Mushroom udon noodles, lightly scented with truffle oil, spinach, and red bell pepper. Thick wheat noodles are most commonly used in Japanese cooking. Not just healthy, udon noodles are super quick to cook. Come winter and it is all about everything mushroom for me. The rustiness and the umami get me every time. Lightly scented with truffle oil that I recently bought from Colavita. The perfect umami bomb, with lots of freshness of winter veggies.
I had previously made udon in curried coconut milk and paired them with gyozas too. Check it out here.
More noodles from the blog –
Rice Pad Thai
Crack Noodles
Soba Noodles
Ingredients for Mushroom Udon (serves 4)
- Udon Noodles – 4 ounces
- Mushrooms – 200g, sliced (I used button mushrooms, but you can add shiitake, oyster or even portobello)
- Red bell pepper – 200g, sliced
- Carrots – 2, medium-sized, chopped
- Spinach – 100g
- Ginger – 2 tbsp, minced
- Garlic – 2 tbsp, minced
- Coconut oil/ Sesame oil – 1 tbsp
- Light soy sauce – 1 tbsp
- Dark soy sauce – 1 tbsp
- Truffle oil – 1 tsp
- Salt – to taste
- Black sesame seeds – 1 tbsp
Method
- Bring a large pot of water to boil, add a pinch of salt, and udon noodles. Cook for 6-8 minutes. And remove from the hot water to avoid overcooking. You can add them in an ice-bath if you will cook them later or directly add them to the veggies.
- Heat oil in a pan, add ginger and garlic paste, cook for 2 minutes on medium heat.
- Add mushrooms, carrots, and bell pepper, cover, and cook for 3-4 minutes.
- Add the spinach leaves and mix well. Cook for another 2 minutes.
- Add the cooked udon noodles to the pan, mix in the light and dark soy sauce.
- Season with salt.
- Turn off the heat and dress with truffle oil and sesame seeds when serving.
Mushroom Udon Noodles
Mushroom udon noodles, lightly scented with truffle oil, spinach, and red bell pepper.
Yield: 4 people
Calories: 287kcal
Materials
- 4 oz Udon noodles
- 200 g Mushrooms sliced
- 200 g Red bell pepper sliced
- 2 nos Carrot medium-sized, chopped
- 100 g Spinach
- 2 tbsp Ginger minced
- 2 tbsp Garlic minced
- 1 tbsp Coconut Oil/ Sesame oil
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tsp Truffle oil
- 1 tbsp Black sesame seeds
- Salt to taste
Instructions
- Bring a large pot of water to boil, add a pinch of salt, and udon noodles. Cook for 6-8 minutes. And remove from the hot water to avoid overcooking. You can add them in an ice-bath if you will cook them later or directly add them to the veggies.
- Heat oil in a pan, add ginger and garlic paste, cook for 2 minutes on medium heat. Add mushrooms, carrots, and bell pepper, cover, and cook for 3-4 minutes.
- Add the spinach leaves and mix well. Cook for another 2 minutes.
- Add the cooked udon noodles to the pan, mix in the light and dark soy sauce.
- Season with salt. Turn off the heat and dress with truffle oil and sesame seeds when serving.
One Reply to “Mushroom Udon Noodles with truffle oil”