This savory Mushroom Udon Stir Fry combines tender, chewy udon noodles with a delightful mix of enoki and king oyster mushrooms, complemented by crunchy napa cabbage and a flavorful sauce. Ideal for busy weeknights or when you crave a quick, satisfying meal, this recipe brings together earthy mushrooms, subtle garlic, and a balanced noodle sauce that ties everything together. The result is a wholesome and delicious stir fry that will leave you craving more. Whether you’re a noodle lover or a fan of mushrooms, this dish promises a delightful, umami-rich experience.
Ingredients:
- Noodles and Vegetables:
- 1.65 lbs frozen or fresh udon noodles
- 1 ½ cups enoki mushrooms, rinsed, ends trimmed, and cut in half
- 3 cups king oyster mushrooms, rinsed and sliced lengthwise into ¼-inch slices
- 3 cups napa cabbage, chopped into 1-inch pieces
- 1 green onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons vegetable oil (or any neutral oil)
- Noodle Sauce:
- 1 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce (or vegetarian stir-fry sauce for a vegetarian option)
- 1 teaspoon sesame oil
- 2 teaspoons Chinese black vinegar (or rice vinegar, or apple cider vinegar)
- ¼ teaspoon black pepper
Instructions:
- Prepare the Noodles: If using frozen udon noodles, cook them according to the package instructions. Drain and set aside.
- Prepare the Stir-Fry: In a large skillet or wok, heat the vegetable oil over medium-high heat. Toss in the minced garlic and stir-fry for around 30 seconds, or until it becomes aromatic.
- Cook the Vegetables: Add the king oyster mushrooms to the skillet and cook for 3-4 minutes until they begin to soften. Next, incorporate the enoki mushrooms, napa cabbage, and sliced green onions into the mix. Stir-fry for an additional 3-5 minutes until the cabbage wilts slightly, and the mushrooms are tender.
- Add the Noodles and Sauce: Add the prepared udon noodles to the skillet. Pour in the noodle sauce (regular soy sauce, dark soy sauce, oyster sauce, sesame oil, vinegar, and black pepper), and toss everything together. Stir-fry for 2-3 minutes, ensuring the noodles are thoroughly coated in the sauce and heated all the way through.
- Serve and Enjoy: Transfer the stir-fried noodles and vegetables to a serving dish. Top with additional green onions, if preferred, and serve while hot.
Conclusion:
This Mushroom Udon Stir Fry with Napa Cabbage is a quick and flavorful meal perfect for mushroom lovers and noodle enthusiasts alike. The mix of mushrooms and napa cabbage with a well-balanced sauce creates a dish that’s savory, satisfying, and packed with umami flavors. Serve this dish for a cozy, nourishing dinner any night of the week.
Umami-Packed Mushroom and Napa Cabbage Udon Stir-Fry
A delicious stir-fry featuring udon noodles, enokiand king oyster mushrooms, napa cabbage, and a savory noodle sauce, creating abalanced, umami-packed meal.
Ingredients
Noodles and Vegetables:
- 1.65 lbs frozen or fresh udon noodles
- 1 ½ cups enoki mushrooms rinsed, ends trimmed, and cut in half
- 3 cups king oyster mushrooms rinsed and sliced lengthwise into ¼-inch slices
- 3 cups napa cabbage chopped into 1-inch pieces
- 1 green onion finely chopped
- 2 cloves garlic minced
- 2 teaspoons vegetable oil or any neutral oil
Noodle Sauce:
- 1 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce for a vegetarian option
- 1 teaspoon sesame oil
- 2 teaspoons Chinese black vinegar or rice vinegar, or apple cider vinegar
- ¼ teaspoon black pepper
Instructions
- Prepare the Noodles: If using frozen udon noodles, cook them according to the package instructions. Drain and set aside.
- Prepare the Stir-Fry: In a large skillet or wok, heat the vegetable oil over medium-high heat. Toss in the minced garlic and stir-fry for around 30 seconds, or until it becomes aromatic.
- Cook the Vegetables: Add the king oyster mushrooms to the skillet and cook for 3-4 minutes until they begin to soften. Next, incorporate the enoki mushrooms, napa cabbage, and sliced green onions into the mix. Stir-fry for an additional 3-5 minutes until the cabbage wilts slightly, and the mushrooms are tender.
- Add the Noodles and Sauce: Add the prepared udon noodles to the skillet. Pour in the noodle sauce (regular soy sauce, dark soy sauce, oyster sauce, sesame oil, vinegar, and black pepper), and toss everything together. Stir-fry for 2-3 minutes, ensuring the noodles are thoroughly coated in the sauce and heated all the way through.
- Serve and Enjoy: Transfer the stir-fried noodles and vegetables to a serving dish. Top with additional green onions, if preferred, and serve while hot.