Sautéed Shiitake Mushroom and Garlic Udon Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Thick udon noodles tossed with sautéed shiitake mushrooms and garlic in a savory soy-ginger sauce for a quick and satisfying meal. This japanese-inspired pasta (vegetarian) ready in about 25 minutes pairs fresh udon noodles, thinly sliced garlic cloves, finely minced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Cook: 15 min Serves 3 Japanese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 12 oz fresh udon noodles and cook for 2-3 minutes until tender but still chewy. Drain and set aside.
  2. Step 2: Heat 1 tbsp vegetable oil and 2 tbsp sesame oil in a large skillet over medium-high heat. Add 4 thinly sliced garlic cloves and 1 tbsp minced ginger, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 8 oz sliced shiitake mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until mushrooms are golden and tender.
  4. Step 4: Stir in 3 tbsp soy sauce and 1/4 tsp red pepper flakes if using. Add the drained udon noodles and toss gently to coat noodles evenly with sauce.
  5. Step 5: Cook for 2 more minutes, stirring frequently, until noodles are heated through and sauce slightly thickens.
  6. Step 6: Remove from heat and garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Sautéed Shiitake Mushroom and Garlic Udon Noodles take to make?

Total time is about 25 minutes (10 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 Mushroom and Garlic Udon Noodles?

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 fresh udon noodles from drying out.

Can I substitute ingredients in Sautéed Shiitake Mushroom and Garlic Udon Noodles?

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 Mushroom and Garlic Udon Noodles 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 Mushroom and Garlic Udon Noodles 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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