15-Minute Creamy Mushroom Udon

Ingredients

• 2 servings (500g) udon noodles (preferably frozen (see notes below))
• 3 tbsp butter
• 4 cloves garlic (minced)
• 1/2 medium onion (sliced)
• 200 g mushrooms (of your choice, i used shiitake and golden enoki)
• 1 tbsp oyster sauce (or soy sauce)
• 1 cup heavy cream (or evaporated milk)
• 2 tbsp miso paste (white or red (see notes below))
• green onion, furikake, egg, and/or shredded nori (for garnish)

Instructions

1. 1

   To prepare your noodles from frozen, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

2. 2

   Heat butter over medium heat, until completely melted and bubbling. Add onion and garlic and cook for about 2 minutes, or until fragrant. Stir in the mushrooms.

3. 3

   Add about 2-3 tbsp of water and oyster sauce to the pan and sauté for a few minutes until the mushrooms are cooked through.

4. 4

   Add heavy cream and miso paste, and mix to combine. Bring the sauce to a boil, add the noodles and toss until evenly coated. Season with salt and pepper to taste, garnish, and enjoy!