Mushroom Drunken Udon Recipe
Recipe information
Make Mushroom Drunken Udon 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.
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Ingredients
Gather all the ingredients and prepare them as mentioned above.
2. Cook the Udon Noodles
Boil the udon noodles according to package instructions, then drain and set aside.
3. Stir-Fry the Vegetables
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.
4. Add Mushrooms and Carrots
Add the mixed mushrooms and julienned carrots to the pan. Stir-fry for about 3-4 minutes until they are tender.
5. Add Tofu or Egg
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.
6. Combine with Udon Noodles
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.
7. Season and Serve
Season with salt and pepper to taste. Drizzle with hot Korean pepper sauce before serving.
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