folder.
Made exactly as written, so easy and delicious. Can’t wait to try more of your recipes :)
Love this recipe!!!! Super easy and has all the umami flavors. For days when I want a low calorie option, what would be a good sub for the heavy cream?
Super delish and easy! This is a staple for our meal prep. We always add soy sauce as well as the oyster for extra flavour, as well as some meat (either chicken or beef). We also top with chilli oil and it’s amazing!
This was exactly what I’ve been craving all week!!! Super quick and easy :)
Excellent recipe that is easy to make and so so delicious!!! It was an instantly added to our weekly menu!!!
I never cook. I had some shimeji mushrooms and no plan – enter this recipe. Didn’t use heavy cream bc I wanted it to be a little lighter; still turned out great. Served it to my boyfriend and the first word out of his mouth was an expletive, lol. IT’S SO GOOOOOD