One-Pot Spicy Creamy Udon with Crispy Mushrooms
For a spicy, satifying bowl of udon, you have to try my Spicy Creamy Udon with Crispy Mushrooms! This Japanese-Korean fusion bowl of udon is made with creamy Gochujang Mushroom Sauce, and topped with the crispiest herb butter-fried oyster mushrooms. It’s spicy, rich, and ridiculously satisfying. It is fully vegetarian, made in only one pan, and ready in 15 minutes. Trust me, you’ll want to make this udon recipe all the time for dinner!
Creamy Gochujang Crispy Mushroom Udon
If you’ve been here a while, you know udon might be one of my favorite noodles. When I’m craving a big satisfying bite of noodles, my go-to is always a spicy, creamy udon. But, just having a simple cream sauce sometimes is simply not enough. So today we’re doubling up on the mushrooms by using shiitake mushrooms in the gochujang cream sauce for tons of extra umami and crispy thyme-butter fried oyster mushrooms on top for texture. With big bites of crispy, meaty mushrooms and thick noodles, you’ll be surprised to know that this dish is completely vegetarian!
Ingredients For Spicy Creamy Mushroom Udon
Crispy Oyster Mushrooms
- 6 oz oyster mushrooms 170 g, torn into bite-sized pieces
- 1 tablespoon butter
- 1 tablespoon oil
- 2-3 sprigs fresh thyme
- Salt and black pepper to taste
Creamy Spicy Mushroom Udon
- 2 Packs udon noodles fresh or frozen, about 14–16 oz (400–450 g) total
- 5-6 fresh shiitake mushrooms thinly sliced
- 1 Large shallot finely chopped
- 4 cloves garlic minced
- 1½-2 tbsp gochujang Korean red chili paste, depending on your spice preference
- 1 cup heavy cream
- ¼–½ Cup water or chicken/vegetable broth, as needed
- Salt and black pepper to taste
- Green onion sliced, for garnish, optional
Crispy Oyster Mushrooms
The crispy oyster mushrooms are my favorite part of this dish. It gives you a really fun texture contrast compared to the chewy, creamy udon. I’m using oyster mushroom today because it has a stringy, meaty texture when torn into pieces. It also has more surface area for frying, which makes it much easier to get crispy. an-fried in thyme butter, these crispy mushrooms also absorb that extra herbal aroma perfectly. Pro tip, don’t overcrowd the oyster mushrooms while frying. Giving them space in the pan is what gets those edges extra golden and crispy!
Creamy Gochujang Mushroom Sauce
All of the flavor in this dish is packed into the creamy Gochujang Mushroom Sauce. We’re starting with a base of sauteed shallots, garlic, and shiitake mushrooms. This add an extra aromatic umami flavor to the sauce. Then, we add the spicy creaminess with gochujang and heavy cream, loosened with a little water or broth. This sauce is thick and rich, and coats every udon noodle with a layer of flavor. It’s perfect for slurping up!
How To Make Spicy Crispy Mushroom Udon
- Make the crispy mushrooms.
Heat the butter and oil in a large pan over medium-high heat. Add the oyster mushrooms and thyme, season lightly with salt and black pepper, and pan-fry for 4–5 minutes, stirring occasionally, until golden brown and crispy around the edges. Remove and set aside. - Build the sauce.
In the same pan, add the shallot, garlic, and sliced shiitake mushrooms. Sauté over medium heat for 3–4 minutes, until the shallots soften and the mushrooms are lightly golden. - Make it creamy and spicy.
Add the gochujang and stir for about 30 seconds. Pour in the heavy cream and ¼ cup water or broth, then mix until the gochujang is fully incorporated and the sauce is smooth. - Add the udon.
Add the udon noodles directly into the sauce. Turn the heat to high and cook for 2–3 minutes, tossing constantly until the noodles separate and are completely coated in the creamy sauce. Add another splash of water or broth if the sauce becomes too thick. - Serve.
Taste and adjust with salt and black pepper. Divide between two bowls and top generously with the crispy oyster mushrooms and green onion.
Pair This Udon with A Bright and Fresh Side Dish
One-Pot Spicy Creamy Udon with Crispy Mushrooms
By Tiffy Cooks
Ingredients
Crispy Oyster Mushrooms
- 6 oz oyster mushrooms 170 g, torn into bite-sized pieces
- 1 tablespoon butter
- 1 tablespoon oil
- 2-3 sprigs fresh thyme
- Salt and black pepper to taste
Creamy Spicy Mushroom Udon
- 2 Packs udon noodles fresh or frozen, about 14–16 oz (400–450 g) total
- 5-6 fresh shiitake mushrooms thinly sliced
- 1 Large shallot finely chopped
- 4 cloves garlic minced
- 1½-2 tbsp gochujang Korean red chili paste, depending on your spice preference
- 1 cup heavy cream
- ¼–½ Cup water or chicken/vegetable broth, as needed
- Salt and black pepper to taste
- Green onion sliced, for garnish, optional
Instructions
- Make the crispy mushrooms: Heat the butter and oil in a large pan over medium-high heat. Add the oyster mushrooms and thyme, season lightly with salt and black pepper, and pan-fry for 4–5 minutes, stirring occasionally, until golden brown and crispy around the edges. Remove and set aside.
- Build the sauce: In the same pan, add the shallot, garlic, and sliced shiitake mushrooms. Sauté over medium heat for 3–4 minutes, until the shallots soften and the mushrooms are lightly golden.
- Make it creamy and spicy: Add the gochujang and stir for about 30 seconds. Pour in the heavy cream and ¼ cup water or broth, then mix until the gochujang is fully incorporated and the sauce is smooth.
- Add the udon: Add the udon noodles directly into the sauce. Turn the heat to high and cook for 2–3 minutes, tossing constantly until the noodles separate and are completely coated in the creamy sauce. Add another splash of water or broth if the sauce becomes too thick.
- Serve: Taste and adjust with salt and black pepper. Divide between two bowls and top generously with the crispy oyster mushrooms and green onion.
Luv it
This was so good! Question for next time I make it. I used frozen udon and I had boiled it first. Did I need to do that or can I directly add the frozen noodles into the sauce?
Hi Jo, I like to loosen the frozen noodles in hot water first before adding into the sauce. This way, it doesn’t get as soggy or overcooked. If you liked the texture after boiling first, then it’s totally fine! If you’d prefer a chewier texture, try my defrost method! You can also put the frozen noodles directly into the sauce, but that can change your cooking time a bit depending on how it defrosts.
Tiffy