Thai, Japanese and French influenced Stir-fried Udon Noodles with Mixed Mushrooms, Onions, Carrots, Snow Pea Leaves, Organic Tofu or Free-roaming Egg in our Garlic Mushroom Sauce and finished with a drizzle of our Hot Korean Pepper Sauce. Choose Vegetarian (Egg/Butter) or Vegan (Tofu/Olive Oil). Add Protein if desired.

Gather all the ingredients and prepare them as mentioned above.

Prepare the Ingredients

Boil the udon noodles according to package instructions, then drain and set aside.

Cook the Udon Noodles

In a large pan or wok, heat the olive oil or butter over medium heat. Add the minced garlic and sliced onions, sautéing until fragrant.

Stir-Fry the Vegetables

Add the mixed mushrooms and julienned carrots to the pan. Stir-fry for about 3-4 minutes until they are tender.

Add Mushrooms and Carrots

If using tofu, add the cubed tofu to the pan, cooking for another 2-3 minutes. If using egg, scramble the egg in the pan until cooked.

Add Tofu or Egg

Add the cooked udon noodles and snow pea leaves to the pan. Pour in the soy sauce and toss everything together until well combined. Cook for an additional 2 minutes.

Combine with Udon Noodles

Season with salt and pepper to taste. Drizzle with hot Korean pepper sauce before serving.

Season and Serve

Udon Noodles

Mixed Mushrooms (shiitake, oyster, button)

Onion (sliced)

Carrots (julienned)

Snow Pea Leaves

Organic Tofu (cubed) or Free-roaming Egg

Garlic (minced)

Soy Sauce

Hot Korean Pepper Sauce

Olive Oil (for vegan option) or Butter (for vegetarian option)

Salt and Pepper

Mushroom Drunken Udon

Make Mushroom Drunken Udon Recipe in just 30m. Thai, Japanese and French influenced Stir-fried Udon Noodles with Mixed Mushrooms, Onions, Carrots, Snow Pea Leaves, Organic Tofu or Free-roaming Egg in our Garlic Mushroom Sauce and finished with a drizzle of our Hot Korean Pepper Sauce. Choose Vegetarian (Egg/Butter) or Vegan (Tofu/Olive Oil). Add Protein if desired.

Mushroom Drunken Udon Recipe

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