Toasted Sesame Udon Noodles with Sautéed Mushrooms and Scallions

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 toasted sesame sauce, topped with earthy sautéed mushrooms and bright scallions for a satisfying vegetarian dish. This Japanese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs udon noodles, sesame oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Cook: 15 min Serves 3 Japanese cuisine 450 cal/serving

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Ingredients

12 oz fresh or frozen udon noodles
2 tbsp sesame oil
3 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
8 oz, sliced button mushrooms
2 cloves, minced garlic cloves
3 stalks, thinly sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Bring a large pot of water to a boil. Add 12 oz udon noodles and cook according to package instructions (usually 3-5 minutes for fresh), until tender but chewy. Drain and set aside.
Step 2: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 8 oz sliced button mushrooms and sauté for 5-6 minutes until golden brown and tender.
Step 3: Add 2 minced garlic cloves to the mushrooms and cook for 30 seconds until fragrant.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar, cooking for 1-2 minutes until the sauce thickens slightly.
Step 5: Add the drained udon noodles to the skillet and toss well to coat evenly with the sauce and mushrooms.
Step 6: Remove from heat and fold in 3 thinly sliced green onions and 1 tbsp toasted sesame seeds.
Step 7: Serve immediately garnished with extra sesame seeds or green onions if desired.