Sautéed Shiitake Mushroom and Spinach Udon Noodles with Ginger Soy Sauce

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

Thick udon noodles tossed with sautéed shiitake mushrooms and fresh spinach in a fragrant ginger soy sauce for a satisfying Asian-inspired vegetarian dish. This japanese-inspired noodles (vegetarian) ready in about 30 minutes blends dried udon noodles, olive oil, sliced fresh shiitake mushrooms into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Serves 3 Japanese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups water to a rolling boil in a large pot. Add 8 oz dried udon noodles and cook for 8-10 minutes until tender but still chewy. Drain and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 1/2 cups sliced fresh shiitake mushrooms and cook, stirring occasionally, for 5-6 minutes until mushrooms are golden and softened.
  4. Step 4: Add 3 cups fresh spinach leaves to the skillet and cook for 2 minutes until wilted.
  5. Step 5: Stir in cooked udon noodles, 3 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp red chili flakes (if using). Toss everything together and cook for another 2 minutes until noodles are heated through and coated in sauce.
  6. Step 6: Remove from heat and sprinkle 2 thinly sliced green onions over the top before serving.

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Shiitake Mushroom 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 Mushroom 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 Mushroom 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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