Weeknight 5 Minute Shoyu Butter Udon Noodles!

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Shoyu Butter Udon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

  • Author: Lisa Kitahara
  • Total Time: 6 minutes
  • Yield: 1 serving 1x


This quick udon noodle recipe is a life saver for when you’re in a rush and need something on the table in under 10 minutes!


Units Scale
  • 1 serving frozen udon noodles (250g)
  • 1/2 cup shimeji mushrooms (60g // or mushrooms of choice)
  • 1/2 cup vegetable of choice, optional (approx. 40g)*
  • 1 scallion, sliced (12g)
  • 1 tbsp vegan butter (13g)
  • 1 tbsp soy sauce (15ml)
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • sesame seeds, for garnish


  1. Place the udon to a microwave safe bowl and cover with a plate. Microwave for 1 minute (600W). Add the mushrooms and then microwave for another 1 1/2 minutes. Add remaining vegetables (if using), scallion whites, vegan butter, soy sauce, garlic powder, salt and pepper and microwave for another 1 minute.
  2. Udon noodles should be warmed and cooked through. Mix everything together, garnish with remaining green parts of the scallions and sesame seeds. Serve and enjoy!


  • *For vegetables that take longer to cook (ie. carrots), add them with the mushrooms. For vegetables that are quick-cookie (ie. zucchini, spinach) add them after mushrooms. 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 2 minutes
  • Cook Time: 4 minutes
  • Category: entree
  • Method: microwave
  • Cuisine: vegan, japanese


  • Serving Size: 1 serving
  • Calories: 466
  • Sugar: 2.4
  • Sodium: 1751mg
  • Fat: 13.4
  • Saturated Fat: 3.4
  • Unsaturated Fat: 7.6
  • Trans Fat: 0
  • Carbohydrates: 77.4
  • Fiber: 5.3
  • Protein: 16.7
  • Cholesterol: 0


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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. I was sceptical given the short cooking time, but this is so delicious! I used 200g udon instead, added an extra 20g mushrooms (used King oyster tops sliced) withbok choy. Ripper