Vegetarian Stir-Fried Udon Noodles with Mushrooms and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick stir-fry combining thick udon noodles, earthy mushrooms, and fresh spinach in a savory garlic-soy sauce. This japanese-inspired noodles (vegetarian) ready in about 20 minutes pairs fresh udon noodles, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 5 min Cook: 15 min Serves 3 Japanese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil and cook 12 oz fresh udon noodles according to package instructions (about 3-4 minutes). Drain and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 8 oz sliced shiitake mushrooms and stir-fry for 5 minutes until mushrooms are tender and edges are slightly crisp.
  4. Step 4: Add 4 cups baby spinach leaves and cook for 2 minutes until wilted.
  5. Step 5: Toss in cooked udon noodles, 3 tbsp low sodium soy sauce, 1 tsp sesame oil, and 1/4 tsp red pepper flakes. Stir-fry for 2 minutes until noodles are heated through and coated in sauce.
  6. Step 6: Remove from heat and garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds if using. Serve immediately.

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Frequently asked questions

How long does Vegetarian Stir-Fried Udon Noodles with Mushrooms and Spinach take to make?

Total time is about 20 minutes (5 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 Vegetarian Stir-Fried Udon Noodles with Mushrooms and Spinach?

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 Vegetarian Stir-Fried Udon Noodles with Mushrooms and Spinach?

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 Vegetarian Stir-Fried Udon Noodles with Mushrooms and Spinach for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Vegetarian Stir-Fried Udon Noodles with Mushrooms and Spinach 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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