Stir-Fried Udon Noodles with Shiitake Mushrooms and Miso-Sesame Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 developed and reviewed.

Chewy udon noodles stir-fried with earthy shiitake mushrooms and crisp vegetables, tossed in a savory miso and toasted sesame sauce. This Japanese-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs fresh udon noodles, shiitake mushrooms, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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 4 Japanese cuisine 380 cal/serving

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Ingredients

12 oz fresh udon noodles
8 oz, sliced shiitake mushrooms
1 medium, julienned carrot
2 heads, chopped baby bok choy
3 cloves, minced garlic cloves
1 tbsp, grated ginger
2 tbsp white miso paste
3 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp vegetable oil
1 tbsp toasted sesame seeds
2 stalks, thinly sliced green onions

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Instructions

Step 1: Cook 12 oz fresh udon noodles in boiling water for 2-3 minutes until tender but chewy, then drain and rinse under cold water.
Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant.
Step 3: Add 8 oz sliced shiitake mushrooms and 1 julienned carrot, stir-fry for 4 minutes until mushrooms soften and carrots are bright.
Step 4: Toss in 2 chopped baby bok choy heads and cook for 2 minutes until wilted but still crisp.
Step 5: In a small bowl, whisk 2 tbsp white miso paste, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 2 tbsp sesame oil until smooth.
Step 6: Add drained noodles to the wok and pour the miso sauce over. Toss everything together vigorously for 2 minutes until noodles are coated and heated through.
Step 7: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.