Udon Noodles with Mushrooms and Fried Eggs

Saaaaaalurp.

But this time – udon noodle style! With sautéed mushrooms, a fried egg and a most deliciously spicy (but not too spicy!) drizzle of umami bliss.

Shall we?

Baby bellas. You can get them anywhere. Even white button mushrooms are fab. We just want them stemmed and sliced.

Also, while we’re cooking our mushrooms and noodles (takes like, five minutes) let’s whip up this sauce. It’s a mix of soy + sambal oelek + fish sauce + chili crisp + sesame oil + sesame seeds + scallions. You’ll crumble with unruly obsession.

But I’m not dramatic about it or anything.

Hiyaaaaa. The udon noodles get cooked and rinsed. We like this dish room temp! Even on the cool side is great, because that warm fried egg will add a heck of a lot of dimension and your mouth will thank you. Profusely.

The mushrooms add a rich earthiness, and the sauce is nothing but salty umami. Are we sitting down yet? I am.

It’s excruciatingly flavorful. Even Will and Nat snarfed it down like nothing I’ve ever seen. You can adjust the heat, too. I love extra chili crisp, but you can go less if you’re a wimp.

I MEAN if you feel like it.

(ya wimp.)

To absolutely die for. And it’s quick, babe! Get in that.

Udon Noodles with Mushrooms and Fried Eggs

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Ingredients

• 2 pounds udon noodles
• 8 oz baby Bella mushrooms, stemmed and sliced
• 6 Tbs. Soy sauce
• 2 Tbs. Sesame oil, divided
• 1 Tbs. Sambal oelek
• 1 tsp fish sauce
• 1/2 lime, juiced
• 1 tsp chili crisp
• 2 tsp sesame seeds
• 2 Tbs. Finely sliced scallions
• 4 eggs, fried sunny side up

Instructions

1. Heat a wide skillet over medium high. Add one Tbs. sesame oil and swirl around the pan until warm. Add the mushrooms and sauté a minute, until they start to darken. Add a pinch of salt and sauté another minute, until nice and browned. Remove from the heat and set aside.
2. In a large pot of salted water, add the udon noodles and cook for three to five minutes, until soft but toothy. Drain and rinse thoroughly.
3. In a small mixing bowl, combine the soy sauce, sambal oelek, fish sauce, remaining sesame oil, lime juice, chili crisp and sesame seeds. Snip in the scallions and give it another whisk. Done.
4. Tong the udon noodles into shallow dinner bowls, then top with sautéed mushrooms, a fried egg and a good drizzle of your sauce. Garnish with extra scallions if you feel like. More chili crisp? Absolutely.
5. Serves four.

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https://bevcooks.com/2024/10/udon-noodles-with-mushrooms-and-fried-eggs/

Of course I have a video for you.