One-Pot Spicy Creamy Udon with Crispy Mushrooms
By Tiffy Cooks
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!
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.
Notes
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!
Nutrition
Calories: 587kcalCarbohydrates: 18gProtein: 8gFat: 56gSaturated Fat: 32gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 150mgSodium: 113mgPotassium: 680mgFiber: 4gSugar: 7gVitamin A: 2030IUVitamin C: 6mgCalcium: 105mgIron: 2mg
