difficulty
Beginner
Servings
2 servings
Prep time
10 min
Cooking time
10 min
Calories
600 kcal
These crispy miso butter mushroom udon noodles are the kind of dinner I make when I want something really comforting but don’t feel like spending hours in the kitchen. The buttery miso sauce with the chewy noodles and crispy mushrooms just works so well together, and it always ends up being one of those bowls you keep going back for. I also love how simple the ingredients are while still tasting like something you’d order at a restaurant.
Why You’ll Love These Noodles
If you like quick dinners with lots of flavor, this recipe is hard not to love. The udon noodles stay chewy, the mushrooms get crispy around the edges, and the miso butter sauce coats everything perfectly.
It’s simple, comforting, and made in one pan, which makes it even better for busy evenings.
Ingredients
- Udon Noodles:
- 2 packs udon noodles
- 250 g mushrooms (sliced)
- 2 tbsp butter
- 2 garlic cloves (minced)
- 1 tbsp soy sauce
- 1 tbsp miso paste
- 1 tsp sesame oil
- Toppings:
- Spring onions
- Sesame seeds
- Chili flakes
- Optional Additions:
- Soft boiled eggs
- Spinach
- Crispy tofu
- Chili oil
Instructions
- Cook the udon noodles according to package instructions.
- Heat butter in a large skillet over medium-high heat.
- Add the mushrooms and cook until golden and crispy.
- Stir in the garlic, soy sauce, miso paste, and sesame oil.
- Add the udon noodles and toss until coated in the sauce.
- Finish with spring onions, sesame seeds, and chili flakes before serving.
Nutrition per serving
- Protein: ~16 g
- Fat: ~30 g
- Carbohydrates : ~60 g
- Fiber: ~5 g
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Make Ahead & Meal Prep
The sauce and mushrooms can easily be prepared ahead and stored in the fridge for up to 3 days, which makes this recipe really convenient for busy evenings.
When reheating, I like adding a small splash of water or soy sauce because the noodles absorb the sauce while sitting in the fridge. The noodles taste best fresh, but leftovers are honestly still really good the next day.
Tips
- Let the mushrooms cook without stirring too much so they get golden and crispy
- Fresh udon noodles give the best chewy texture
- A little chili oil on top tastes really good with the buttery sauce
- If the noodles feel dry, add a splash of soy sauce or water
- Spring onions at the end keep everything tasting fresh
Variations
- Protein version: Add chicken or shrimp
- Vegetarian version: Add crispy tofu
- Spicy version: Add extra chili oil
- Extra green version: Add bok choy or spinach
FAQ
Udon noodles are thick Japanese wheat noodles with a soft and chewy texture. They work really well with rich sauces like this miso butter sauce.
Shiitake are my favorite but oyster, chestnut, or cremini mushrooms all work really well. Mixing different mushrooms gives even more flavor and texture.
Miso has a savory, salty, slightly rich flavor that adds lots of depth to sauces and soups.
Usually the pan is overcrowded or the heat is too low. Letting the mushrooms sit without stirring too much helps them brown properly.
No, but I think chili flakes or chili oil taste really good if you want a little heat.
Recipe by vino
I love this recipe because it’s simple but still full of flavor. The crispy mushrooms, buttery miso sauce, and chewy noodles make it feel like the kind of meal you’d order at a small noodle bar. It’s also one of those dinners that always turns out good without needing much effort or planning.
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