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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chewy udon noodles tossed in a savory miso glaze with tender eggplant and earthy shiitake mushrooms in a quick stir-fry. This japanese-inspired noodles (vegetarian) ready in about 25 minutes pairs fresh udon noodles, large, sliced shiitake mushrooms, white miso paste 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and stir in 2 sliced green onions. Serve immediately.

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Frequently asked questions

How long does Stir-Fried Udon Noodles with Miso-Glazed Eggplant and Shiitake 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 Stir-Fried Udon Noodles with Miso-Glazed Eggplant and Shiitake?

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

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 Stir-Fried Udon Noodles with Miso-Glazed Eggplant and Shiitake for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stir-Fried Udon Noodles with Miso-Glazed Eggplant and Shiitake 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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