Sautéed Shiitake and Spinach Udon Noodles with Ginger Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thick udon noodles stir-fried with earthy shiitake mushrooms and fresh spinach, tossed in a fragrant ginger soy sauce. This Japanese-inspired noodle recipe (vegetarian), ready in about 27 minutes, pairs dried udon noodles, sesame oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, 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: 12 min Cook: 15 min Serves 3 Japanese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 8 oz dried udon noodles and cook for 8-10 minutes until tender but still chewy. Drain and rinse under cold water to stop cooking; set aside.
  2. Step 2: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 1 tbsp minced fresh ginger and 2 minced garlic cloves; sauté for 30 seconds until fragrant.
  3. Step 3: Add 8 oz sliced shiitake mushrooms and cook for 5 minutes, stirring occasionally, until mushrooms are tender and edges start to brown.
  4. Step 4: Add 4 cups baby spinach and cook for 1-2 minutes until wilted.
  5. Step 5: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar until sugar dissolves.
  6. Step 6: Add the cooked noodles to the skillet along with the soy sauce mixture. Toss well and cook for 2 minutes, stirring constantly until noodles are heated through and sauce coats evenly.
  7. Step 7: Remove from heat and stir in 2 sliced green onions. Serve garnished with 1 tbsp toasted sesame seeds.

Frequently asked questions

How long does Sautéed Shiitake and Spinach Udon Noodles with Ginger Soy Sauce take to make?

Total time is about 27 minutes (12 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shiitake and Spinach Udon Noodles with Ginger Soy Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried udon noodles from drying out.

Can I substitute ingredients in Sautéed Shiitake and Spinach Udon Noodles with Ginger Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shiitake and Spinach Udon Noodles with Ginger Soy Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Shiitake and Spinach Udon Noodles with Ginger Soy Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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