Weeknight 5 Minute Shoyu Butter Udon Noodles!

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Shoyu Butter Udon

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4.9 from 11 reviews

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

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

Instructions

  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!

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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Konnichiwa

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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11 Comments

  1. So easy and quick to put together and tasty too! I don’t have frozen udon, just a “fresh” vacuum packed bag, so just covered a portion with boiling water, drained and then carried on with the recipe. Will definitely be making this again when I work late and don’t have time to faff with making dinner or using pots and pans.



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  2. UH-MAZ-ING
    I can’t stop making this dish – it’s too easy to make and delicious. My boyfriend isn’t even a huge fan of udon (I know, he’s insane) and he’s just as obsessed as I am. Can’t wait to make it again (and again)!



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  4. Tasty and easy to execute recipe for a fuss free meal that is wholesome and suitable for kids and adults alike.



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  6. So delicious and quick to prepare, we literally had a blast with my mother, I will cook this recipe very often, changing the second vegetable to vary the pleasures. Thank you for your delicious recipes💕🤗



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  7. This is so good!!! Made this late at night. It was so easy, so fast, and it smelled (and tasted) so good that my SO came to steal over half of it from my bowl. He’s not vegan and not usually interested in my food. As good as it looks and as easy as the IG video shows. Ready in a few minutes and no messy kitchen to clean up after! The microwave is my favorite cooking appliance 😉



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  8. This has become a staple meal for me multiple times a week since it was posted on her Instagram! LOVE IT! It’s quick, versatile, and healthy. Loooove it



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  9. I made this for the last two days, and it is simple AND delicious! This is my new lazy food to make, hehe



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  10. made this for dinner yesterday night and it was so good, simple, and easy to make! will definitely be making this more often <3



    Reply