JOIN! 12 Weeks for $1

Udon Noodles with Shiitake Mushrooms and Spinach

4 Servings

35 Minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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


  • 10

    ounces dried udon noodles

  • 3

    tablespoons grapeseed or other neutral oil, divided


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Ryanna B.
March 24, 2024
Simple and delicious
Very amazing! Quick tip - I use the frozen fat udon noodles and the cook instantly in hot water. They are really good usually at Japanese or grocery stores!
Lindsey M.
October 10, 2023
Awesome for lunch
This was a big hit at home for a weekday lunch. Leftovers were also solid the next day to just eat cold. The shiitakes are pricier, so I could see making it with a more affordable mushroom. But, it was truly worth it! I do recommend using frozen udon noodles if you can find them- they are so much easier to not overcook.
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.
Blake O.
April 25, 2024
Solid MS recipe, super simple
Great flavor and simple preparation. Definitely think I might have to go with the frozen udon recommendation next time (or homemade) as the dried just don’t get the same texture and chew as fresh udon. Wife said an additional texture element, like toasted nori, could amp up the dish as well. Definitely filing this away to do 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.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

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.