Soy Sauce Mushroom Udon Noodles ☆
the egg was supposed to be a heart…
Soy Sauce Mushroom Udon ☆
A cozy, satisfying noodle dish with a umami hint. Quick enough to make before your husband or boyfriend comes home asking what’s for dinner <3
Prep Time: 5 min
Cook Time: 10 min
Serves: 1–2
Ingredients
1 pack udon noodles (fresh or frozen preferred)
1 cup mushrooms, sliced (any mushroom you prefer)
1/2 cup corn (fresh, frozen, or canned & drained)
2 cloves garlic, minced
1-2 tbsp soy sauce
1 tsp or drizzle of honey
1 tbsp choice of oil or butter
Salt & black pepper, to taste
umami powder (optional)
oyster sauce (optional)
Instructions
1. Prepare the noodles:
Cook udon noodles according to the package (usually boil for 1-2 minutes if fresh/frozen).
Drain and set aside. If they stick together, rinse with warm water and toss with a little oil.
2. Sauté the veggies:
Heat 1 tbsp oil or butter in a large pan over medium-high heat.
Add mushrooms and cook until browned and soft, about 3–4 minutes.
Add minced garlic and corn. Stir-fry for another 1–2 minutes
3. Add the sauce:
Lower the heat to medium.
Add soy sauce and honey, stirring to coat the mushrooms and corn.
Taste and season with salt and black pepper or umami powder as needed.
I also like to add 1 tbsp oyster sauce for more flavor.
4. Toss in the udon:
Add the noodles to the pan and toss well until everything is evenly coated and heated through. Add a splash of water if it gets too thick or sticky.
5. Serve warm:
Plate the noodles and enjoy as-is or with toppings like sesame seeds, chopped scallions, or a soft-boiled egg.
