Comments on: Udon Noodle Stir Fry with Mushrooms

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 30 Jun 2025 13:21:21 +0000

In reply to Riza Rarugal.

So glad you liked it!

By: Riza Rarugal

Riza Rarugal — Mon, 02 Jun 2025 13:43:15 +0000

Super yum! Me & my family likes this!!

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 28 Jul 2024 12:07:56 +0000

In reply to Jan.

So glad you liked it!

By: Jan

Jan — Wed, 10 Jul 2024 21:56:40 +0000

Made this for the second time now and I think I figured it out. Added some green bean and started stöbern with those. For the sauce I tripled the amount of sesame oil (my wife loves it), and reduced the rice vinegar and honey by half. Also used about 1.5-2x the amount of fresh ginger. Had to cook it for about 5 min in end to thicken the sauce. This was sooo tasty for us. Thanks for sharing.

By: Elizabeth Lindemann

Elizabeth Lindemann — Sat, 18 May 2024 18:59:58 +0000

In reply to Greg Smith.

Rice vinegar is found in pretty much any stir fry sauce, in roughly the amount required in this recipe, but feel free to decrease the amount or omit it if you are sensitive the taste! I also want to make sure – you didn’t use white vinegar or another vinegar instead, right? Rice vinegar is relatively low on the acidity scale and I’ve never had a situation where it makes something too tart. So just be sure that you are using the right kind of vinegar. But also, teriyaki sauce or another of your favorite stir fry sauces will work just fine in this recipe – it’s easy to make your own! Hope that helps.

By: Greg Smith

Greg Smith — Fri, 17 May 2024 03:00:04 +0000

The vinegar made the whole meal tart, not the best. Will try adding hoisin to sweeten. Would probably go teriyaki next time.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 16 Apr 2024 11:27:27 +0000

In reply to Frank.

So glad you liked it!

By: Frank

Frank — Thu, 11 Apr 2024 18:20:40 +0000

Brilliant !

By: Elizabeth Lindemann

Elizabeth Lindemann — Fri, 29 Mar 2024 11:20:34 +0000

In reply to Lisa.

So glad you liked it! Love the idea of having this with salmon. I’ll suggest this salmon bites recipe, the marinade flavor would go perfectly with this: https://www.bowlofdelicious.com/salmon-bites/

By: Lisa

Lisa — Thu, 28 Mar 2024 02:30:58 +0000

Loved it!! Added some broccoli and corn that I roasted beforehand and it was brilliant! Next time I think I will marinate some salmon in the sauce and sear it for over top!

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 12 Feb 2024 13:12:57 +0000

In reply to R. Sanders.

So glad you liked it!

By: R. Sanders

R. Sanders — Mon, 12 Feb 2024 00:00:33 +0000

Amazing! Love this, so quick and easy.

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 09 Jul 2023 12:36:30 +0000

In reply to Chris.

So glad you liked it!

By: Chris

Chris — Sat, 08 Jul 2023 00:25:15 +0000

Hello!! Made this stir fry for our Asian night with dumplings. Sooo…good!! Great recipe. Spicy level perfect! We added pork strips made earlier and then put in at the end with garlish. Thank you!!

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 01 May 2023 13:03:05 +0000

In reply to Carol.

So glad you liked it!

By: Carol

Carol — Wed, 26 Apr 2023 22:22:19 +0000

In reply to Elizabeth Lindemann.

I made a sauce from what I had on hand, using your amounts as a guide.
ginger soy sauce
rice wine vinegar
honey
water
go- chu- jang
My noodles were KAME udon stir fry refrigerator noodles.
I added scallions, fresh broccoli florets and left over rotisserie chicken.
It was great!

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 26 Feb 2023 14:28:04 +0000

In reply to Sherri.

You’re correct that dark soy sauce will help thicken it, as its sweeter and more syrupy than regular soy sauce. I try to provide alternatives as much as possible in my recipes to make them more accessible, so while the exact same result will not happen from not using dark soy sauce, regular will work in a pinch! As for the thickness of the sauce, you can reduce the sauce down a bit to thicken it. Alternatively, you could use a little cornstarch slurry to thicken it to your liking. Hope that helps!

By: Sherri

Sherri — Mon, 20 Feb 2023 23:42:14 +0000

Just putting this together for dinner tonight and was looking at the comments and someone mentioned they did not have dark soy available and you stated regular soy sauce is fine. Is it an error in the recipe, that it calls for soy and not dark soy? I’ve made my sauce already, and it is watery. The dark soy would have made it thicker. I’ll let you know how it tastes after dinner. Thanks for the recipe!

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 10 Oct 2022 12:21:20 +0000

In reply to christa breitbach chapman.

Good question! It’s not really a different amount, it’s a different weight. Fresh or frozen noodles will have water in them so the weight is more. I’ve just read my recipe note on this and I can see how it’s confusing! I’ll edit the note now. You should use 8 oz. (half the weight of the fresh or frozen) of dried Udon noodles.

By: christa breitbach chapman

christa breitbach chapman — Thu, 22 Sep 2022 22:21:43 +0000

You say there is a different amount if not using frozen noodles, but I don’t see how many dry I should use in place of the recipes frozen. Please help! This looks delicious and I want to try it. Thank you!

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 04 Jul 2022 11:22:32 +0000

In reply to Jenny Q..

So glad you liked it!

By: Jenny Q.

Jenny Q. — Fri, 01 Jul 2022 17:39:11 +0000

I used to get the packaged Japanese Udon noodles that come with the dry seasoning and dry vegetable packets at Costco but they haven’t been carrying them by me so I’ve had to improvise. I was able get the plain dry Udon noodles package at the supermarket and this recipe went perfect with it. The only change I made was to omit the mushrooms because I don’t like them, reduce the ginger by half because I only had powdered ginger and I used half the honey because I personally don’t like my food too sweet. I added grilled chicken and it was great and easy to make. Would make again!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 15 Mar 2022 19:14:45 +0000

In reply to M.Davis.

So glad you liked it! If you let the sauce cook for longer it should reduce and thicken.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 15 Mar 2022 19:02:31 +0000

In reply to Tiffany Sonterre.

Glad it tasted good! You may just need to let the sauce cook a little more to reduce and thicken up. Hope that helps!