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Udon Noodles with Shiitake Mushrooms and Spinach

4 Servings

35 Minutes

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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.




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.

35 Minutes



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Tom N.
March 7, 2023
a new family favorite!
Incredibly simple and delicious. If you trim and slice the mushrooms earlier, it all comes together in about 15 easy minutes. So delicious that this is definitely not enough for four people, I will double everything next time. (Wegman's, btw, has great frozen Udon noodles that are ready in about 90 seconds in boiling water.)
Jill C.
July 6, 2022
Delicious, quick meal!
So happy I tried this delicious recipe! Made it exactly according to the recipe and it was superb.
July 4, 2022
What an easy and delicious dish this is. I used Milk Street's recipe for homemade udon noodles as well. Will definitely make it again.
Amber S.

Everything was going so well! That is until I added the white pepper: live and learn, now I know I don't like that spice.

Naomilee V.

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Jan w.

I had most of the ingredients, so needed to make some substitutions. I substituted Saki for Sherry, Radish greens for Spinach and Ramen for Udon. Everything else was the same except added half a large shallot, sliced thinly.

I loved it! And I think the radish greens gave it more depth than the spinach would have.