There’s something so comforting about a bowl of noodles when you want dinner to feel a little bit special without actually making a big fuss. These garlic mushroom noodles are exactly that.

The mushrooms get cooked until deeply golden and caramelized, then tossed with plenty of garlic, chewy udon, and a savory, slightly sweet sauce with just enough chili oil to wake everything up.

The best part is the little things at the end: fresh scallions, sesame seeds, and crispy fried onions. It’s cozy, glossy, super garlicky from the little garlic slices without overpowering, and comes together surprisingly quickly.

Watch Our Garlic Mushroom Noodles Video Recipe

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Here is our step-by-step video recipe:

Easy Garlic Mushroom Noodles Recipe

This cozy garlic mushroom noodles recipe is surprisingly approachable and perfect for a quick weeknight dinner. After cooking the udon, caramelizing the mushrooms and scallion whites, and tossing everything with a savory sauce, the result is a glossy, deeply savory bowl with tender noodles, golden mushrooms, and plenty of garlicky flavor that feels restaurant-quality but is made entirely at home.

Ingredients for Garlic Mushroom Noodles

Wet udon noodles: Give the dish its chewy, satisfying noodle base. You can substitute your favorite noodles.
Mushrooms: Bring earthy flavor and a meaty texture, especially once deeply caramelized. You can substitute other mushrooms like shiitake or oyster mushrooms if that is what you have available.
Garlic: Adds the main aromatic, savory depth to the noodles. For this dish I wouldn’t recommend garlic powder, because we want the whole garlic slices that are essential to this dish.
Scallion whites: Add savory onion flavor and become lightly charred alongside the mushrooms.
Unsalted butter: Adds richness and helps the mushrooms caramelize in the skillet. You can substitute ghee or beef tallow. Or if you want it completely vegetarian, you can totally use olive oil or avocado oil too.
Light soy sauce: Brings salty, savory flavor to the sauce.
Oyster sauce: Adds deep savory flavor and a little sweetness to the sauce. You can substitute vegan oyster sauce for a vegan substitute with similar savory quality.
Mirin: Adds gentle sweetness and depth to balance the savory ingredients. You can substitute a little sake with a pinch of sugar, though the flavor will not be exactly the same.
Dark soy sauce: Adds a deeper soy flavor and darker color to the noodles. You can substitute more light soy sauce + a pinch of sugar, but the finished noodles will be lighter in color.
BOMBOM sesame oil: Adds toasted sesame flavor and a nutty finish to the sauce. You can substitute your another sesame oil if that’s what you have.
Wok ‘N’ Tadka chili oil: Adds a subtle heat and a rich layer of umami aromatics. This one specifically has a lot of seeds and nuts and is made entirely with extra virgin olive oil. Get 10% off on Amazon with code “DISHCOVERY10”. You can totally substitute your favorite chili oil, adjusting to your preferred level of heat.
Honey: Adds sweetness to balance the salty, savory sauce. You can substitute maple syrup or dark brown sugar if preferred.
White sesame seeds: Add a subtle light contrast to the finished noodles. You can substitute black sesame seeds if needed.
Crispy fried onions: Add savory sweetness and a crisp contrast to the soft noodles and mushrooms. You can substitute crispy shallot or even garlic if you want it even more garlic-forward.
Dried shiitake powder: Adds optional concentrated mushroom flavor and extra savory depth. You can leave it out if you do not have it, it’s not essential.
Scallion greens: Add a fresh, mild onion flavor at the end. You can substitute finely sliced chives for a similar fresh finish.

How to Make Garlic Mushroom Noodles

Step 1: Cook the udon noodles according to the package instructions, following the package temperature and timing, until tender. Drain well and set aside.

Step 2: Heat the unsalted butter in a large skillet over medium-high heat. Add the mushrooms and scallion whites and cook for 8-10 minutes, leaving them undisturbed for 1-2 minutes at a time. Continue until the mushrooms are deeply golden and caramelized and the scallion whites are charred.

Step 3: Add the minced garlic and stir-fry over medium-high heat for about 30 seconds, until fragrant. Watch the garlic closely so it becomes aromatic without burning.

Step 4: Add the cooked udon and pour in the light soy sauce, oyster sauce, mirin, dark soy sauce, sesame oil, chili oil, honey, and white miso. Toss and stir-fry over medium-high heat for 1-2 minutes, until the noodles are glossy and everything is well coated.

Step 5: Divide the noodles between two bowls and finish with the scallion greens, white sesame seeds, crispy fried onions, and dried shiitake powder if you have it. Serve immediately while the noodles are warm and glossy.

Substitute Mushrooms with Zucchini

If someone in your family doesn’t like mushrooms, zucchini can work as a substitute when you want to keep the vegetable-forward character of the dish while using a different ingredient. Slice the zucchini in a similar way to the mushrooms and cook it similarly in the pan with the scallion whites.

Zucchini will, like mushrooms, release a lot of moisture and crisp up in a similar way. The texture will be softer and less meaty than caramelized mushrooms though, and the flavor will obviously be different too.

Tips for Making Garlic Mushroom Noodles

Tip 1: Give the mushrooms space in the pan and let them sit undisturbed for 1-2 minutes at a time (especially towards the end). This helps them develop the deep golden color.
Tip 2: Have the sauce mixed before the mushrooms finish cooking. Once the garlic goes into the skillet, the final stages move quickly.
Tip 3: Add the crispy toppings just before serving so they keep their contrast against the soft, glossy noodles.

Make-Ahead Instructions

The noodles are best made and served fresh because the udon is most enjoyable while glossy and warm. The mushrooms and sauce can be prepared ahead and stored in the fridge.

Storing Leftovers

Store leftover noodles in an airtight container in the refrigerator for up to 3 days. The udon will become softer and less chewy as it sits, and the mushrooms may soften too. The crispy fried onions and scallion greens may lose their crunch too, so keep them stored away separately where possible.

Freezing Instructions

Freezing the finished noodles is not recommended for the best texture. Wet udon and cooked mushrooms can become softer after thawing, and the sauce may not have the same glossy consistency.

Reheating Instructions

Reheat the noodles gently in a skillet over medium-low heat, stirring until warmed through. If the noodles have tightened in the refrigerator, a small amount of water can help loosen them. Add the crispy toppings after reheating to bring back some texture.

Serving Suggestions

Serve the noodles in warm bowls with the scallion greens, white sesame seeds, crispy fried onions, and optional dried shiitake powder on top.

They work well as a simple weeknight dinner or a quick meal when the fridge is looking a little sparse. A small bowl of something fresh and crunchy like arugula would also sit nicely alongside the rich, savory noodles.

Garlic Mushroom Noodles