Udon Noodle Bowls with Mushroom, Sweet Potato & Spinach will have you slurping your way through a delicious meal (in a good way)! Grab a napkin and your appetite and enjoy this warming dish.
The other day I was craving potstickers, and that was the inspiration for my Edamame and Mushroom Potstickers with Dipping Sauce. They’re really easy to make!
I also crave udon noodles all the time! I usually want them pan-fried in some sort of mouthwatering sauce like my Pan-Fried Udon Noodles with Garlic and Rapini. Mmm!
On this day I decided to make my noodles with some fabulous veggies in a tasty broth. Now keep in mind, this recipe isn’t overflowing with broth, like my Vegetable Noodle Soup with Greens.
But don’t fret: there is enough broth in this recipe to keep things delicious and warming, and to keep the noodles slippery and scrumptious. I always find dishes like this tend to soak up the broth, making leftovers a bit on the dry side, so go ahead and eat up ASAP!
I added mushrooms to the mix (I used a combination of cremini and some dried and reconstituted wood ear mushrooms) along with sweet potato and spinach. The sweet potato was a good addition in my opinion, and since I cut it into small pieces, it didn’t take long for them to cook.
The spinach goes in at the last minute, after you take the pot off the heat. I’m really glad I added the Fresno chili rounds as garnish because they added *just* the right touch of spicy flavor.
You’ll find udon noodles at the store packaged as either dried, or vacuum-sealed and fresh, and have different cooking times. Keep in mind that when you make this dish, you want the noodles to finish cooking at about the same time as your veggies. Be sure to read the package directions and plan accordingly.
Do you like to make your favorite restaurant-style dishes at home? It’s more cost effective, and with dishes like these udon noodles, it doesn’t take much time at all.
Some of my favorite Asian-inspired recipes you can try for yourself include these goodies:
- Asian Noodle Salad in a Jar with Spicy Peanut Dressing
- Crunchy Cabbage & Chicken Salad with Sesame Dressing
- Kung Pao Cauliflower
Try Udon Noodle Bowls with Mushroom, Sweet Potato & Spinach sometime soon. You’ll love how easy this dish is to make, its quick-cooking time, and most of all, how delicious it is!
Patricia Conte/Grab a Plate
Yields Serves 4
- 8 ounces udon noodles
- 4 cups vegetable broth
- 1-1/2 tablespoons soy sauce
- 1-1/2 tablespoons lemon juice
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1-1/2 tablespoons brown sugar
- 1/4 teaspoon ground black pepper
- 1 sweet potato, peeled and cut into 1/4-inch-thick pieces about 1-2 inches in length
- 6 ounces hearty mushrooms like cremini, shiitake or wood ear
- 2 green onions, chopped
- 1 garlic clove, minced
- 3 large handfuls of fresh spinach
- 1 Fresno chili, cut into thin rounds, as garnish
- Optional: fresh cilantro leaves and sesame seeds as garnish
- Add the vegetable broth, soy sauce, lemon juice, sesame oil, ginger, brown sugar, and black pepper to a large pot over high heat. Bring the mixture to a boil, then reduce the heat to medium. Taste and adjust the seasoning as needed.
- Add the mushrooms, green onions, sweet potatoes and garlic. Cook for about 10 minutes, partially covered, or until the sweet potatoes have softened.
- Add the noodles to the mixture and cook according to the package directions (you wan the noodles and vegetables to finish cooking at the same time).
- Remove from the heat and add the spinach. Stir to combine.
- Transfer to individual bowls and ladle the broth over the top.
- Serve hot garnished with the chilies, cilantro, and sesame seeds.