If you don't have time but love NOODLES, give this recipe a try!

Ingredients

• 2 tablespoons Vegetarian Oyster Sauce (store‑bought, vegan version)
• 1 teaspoon Sesame Oil (toasted, for flavor)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 teaspoon Granulated Sugar
• 200 grams Mushrooms (sliced; button or cremini work well)
• 2 cloves Garlic (minced)
• 200 grams Udon Noodles (fresh or pre‑cooked dried; if dried, cook according to package then drain)
• 1 cup Thai Basil Leaves (packed, roughly chopped)

Instructions

1. Prepare Sauce

   In a small bowl whisk together the vegetarian oyster sauce, sesame oil, soy sauce, and sugar until the sugar dissolves.

   Time: PT1M

2. Prep Ingredients

   Slice the mushrooms, mince the garlic, and roughly chop the Thai basil leaves.

   Time: PT2M

3. Cook Udon (if using dried)

   Bring a pot of water to a boil, add the dried udon noodles and cook according to package directions (usually 3‑4 minutes). Drain and set aside.

   Time: PT3M

   Temperature: Boiling

4. Sauté Mushrooms & Garlic

   Heat the skillet over medium‑high heat, add a drizzle of oil if needed, then add the sliced mushrooms and minced garlic. Stir‑fry for 2‑3 minutes until mushrooms are lightly browned.

   Time: PT3M

   Temperature: Medium‑high

5. Add Udon and Sauce

   Add the cooked udon noodles to the pan, pour the prepared sauce over, and toss everything together for another 2‑3 minutes, allowing the noodles to absorb the sauce.

   Time: PT3M

   Temperature: Medium‑high

6. Finish with Thai Basil

   Turn the heat to high, add the chopped Thai basil leaves, and stir‑fry for about 1 minute until the basil wilts and releases its fragrance.

   Time: PT1M

   Temperature: High

7. Plate and Serve

   Transfer the mushroom basil udon to serving bowls and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

68 g

Fat

9 g

Fiber

4 g