Five Spice Mushrooms with Udon Noodles

  • Yield 4 servings

Udon noodles are tossed with vegetables and a savory Asian inspired sauce.


1 (8-ounce) package white or creminin mushrooms, sliced
1/2 pound fresh asparagus, cut into 1-inch pieces
1 (8-ounce) package dried udon noodles
5 cups water
2 tablespoons cooking oil
2 garlic cloves, finely chopped
1/2 teaspoon five-spice powder
pinch salt
1/3 cup tamari or soy sauce
1/4 cup honey
1/2 teaspoon cayenne pepper
3/4 teaspoon five spice powder


  1. Whisk the sauce ingredients together in a small bowl and set aside.  Cook the udon noodles according to package instructions, drain and set aside (you might want to drizzle a small amount of oil on the noodles to prevent them from sticking).
  2. While the noodles are cooking, bring the 5 cups of water to a rolling boil and add the asparagus.  Blanche them for no more than 45 seconds, then remove with a slotted spoon and set aside in a small bowl.
  3. In a large skillet, heat the oil over medium high heat.  Add the garlic and cook until golden brown and fragrant.  Next add the mushrooms, five-spice powder and salt, and stir-fry for 1 to 2 minutes.  Add the blanched asparagus and cook for another 2 to 3 minutes, until the vegetables are tender.
  4. Finally, add the noodles and prepared sauce to the vegetables and mix well.  Serve immediately and enjoy!
Recipe courtesy of the Mushroom Council’s Mushroom Channel and Poor Girl Eats Well 



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