Vegetarian Stir-Fried Udon Noodles with Mushrooms and Spinach

By AislePrompt Editorial · ·

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.

A quick stir-fry combining thick udon noodles, earthy mushrooms, and fresh spinach in a savory garlic-soy sauce. This Japanese-inspired noodle recipe (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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.

Related recipes