Yaki Udon-Pfanne mit Pilzen (gebratene Udon-Nudeln nach japanischer Art)

This simple udon noodle mushroom stir fry recipe is packed with flavour and takes only 25 minutes to prepare, making it the perfect midweek meal option. Japanese flavour favourites (miso, mirin and soy sauce) make a simple sauce that pairs perfectly with stir-fried mushrooms, Chinese cabbage, udon noodles, and green onion. A plant-based, quick and easy midweek meal! One that will sure to satisfy you, when you are craving a bowl of noodles.

Yaki Udon: stir-fried udon noodles

Yaki Udon, put simply, is a Japanese stir-fried noodle dish made with udon noodles, a savoury soy sauce based stir fry sauce and vegetables. In this case, oyster mushrooms and Chinese cabbage. “Yaki” translates to “Fry” which translates to stir-fried udon noodles.

Ingredients for Udon Noodle Mushroom Stir Fry

Ingredients for Udon Noodle Mushroom Stir Fry

Mushroom stir-fry ingredients

  • Mirin: Japanisches Mirin Marukin is a sweet cooking wine made from rice that is used in many Japanese dishes and is a must-have condiment in Japanese cuisine.
  • White miso: also called shiro miso, is the lightest type of miso and has a mild flavor. It’s also terrific used in dressings.
  • Soy sauce: Unami-rich and a must have in Japanese cuisine.
  • Oyster mushrooms: delicate in flavor, these mushrooms are favourite for many Japanese and Chinese dishes.
  • Chinese napa cabbage: with its tender sweet taste it’s the perfect choice for stir-fries.
  • Green onion: mild in flavour, green onions add a pop of color while adding extra flavor.

Udon Noodle Mushroom Stir Fry (Yaki Udon)

Preparation tips

Prepare the miso-soy sauce in advance. This makes it easier and speeds things up when it’s time to add the sauce to the stir-fry.

Use fresh udon noodles as they do not need to be cooking in advance and only need a few minutes to cook. You can find them in Asian food stores.

If you want long strands of noodles, then separate the noodles before adding them to the stir fry. The noodles can break when separating them by hand. Adding them to a pot of hot water for a minute, will easily separate them.

Serve immediately. Yaki Udon tastes best served fresh.

Udon Noodle Mushroom Stir Fry (Yaki Udon)

More delicious udon noodle recipes to try:

Yaki Udon-Pfanne mit Pilzen (gebratene Udon-Nudeln nach japanischer Art)
5 from 1 vote

Udon Noodle Mushroom Stir Fry

Yaki Udon mushroom stir fry with miso-soy sauce comes together in just 25-minutes for a quick, easy and delicious dinner for two.

Course Main Course
Category Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 442 kcal
Autor Elle


  • 3 tablespoons white miso paste (shiro)
  • 4 tablespoons mirin (sweet rice wine)
  • 4 tablespoons soy sauce
  • 2 large garlic cloves, minced
  • 1 tablespoon sesame oil
  • 300 g oyster mushrooms, roughly torn apart
  • 2 x 200g packages fresh udon noodles (pre-cooked)
  • 2 handfuls shredded Chinese cabbage
  • 1/4 cup water (60 ml)
  • 4 green onions, finely sliced
  • toasted sesame seeds, to garnish


  1. In a small bowl, whisk together the miso paste, mirin, and soy sauce until smooth and well combined.
  2. In a large heavy bottomed non-stick skillet (or wok), heat the sesame oil over medium-high to high heat. Add the mushrooms, fry, stirring occasionally, until golden brown and moisture released (6-8 minutes). Add garlic, stir until fragrant (30 seconds).
  3. Pour over the miso mixture and stir to combine. Break up the udon noodles gently with your hands and add them to the pan. Stir-fry for a 1-2 minutes, then add the cabbage and water and cook, stirring occasionally, until cabbage wilts (2-3 minutes). Divide between two bowls, scatter with spring onions and sesame seeds, as garnish.
  4. Serve immediately and enjoy!


  • I use my hands to separate the fresh udon noodles, but if you want to take the extra effort, you can either boil or soak the udon noodles in boiling water for one minute, then drain them before adding them to the pan. This will separate them to ensure you have long strands of noodles without them breaking.
  • If using dry udon noodles (or another type of noodle), cook them to al dente before adding them to the pan. 

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