Silky Coconut Mushroom Udon
Silky Coconut Mushroom Udon is a delicious and nutritious meal that is easy to make for a quick weeknight dinner. This recipe is perfectly balanced between salty and sweet, full-flavored with umami and features homemade udon noodles that are chewy to the bite and absorb the flavors of the light coconut sauce. This dish is also great source of protein and fiber and is a good source of vitamins and minerals, including vitamin C, potassium, and magnesium.
If you are looking for a delicious and nutritious meal that is also easy to make, then my recipe for Silky Coconut Mushroom Udon is a great option.
-
Time:
Prep: 10 min
Cook: 20 min
Servings: 4
-
8 oz Maitake Mushroom
8 oz Shitake Mushroom
4 cups kale
⅔ cup coconut milk
2 Elephant Garlic
2 onions
0.5 Bunch Italian peppers or red bell peppers
3 Makrut leaves
Ginger ground or fresh to taste
2 teaspoons red miso
1 teaspoon soy sauce
1 tablespoon sesame seeds
Homemade Udon Noodles or prepackaged
Ingredients for Homemade Udon Noodles:
240 grams (2 cups) all-purpose flour
2/3 cup (72 grams) tapioca starch
2 teaspoons sea salt
230ml water (warm)
-
Nutrition per serving:
Calories 262.5kcal, 13% DV
Total Fat 12.8g, 19% DV
Carbs 52.6g, 18% DV
Sugars 7.1g, 14% DV
Protein 24.6g, 49% DV
Sodium 820mg, 34% DV
Fiber 9.2g, 36% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 8/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat 4.1g, 10% DV
Fiber 9.2g, 36% DV
Protein 24.6g, 49% DV
Potassium 2245 mg, 65% DV
Magnesium 44.7 mg, 11% DV
Iron 3.7 mg, 8% DV
Vitamin A: 22% DV
Vitamin C: 21% DV
Vitamin D: 15% DV
Vitamin E: 10% DV
Vitamin K: 7% DV
Vitamin A is essential for vision, skin health, and immune function. Vitamin C is an antioxidant that helps to protect cells from damage. Vitamin D is essential for bone health and immune function. Vitamin E is an antioxidant that helps to protect cells from damage. Vitamin K is essential for blood clotting and bone health.
-
Tasting Notes:
Umami- Mushrooms, Miso
Salty - Soy Sauce
Sweet, Savory - Miso, Onions
Citrus - Makrut leaves
Nutty - Sesame seeds
Sweet, Silky - Coconut milk
Peppery - Peppers, Kale
Warming - Ginger
Homemade Udon Noodles
Skip ahead if using prepackaged noodles.
Step 1
If using a pasta maker add all of the dry ingredients and then slowly add in the warm water. Cut the pasta as it extrudes.
Step 2
If hand cutting the noodles, add the dry ingredients in a bowl and mix together. Gently pour the mixture onto a counter and make a deep indent in the center of the flour. Slowly pour in the warm water into the center of the flour mixture while whisking with a fork. Eventually the dough should start to form and then gently fold in the remainder of the flour and work it into a shaggy dough. Knead until smooth and roll out to 1 inch thick and cut the noodles.
Coconut Mushroom Udon
Step 3
Chop all of the vegetables and garlic. Set aside with the mushrooms in one bowl and the peppers, garlic, and onion in another. Trim the kale if necessary and set aside in another bowl.
Step 4
Set the homemade udon noodles to boil or cook the udon noodles according to the package directions.
Step 5
While the noodles are boiling, stir-fry the oyster, maitake, and shiitake mushrooms in a large skillet over medium heat.
Step 6
Add the miso, garlic, onion, red pepper, makrut leaves (if using), and ginger (if using), then cook until the onion is translucent. Add the kale to the skillet and cook for a few minutes, or until it is wilted.
Step 7
Add the coconut milk, soy sauce, and cooked udon noodles to the skillet with the vegetables and stir to combine. Bring to a simmer until the sauce has thickened a bit. Season with ginger to taste.
Step 8
Sprinkle with sesame seeds, serve immediately and enjoy!
