Stir-Fried Udon Noodles with Tofu and Shiitake Mushrooms

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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.

Thick udon noodles stir-fried with crispy tofu cubes and earthy shiitake mushrooms in a savory soy-ginger sauce for a satisfying Asian fusion dish. This Asian Fusion-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs udon noodles, fresh or frozen, firm tofu, pressed and cubed, shiitake mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, 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: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 420 cal/serving

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Ingredients

12 oz udon noodles, fresh or frozen
8 oz firm tofu, pressed and cubed
1 cup shiitake mushrooms, sliced
2 tbsp sesame oil
3 tbsp soy sauce
1 tbsp fresh ginger, minced
2 garlic cloves, minced
1/4 cup green onions, sliced
1/4 tsp red chili flakes
1 tbsp sesame seeds

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Instructions

Step 1: Cook 12 oz udon noodles according to package instructions until al dente. Drain and set aside.
Step 2: Heat 1 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat. Add 8 oz cubed firm tofu and cook for 4-5 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu and set aside.
Step 3: In the same skillet, add the remaining 1 tbsp sesame oil. Add 1 cup sliced shiitake mushrooms, 1 tbsp minced fresh ginger, and 2 minced garlic cloves. Stir-fry for 3-4 minutes until mushrooms soften and garlic is fragrant.
Step 4: Return the tofu to the skillet along with the cooked udon noodles. Pour in 3 tbsp soy sauce and sprinkle 1/4 tsp red chili flakes. Toss everything together and stir-fry for another 2 minutes until noodles are evenly coated and heated through.
Step 5: Remove from heat and garnish with 1/4 cup sliced green onions and 1 tbsp sesame seeds. Serve immediately.