Sautéed Shiitake and Spinach Udon Noodles with Ginger-Sesame Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender udon noodles stir-fried with earthy shiitake mushrooms and fresh spinach, coated in a fragrant ginger-sesame sauce for a quick Asian-inspired meal. This Japanese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs fresh udon noodles, shiitake mushrooms, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 350 cal/serving

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Ingredients

12 oz fresh udon noodles
8 oz, sliced shiitake mushrooms
4 cups fresh spinach
2 tbsp sesame oil
1 tbsp, minced ginger
3, minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2, sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Bring a large pot of water to boil and cook 12 oz fresh udon noodles for 2-3 minutes until just tender. Drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 1 tbsp minced ginger and 3 minced garlic cloves, sauté for 30 seconds until fragrant.
Step 3: Add 8 oz sliced shiitake mushrooms to the skillet and cook for 4-5 minutes until mushrooms are tender and edges begin to brown.
Step 4: Stir in 4 cups fresh spinach and cook for 2 minutes until wilted.
Step 5: Add the drained udon noodles to the skillet along with 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Toss everything together and cook for another 2 minutes until the sauce thickens slightly and coats the noodles.
Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.