Creamy Mushroom Udon Noodles (Print Version)
# Ingredients:
01 -
1.10 lb udon noodles, frozen kind recommended
02 -
2 cups cremini mushrooms, thinly sliced
03 -
1 cup heavy cream or substitute with evaporated milk or 18% table cream, simmer it longer if substituted
04 -
⅓ cup onion, thinly sliced
05 -
¼ cup water
06 -
3 cloves garlic, minced
07 -
3 tablespoon unsalted butter
08 -
2 tablespoon oyster sauce or substitute with vegetarian oyster sauce
09 -
1 teaspoon garlic powder
10 -
¼ teaspoon black pepper or as needed
11 -
1 green onion, finely chopped for garnishing
12 -
½ teaspoon black sesame seeds, optional garnish (or substitute with regular toasted sesame seeds)
# Instructions:
01 -
Soak frozen udon noodles in hot boiling water for 30 seconds or until loosened. Strain immediately in a colander and set aside. Skip this step if using fresh udon.
02 -
Heat a large pan on medium heat and melt butter. Sauté minced garlic and sliced onions until softened, about 1-2 minutes.
03 -
Add sliced mushrooms to the pan. Then pour in ¼ cup water. Cook until mushrooms are softened, about 4-5 minutes, and most of the liquid has evaporated.
04 -
Mix in oyster sauce, garlic powder, black pepper, and heavy cream. Increase heat to medium-high and simmer the mixture for about 3 minutes until the sauce thickens slightly.
05 -
Toss the strained udon noodles into the sauce and cook for 2 minutes until evenly coated.
06 -
Garnish the dish with chopped green onions and black sesame seeds. Serve hot and enjoy.