Weeknight 5 Minute Shoyu Butter Udon Noodles!
More quick and easy vegan noodle recipes to try:
- 5 Minute Corn Mayo Udon
- 10 Minute Pan Fried Noodles
- Quick Spicy Peanut Noodles
- Quick Garlic Chili Oil Noodles
- Spicy Chili Crisp Sesame Noodles
- Yaki Udon
If you recreate this Shoyu Butter Udon recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Shoyu Butter Udon
- Total Time: 6 minutes
- Yield: 1 serving 1x
Description
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!
Ingredients
- 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
Instructions
- 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.
- 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!
Notes
- *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
Nutrition
- 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
SAVE IT FOR LATER! ↓
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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