Five Spice Mushrooms with Udon Noodles

  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 470
  • Fat 25g
  • Saturated Fat 3.5g
  • Cholesterol 10mg
  • Sodium 1610mg
  • Carbohydrate 57g
  • Fiber 4g
  • Sugars 20g
  • Protein 10g