This healthy & hearty udon noodle stir fry is loaded with two types of mushrooms and takes only 20 minutes to make!
I love udon noodles and normally eat them in soup but recently decided to try using them in a stir fry. I found a tasty recipe on Bowl of Delicious that sounded like something we would all love. I adapted the recipe to add some fresh spinach before serving so I could get more nutrients in the dish as well as some extra garlic. I made my son a big bowl of these noodles for lunch recently and he said they were great. I love that he had a healthy and hearty lunch that included fresh veggies!
How to Make an Udon Noodle and Mushroom Stir Fry
Make the sauce by combining soy sauce, vegetable broth, rice vinegar, fresh ginger, toasted sesame oil, and chili garlic sauce together in a small bowl. Whisk until well combined and set aside until needed.
Prepare the udon noodles per the package instructions.
Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes, or until golden brown. Add the white/light parts of the green onion to the skillet as well as the garlic. Cook, stirring constantly, for 1 minute.
Add the sauce along with the drained noodles and spinach to the skillet. Cook, tossing to coat evenly for 2-3 minutes, to allow the sauce to reduce and thicken a bit. Add the fresh cilantro and the dark green scallions then toss to mix well. Pour into a serving bowl and enjoy.