• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Easy Vegan Recipes » Mains

    Sesame Mushroom Asparagus Udon Recipe

    7 May, 2010 by Kip 7 Comments

    Mushroom Udon

    It's hard to avoid beginning too many posts with "I love <insert name of recipe I'm blogging about here>..." because, well, why would I cook stuff I don't like and then tell you to eat it? The thing is, I really, really love noodles. Noodles are not only my homeboy, but they are also a biological requirement for my diet. That is, if I don't have them often, I will cry. Udon, a thick wheat noodle popular in Japan, are one of my favourite types, and they go perfectly with a simple vegan dashi broth like in the recipe below.

    Recipe Notes

    Not surprisingly, this isn't the first time I've blogged about an udon noodle recipe. This is similar in basic ingredients, but packs a little more flavour in with the additional vegetables and toasted sesame seeds.

    If you don't have toasted sesame seeds and don't know how to make them, it's easy! Just heat a large pan over medium heat and dry fry sesame seeds for a few minutes, shaking the pan often to ensure they toast evenly.

    Mushroom and Asparagus Udon Noodles

    Serves two
    • Ingredients
      • 2 dried shiitake mushrooms
      • 2 cups boiling water
      • 1 tablespoon soy sauce
      • 1 teaspoon mirin
      • pinch of salt
      • 1 teaspoon groundnut (peanut) oil
      • udon noodles for two
      • 2 large open cap mushrooms (field or portobello are fine)
      • 125g asparagus tips
      • 1 small onion, halved and sliced
      • toasted sesame seeds
      • chives and/or spring onions
      • pickled ginger, sliced into thin lengths
    • Directions/Method
      1. Place the dried shiitake mushrooms in a small saucepan over low heat. Pour the boiling water over and leave for 20-30 minutes. Remove the mushrooms, pressing as much liquid out as possible, and set aside to cool for a few minutes. Once cooled, trim the stem off, slice the caps, and place them back in the broth. Add the soy sauce, mirin, and salt.
      2. Prepare your noodles per the package instructions.
      3. Heat a wok to a high temperature and add the oil. Stir fry the onion and asparagus for 3-4 minutes. I tend to steam the fresh mushroom, but if you'd rather omit this step you can chuck them in the wok, too.
      4. To serve, place the noodles on a plate with a curved lip, or in a bowl, alongside the steamed mushrooms and stir fried vegetables. Pour the dashi broth over the noodles and garnish with slivers of pickled ginger, toasted sesame seeds, and spring onions or chives. Sprinkle with a little bit of sesame oil for added flavour.

    More Mains

    • Vegan cheesy cauliflower with Chinkiang vinegar
    • Thai style vegan chicken rice (khao man gai)
    • Vegan mee gati – Thai coconut milk noodles
    • Instant pot black rice with smoked tofu and tomato coconut purée

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. veganinbrighton

      May 08, 2010 at 4:20 pm

      Yum, this is not helping my udon noodle craving!

      Reply
    2. Lynsey James March

      May 09, 2010 at 8:40 pm

      I love every single ingredient! I love how the sesame tastes on these noodles, I can't wait to try this out!

      Reply
    3. Linda

      May 14, 2010 at 5:04 pm

      Beautiful. I'm a huge sesame fan, and this noodle recipe looks like one I'll have to try for the fam. I'm having a bit of craving myself after reading about it.

      Reply
    4. Lilian

      March 06, 2011 at 1:54 pm

      Hey Kip, it was very delicious. I used roasted sesam oil and some other asia mushrooms at the second try. Great and cheap recipe 🙂
      Greetings from Germany,
      Lilian

      Reply
      • Kip

        March 06, 2011 at 4:23 pm

        Glad you liked it and thank you for translating to German (and for coming here to tell me)! x

        Reply
    5. I reserve the right to improve malicious and trollish comments.

    Trackbacks

    1. Mushroom and Asparagus Udon Noodles | Cook It Like Lilian says:
      6 March, 2011 at 1:52 pm

      [...] Dieses Rezept habe ich vor ein paar Wochen bei Kip von messy vegetarian cook gefunden und auch gekocht. Es stand quasi auf meiner To-Blog-Liste und war sehr lecker mit den in Scheiben geschnittenen Chamignons und einer Mischung aus Shiitake- und Black Fungus-Pilzen (Abwandlung für mich). Ich habe es letzte Woche nochmal gekocht und in Ermangelung der Champignons einfach Reisstrohpilze genommen. Das Resultat kam nicht an das Original dran. Besser schmeckt es wirklich in der ursprünglichen Version. So, jetzt das Rezept auf deutsch [...]

      Reply
    2. Mushroom and Asparagus Udon Noodles | Cook It Like Lilian says:
      20 October, 2013 at 3:29 pm

      […] Dieses Rezept habe ich vor ein paar Wochen bei Kip von messy vegetarian cook gefunden und auch gekocht. Es stand quasi auf meiner To-Blog-Liste und war sehr lecker mit den in Scheiben geschnittenen Chamignons und einer Mischung aus Shiitake- und Black Fungus-Pilzen (Abwandlung für mich). Ich habe es letzte Woche nochmal gekocht und in Ermangelung der Champignons einfach Reisstrohpilze genommen. Das Resultat kam nicht an das Original dran. Besser schmeckt es wirklich in der ursprünglichen Version. So, jetzt das Rezept auf deutsch […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai fried tofu with sweet peanut dipping sauce
    • Thai winged bean salad (yam tua pu)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussing veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    • Facebook
    • RSS Feed
    • Instagram
    • Pinterest
    • Twitter

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook