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Milk Street Recipe
Milk Street Bowtie Udon Noodles with Shiitake Mushrooms and Spinach

Udon Noodles with Shiitake Mushrooms and Spinach

35 Minutes

Udon Noodles with Shiitake Mushrooms and Spinach

Free

A full pound of fresh shiitake mushrooms and a good dose of soy sauce give this quick vegetarian supper lots of meaty flavor, while thick, chewy Japanese udon noodles give it satisfying texture. Though udon also is sold fresh and frozen, we use dried because they're more widely available; look for them in the international aisle of the supermarket. For some spicy heat, offer Sriracha, chili-garlic sauce or chili oil on the side.

10 ounces dried udon noodles
3 tablespoons grapeseed or other neutral oil, divided
​¼ cup dry sherry
⅓ cup soy sauce
​2 teaspoons white sugar
​1 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
Kosher salt and ground white pepper
5 ounce container baby spinach
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
Ingredients
  • 10

    ounces dried udon noodles

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • ​¼

    cup dry sherry

  • ​2

    teaspoons white sugar

  • ​1

    pound fresh shiitake mushrooms, stemmed, caps thinly sliced

  • Kosher salt and ground white pepper

  • 5

    ounce container baby spinach

  • 1

    tablespoon toasted sesame oil

  • 1

    tablespoon toasted sesame seeds

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Udon Noodles with Shiitake Mushrooms and Spinach

Get Ready to Cook

4

Servings

35 Minutes

Tip

Don’t boil the noodles until tender. Drain them when they're al dente (check the package for the suggested cooking time but test for doneness a few minutes early) and rinse them under cool water to halt the cooking and rinse off excess starch. This will prevent the udon from becoming soggy and sticky when rewarmed in the skillet.

Ingredients
  • 10

    ounces dried udon noodles

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • ​¼

    cup dry sherry

  • ​2

    teaspoons white sugar

  • ​1

    pound fresh shiitake mushrooms, stemmed, caps thinly sliced

  • Kosher salt and ground white pepper

  • 5

    ounce container baby spinach

  • 1

    tablespoon toasted sesame oil

  • 1

    tablespoon toasted sesame seeds

Step 1 of 3

Toss Noodles

10
ounces dried udon noodles
1
tablespoon grapeseed or other neutral oil
​¼
cup dry sherry
cup soy sauce
​2
teaspoons white sugar

In a large pot, bring 4 quarts water to a boil. Add the noodles and cook, stirring, until al dente. Reserve ½ cup of the cooking liquid, then drain in a colander. Rinse with cold water until cool to the touch, then drain again. Toss with 1 tablespoon of grapeseed oil; set aside. In a small bowl, stir together the sherry, soy sauce and sugar. Set aside.

Step 2 of 3

Cook Mushrooms

2
tablespoons grapeseed or other neutral oil
​1
pound fresh shiitake mushrooms, stemmed, caps thinly sliced
½
teaspoon Kosher salt

In a 12-inch skillet over medium-high, heat the remaining 2 tablespoons grapeseed oil until shimmering. Add the mushrooms and ½ teaspoon salt, then stir to coat with oil. Cover and cook, stirring occasionally, until the mushrooms are tender and well browned, 5 to 7 minutes.

Step 3 of 3

Add Finishing Touches

5
ounce container baby spinach
½
teaspoon ground white pepper
1
tablespoon toasted sesame oil
1
tablespoon toasted sesame seeds

Add the spinach and soy sauce mixture to the pan, then stir, scraping up any browned bits. Cook over medium, tossing with tongs, until the spinach is wilted, about 30 seconds. Add the drained udon, ½ teaspoon white pepper and ¼ cup of the reserved cooking water. Cook, tossing, until the noodles are heated through, about 1 minute, adding more water if the noodles appear dry. Serve drizzled with the sesame oil and sprinkled with the sesame seeds.

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Udon Noodles with Shiitake Mushrooms and Spinach

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