Stir-Fried Udon Noodles with Spicy Miso and Shiitake Mushrooms

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 tossed in a savory and spicy miso sauce with earthy shiitake mushrooms and crisp vegetables. This Japanese-inspired Super Bowl 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 430 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 430 cal/serving

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Ingredients

12 oz fresh udon noodles
8 oz, sliced shiitake mushrooms
1 medium, julienned carrot
3 stalks, sliced green onions
2 cloves, minced garlic cloves
1 tbsp, grated ginger
3 tbsp vegetable oil
2 tbsp red miso paste
2 tbsp soy sauce
1 tbsp sriracha sauce
1 tsp sesame oil
1 tbsp toasted sesame seeds
1/4 cup water

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Instructions

Step 1: Bring a large pot of water to a boil and add 12 oz fresh udon noodles. Cook for 2-3 minutes until just tender, then drain and rinse under cold water to stop cooking.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 8 oz sliced shiitake mushrooms, 1 medium julienned carrot, 2 minced garlic cloves, and 1 tbsp grated ginger. Stir-fry for 4-5 minutes until mushrooms are softened and fragrant.
Step 3: Stir together 2 tbsp red miso paste, 2 tbsp soy sauce, 1 tbsp sriracha, 1 tsp sesame oil, and 1/4 cup water in a small bowl.
Step 4: Add the drained udon noodles to the wok along with the miso sauce mixture and 3 sliced green onions. Toss everything together and stir-fry for 2-3 minutes until the noodles are coated and heated through.
Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds over the top before serving.