Stir-Fried Udon Noodles with Miso-Glazed Eggplant and Shiitake

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

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.

Chewy udon noodles tossed in a savory miso glaze with tender eggplant and earthy shiitake mushrooms in a quick stir-fry. This Japanese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs udon noodles, Japanese eggplant, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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 2 Japanese cuisine 480 cal/serving

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Ingredients

8 oz fresh udon noodles
1 medium, cut into 1-inch cubes Japanese eggplant
6 large, sliced shiitake mushrooms
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp mirin
2 tsp sesame oil
2 tbsp vegetable oil
2 stalks, sliced green onions
1 tsp grated ginger
2 cloves, minced garlic cloves

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Instructions

Step 1: Bring a large pot of water to a boil and cook 8 oz fresh udon noodles for 2-3 minutes until just tender. Drain and rinse under cold water, then set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 medium diced Japanese eggplant and sauté for 5 minutes until starting to soften and brown.
Step 3: Add 6 sliced shiitake mushrooms, 2 minced garlic cloves, and 1 tsp grated ginger to the skillet and stir-fry for 3 minutes until fragrant and mushrooms are tender.
Step 4: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp mirin, and 2 tsp sesame oil until smooth.
Step 5: Add the cooked udon noodles and the miso glaze mixture to the skillet. Toss everything together and stir-fry for 2-3 minutes until noodles are heated through and coated in the glaze.
Step 6: Remove from heat and stir in 2 sliced green onions. Serve immediately.