Where do I find udon noodles in the store?

Check the Asian foods section for a package of udon noodles, next to pad thai and soba noodles. Some brands make refrigerated and vacuum sealed noodles as well, but they're a little harder to find. You can substitute with pad thai noodles, soba noodles, or even pasta in a pinch.

What's a good substitute for udon noodles?

Don't worry, this dish still tastes good with whatever noodles you can find. I've made this udon noodle bowl with capellini, soba noodles, and pad thai noodles. Can confirm, it's still delish.

Where can I find coconut cream?

Check the Asian foods section of your grocery store. It comes in a small can 8 oz can similar to tomato paste. If you still can't find it, a can of coconut milk will suffice - you can usually scrape the coconut cream off the top. If the cream is well mixed, then just adjust your liquid ratios to account for this (less broth to account for more liquid-y coconut component). Cooking is an art, not a science. Have fun with it!

Are udon noodles unhealthy?

I'd give udon noodles solid status beside other pastas. They're generally made from wheat flour, so keep that in mind. Everything in moderation!

Are udon noodles vegan?

Udon noodles are generally made from wheat flour. I always recommend checking the ingredients on any packaged product you buy, especially if you're vegan. Sometimes dairy, eggs, and fish products can sneak in.

How do you prepare sautéed mushrooms?

First, rinse them off, and dry with a paper towel to remove excess dirt. Then, chop off the bottom of the stem. Place mushroom on its side, and cut into thin slices. Repeat for the rest of your mushrooms, then sautée in a tablespoon of oil in a medium frying pan on medium heat. When juices release, add a tablespoon of soy sauce, and cook for 1-2 minutes until juices reabsorb.

Vegan Mushroom Udon Noodles

Name: Mushroom Udon Noodle Bowl Recipe (Vegan)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 package udon noodles (4 servings) OR 1 pound noodles of choice (soba, rice noodles, or whatever noodles you can find); 1-2 shallots thinly sliced; 2 packages mushrooms, thinly sliced; 1-2 Tbsp tamari/soy sauce/coconut aminos; 1 tsp toasted sesame oil; 1-2 cloves minced garlic; Leaves from 3 sprigs of fresh thyme or ½ tsp dried thyme; 1-2 cups miso broth (can sub for vegetable broth or coconut milk if in a bind. Can also make your own miso broth by adding a Tbsp or two of miso paste to warm vegetable broth, and stirring until dissolved); 3-4 Tbsp coconut cream; Optional: small slice of vegan butter; Salt; Pepper; Neutral flavored oil (I use grapeseed for the high smoking point to avoid that “burned” flavor and smell); Sesame seeds; Pine nuts; Fresh parsley

Description

If you hate chopping, but love delish plant-forward food, this mushroom udon noodle bowl recipe is for you. To boot, if you use the right miso and udon noodles, it's vegan as well. Score!

Ingredients

Units Scale

Main ingredients:

1 package udon noodles (4 servings) OR 1 pound noodles of choice (soba, rice noodles, or whatever noodles you can find)
1-2 shallots thinly sliced
2 packages mushrooms, thinly sliced
1-2 Tbsp tamari/soy sauce/coconut aminos
1 tsp toasted sesame oil
1-2 cloves minced garlic
Leaves from 3 sprigs of fresh thyme or 1/2 tsp dried thyme
1-2 cups miso broth (can sub for vegetable broth or coconut milk if in a bind. Can also make your own miso broth by adding a Tbsp or two of miso paste to warm vegetable broth, and stirring until dissolved)
3-4 Tbsp coconut cream
Optional: small slice of vegan butter
Salt
Pepper
Neutral flavored oil (I use grapeseed for the high smoking point to avoid that “burned” flavor and smell)

Garnish:

Sesame seeds
Pine nuts
Fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare noodles: Prep noodles according to package instructions – this step takes a while to boil water etc, so suggest starting it early.
Sautee shallots: Add a splash of oil to a pan on medium heat, and sautee shallots for 1-2 mins.
Add mushrooms: Add mushrooms and a pinch of salt to help them break down. Stir and let sautee for 3-5 mins or until mushrooms release juices.
Add seasoning: Add tamari, sesame oil, and minced garlic. Let simmer for 1-2 mins.
Deglaze: Add thyme, broth, and coconut cream. Stir to dissolve, and let simmer on low. Taste for seasoning (salt, pepper). If your noodles are a little behind schedule, cover to keep the liquids from evaporating too much. You want ALLLL the brothy goodness.
Bring it together: When noodles are ready, add a small slice of butter to mushroom broth and stir until dissolved. Add strained noodles to the pan off of the heat, and mix.
Serve: Serve noodles with broth, mushrooms, and garnishes. For style points, use chopsticks. Enjoy!

Keywords: vegan udon noodles, mushroom noodles, planta mushroom udon noodles, mushroom udon noodles, vegan noodles