Honey-Glazed Mushrooms With Udon
Updated Jan. 17, 2024

- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt (Diamond Crystal)
- 1½pounds frozen or fresh udon noodles (vacuum-sealed)
- 2tablespoons neutral oil, such as vegetable or grapeseed
- 1pound cremini mushrooms, stemmed and sliced into ¼-inch pieces
- 4garlic cloves, finely chopped
- Black pepper
- 3tablespoons honey
- 4tablespoons butter, preferably salted (see Tip)
- ½small head Napa cabbage, finely sliced (about 1 pound)
- 3tablespoons soy sauce
- 2scallions, finely sliced
- 1tablespoon sesame seeds, toasted
Preparation
- Step 1
Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
- Step 2
Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, ½ teaspoon salt and a few turns of black pepper. Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
- Step 3
Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.
- If using unsalted butter, add an additional ¼ teaspoon of salt in Step 2.
Private Notes
Comments
Delicious meal! However, modifications are needed. As with other comments, use only half of the honey. In addition, don’t use all of the suggested soy sauce (a little goes a long way). Just before removing from pan to serving platter or bowls, if you have, add about 1tb spoon of toasted sesame oil. Just before eating, a spritz of lime on the noodles brings the dish alive! Note: chili oil crunch (momofoku) goes well with this dish. Dish now on family meal rotation 😎
There is no difference between button and cremini mushrooms except color; "cremini" is a marketing term invented to promote the brown button mushrooms that no one thought shoppers would buy since they were only familiar with white ones. The flavor of this dish will not be affected by substitution of white mushrooms for cremini. We just think cremini look more like wild mushrooms.
Why is this recipe hiding under all the others? So yummy and simple. I typically like my udon busy but seasoning the udon with the mushroom "sauce" and soy sauce was fantastic. I skipped the cabbage (because I didn't have any), used only 2 tbsp of butter, and topped with an egg.
Loved this recipe. Had a regular green cabbage so subbed that in for the Napa. Added it before the noodles so it was able to cook a bit longer. Played with the sweet and salty balance for my taste and added a bit of MSG to amp up the umami in the mushrooms. Definitely going to be a regular on the rotation. Leftovers, though there were not many, were excellent.
It's an OK dish. Next time, I think I will mix the sauce (honey, soy) separately then pour over the noodles. It needs a bit of an acid flavor; some rice wine vinegar would maybe improve the recipe. Also, the shrooms had a bit of a burnt taste, rather than caramelized - maybe deglazing the pan would help.
I added shrimp and loved this sooo much.