Smoked Oyster Mushroom Udon Noodles
Smoked Oyster Mushroom Udon Noodles
Ingredients
For the Udon Noodles
- 16 ounces fresh udon noodles
For the Smoked Mushrooms
- 1 pound oyster mushrooms, torn into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon liquid smoke
- 1/4 teaspoon black pepper
For the Umami Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or to taste
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Prepare the ingredients: Tear the oyster mushrooms into bite-sized pieces. Mince the garlic and grate the fresh ginger. Thinly slice the scallions for garnish.
⏱️ 5 min
- 2
Make the Umami Sauce: In a small bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil, chili garlic sauce, granulated sugar, cornstarch, and water until well combined and the cornstarch is dissolved. Set aside.
⏱️ 3 min
- 3
Cook the Udon Noodles: Bring a large pot of water to a rolling boil. Add the fresh udon noodles and cook according to package directions, usually 2-3 minutes, until tender but still chewy. Drain well and set aside.
⏱️ 8 min•🌡️ 212
- 4
Sauté the Mushrooms: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the torn oyster mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown. Add the minced garlic, grated ginger, liquid smoke, and black pepper. Cook for another 1-2 minutes until fragrant.
⏱️ 10 min
- 5
Combine and Finish: Give the prepared Umami Sauce a quick stir (as cornstarch can settle) and pour it over the sautéed mushrooms. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the mushrooms. Add the drained udon noodles to the skillet and toss gently to combine everything, ensuring the noodles are well coated with the sauce and mushrooms.
⏱️ 5 min
- 6
Serve: Divide the Smoked Oyster Mushroom Udon Noodles among four bowls. Garnish generously with sliced scallions and toasted sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Oyster Mushroom Udon Noodles
Ingredients
For the Udon Noodles
- 16 ounces fresh udon noodles
For the Smoked Mushrooms
- 1 pound oyster mushrooms, torn into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon liquid smoke
- 1/4 teaspoon black pepper
For the Umami Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or to taste
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Prepare the ingredients: Tear the oyster mushrooms into bite-sized pieces. Mince the garlic and grate the fresh ginger. Thinly slice the scallions for garnish.
⏱️ 5 min - 2
Make the Umami Sauce: In a small bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil, chili garlic sauce, granulated sugar, cornstarch, and water until well combined and the cornstarch is dissolved. Set aside.
⏱️ 3 min - 3
Cook the Udon Noodles: Bring a large pot of water to a rolling boil. Add the fresh udon noodles and cook according to package directions, usually 2-3 minutes, until tender but still chewy. Drain well and set aside.
⏱️ 8 min•🌡️ 212 - 4
Sauté the Mushrooms: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the torn oyster mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown. Add the minced garlic, grated ginger, liquid smoke, and black pepper. Cook for another 1-2 minutes until fragrant.
⏱️ 10 min - 5
Combine and Finish: Give the prepared Umami Sauce a quick stir (as cornstarch can settle) and pour it over the sautéed mushrooms. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the mushrooms. Add the drained udon noodles to the skillet and toss gently to combine everything, ensuring the noodles are well coated with the sauce and mushrooms.
⏱️ 5 min - 6
Serve: Divide the Smoked Oyster Mushroom Udon Noodles among four bowls. Garnish generously with sliced scallions and toasted sesame seeds. Serve immediately.
⏱️ 2 min