Ingredients
Noodles
- 16 oz. defrosted frozen udon noodles or refrigerated or dried udon noodles
Vegetables & Aromatics
- 1 bunch green onions, sliced (keep 1/2 cup dark green parts reserved)
- 2 cloves garlic, minced
- 8 oz. shiitake mushrooms, sliced (can substitute cremini or baby portobella mushrooms)
- 1/4 cup fresh basil leaves and/or cilantro (optional)
Sauce
- 1/4 cup soy sauce (low sodium if preferred)
- 1 tablespoon fresh ginger, finely grated
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons chili garlic sauce (such as Huy Fong or Sriracha)
- 1/3 cup water or chicken or vegetable broth
Oil
- 2 tablespoons canola oil or other neutral tasting oil
Instructions
- Prepare Noodles: If using dried udon noodles, cook them according to the package instructions, then drain and set aside.
- Sauté Aromatics: Heat 2 tablespoons of canola oil in a large deep skillet or wok over medium heat. Add the light green and white parts of the green onions (reserving 1/2 cup of the darkest green parts) along with 2 cloves minced garlic. Sauté for about 2 minutes until the onions have softened and the garlic is fragrant and lightly toasted.
- Cook Mushrooms: Add the sliced shiitake mushrooms to the skillet. Continue sautéing, stirring occasionally, until the mushrooms are browned and softened, about 5 minutes.
- Make Sauce: While mushrooms cook, combine soy sauce, grated fresh ginger, sesame oil, rice vinegar, honey, chili garlic sauce, and water (or broth) in a small bowl or measuring cup. Stir until well mixed.
- Add Sauce and Noodles: Pour the sauce and prepared udon noodles into the skillet with the mushrooms and aromatics. Stir to combine all ingredients. If the mixture sticks to the bottom, add an extra 1/4 cup of water and scrape the skillet bottom with a wooden spoon to loosen any browned bits.
- Finish with Greens and Herbs: Add the reserved dark green onion slices and the optional basil and/or cilantro leaves. Stir everything together briefly until herbs are wilted and evenly distributed.
- Serve: Remove from heat and serve immediately while warm.
Notes
- If using dried udon noodles, follow package instructions for cooking before stir frying.
- Feel free to substitute shiitake mushrooms with cremini or baby portobello mushrooms based on availability.
- Adjust chili garlic sauce quantity to suit your preferred spice level.
- For a vegetarian option, use vegetable broth or water only and ensure the soy sauce is vegetarian friendly.
- Adding fresh herbs like basil or cilantro at the end adds brightness but is optional.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
