Creamy Mushroom Udon (Vegan)

Ingrédients

• 2 servings frozen udon (or other noodles of choice (see notes))
• 2 tbsp vegan butter
• 1 green onion (white and green parts separated)
• 4 cloves garlic (minced)
• 8 shiitake mushrooms (sliced (or other mushrooms of choice))
• 5.2 oz shimeji mushrooms (based chopped then separated (1 pack))
• 1 tbsp sake ( or mirin, optional)
• 3/4 cup unsweetened oat milk (or soy milk, see notes)
• 1/2 tbsp white miso paste
• 1-2 tbsp soy sauce (or to taste)
• 2 tsp dark soy sauce (optional for colour and extra umami)
• Ground pepper
• 1 tsp corn starch
• 2 tsp room temp water
• Green parts of green onion for garnish

Préparation

1. 1

   --- NOODLES ---

2. 2

   I used frozen udon for this recipe. I purchase frozen Sanuki Udon from my local Japanese or Asian grocery since I find that these have the best chewy texture and can be used in many different recipes.

3. 3

   If using frozen udon, place the noodles in a microwave safe bowl and then cover with heat proof lid. Microwave for 60 seconds on high (or longer, depending on your microwave settings), until separated. If you don’t have a microwave, you can also place the noodles in a pot of boiling water to separate but don’t leave the noodles on for too long to prevent from overcooking.

4. 4

   If using instant cooked udon noodles (in vacuum-sealed pouches), soak the udon noodles in some hot water or cook and prepare these according to package instructions. Carefully separate the noodles and then drain the water.

5. 5

   You can also use other noodles of your choice but I would really recommend to use wheat noodles for this recipe. Prepare the noodles according to package instructions until chewy or al dente.

6. 6

   Once your noodles are ready, set these aside for cooking with the mushrooms later on.

7. 7

   --- COOKING ---

8. 8

   Heat a large wok or skillet over medium.

9. 9

   Once hot, melt the vegan butter.

10. 10

    Add in the white parts of the green onion and cook for 1 minute. Add in the minced garlic and cook until aromatic.

11. 11

    Add in the mushrooms into the wok or skillet and mix with the onions, garlic, and butter.

12. 12

    Leave the mushrooms untouched for 2-3 minutes over medium high heat to allow to lightly brown before mixing and allowing the other sides of the mushrooms to lightly brown. Cooking the mushrooms in high heat is essential so they don’t release much water and turn soggy when cooked slowly on low heat.

13. 13

    Once the mushrooms have a nice sear and lightly brown sides, add in the sake or mirin (if using) and then turn up to heat to allow for the alcohol to evaporate.

14. 14

    Pour in the plant-based milk of your choice (or cream, see notes), miso paste, and soy sauces.

15. 15

    Allow the sauce to come to a boil then lower the heat.

16. 16

    Add in the udon or noodles of your choice.

17. 17

    Mix the noodles to coat in the sauce. Add freshly ground pepper.

18. 18

    In a small bowl, mix together the corn starch and water to create a slurry.

19. 19

    Over medium low heat, pour the slurry over the noodles. Mix the noodles and allow the sauce to thicken from the starch.

20. 20

    Taste the sauce and noodles and season with more soy sauce or salt, to taste, if needed.

21. 21

    Turn off the heat. Do note that the sauce will continue to thicken once the heat is turned off.

22. 22

    Mix in the green parts of the green onion into the noodles or use these as garnish.

23. 23

    Serve and enjoy while hot.