These Creamy Sesame Udon noodles are bursting with tender bok choy, sweet summer corn and pan fried Lion's Mane Mushrooms. The recipe is easy to make and will leave you craving another dreamy bite.
(There may be affiliate links in this post. I may earn a commission for qualified purchases with no added cost to you. Thank you for your support!)
It's a tough competition, but noodles may be my favorite food. Tell me one person who doesn't want to indulge in a huge bowl of pasta... I'll wait.
Plus I absolutely love how pasta spans over basically all nationalities. I think the world could really come together over a good old pasta pot luck?? Anyone wanna set this up?
This Creamy Sesame Udon dish is one to save for when you wanna feel fancy. It's not hard... and it's not really fancy.... but it'll make you FEEL fancy.
This recipe features thick, tender Udon noodles, smoothered in a creamy sesame sauce and overflowing with bok choy, sweet corn and pan fried Lion's Mane Mushrooms. IT'S HEAVENLY.
Creamy Sesame Udon is vegan and nut free with oil free options.
How to make Creamy Sesame Udon Noodles
We can break this recipe down into just a few steps:
- Mix the sauce
- Cook the Noodles & Mushrooms
- Cook the remaining veg (bok choy & corn)
- Toss it all together
Seems nice and simple when you break it down like that right?? Check out the recipe card for the full breakdown of each step.
Pan Fried Lion's Mane Mushrooms
Topping these decadent, creamy noodles with crisp Lion's Mane Mushrooms is a match made in noodle heaven. It takes the umami level of the noodles up to a whole new level and adds a tasty and hearty feel.
Where can I find Lion's Mane Mushrooms?
You can find Lion's Mane Mushrooms from local growers near you! My local grower is Fungified Farm, who graciously provided the fresh Lion's Mane for this recipe! Check them out for all your mushroom needs, included dried spices & mushrooms and even the occasional foraging tour!
If you can't find a local grower, you can also search your local international markets. These mushrooms are becoming increasingly popular and more available as the demand increases!
How to cook Lion's Mane Mushrooms
Check out this post dedicated to all things Pan Fried Lion's Mane! You'll find my favorite way to cook them that pairs just perfectly with this dish.
If you're wondering what sort of swaps can be made for this recipe... here ya go!
- Udon Noodles- while nothing beats slurping up some thick Udon, you can swap the noodles for whatever you have on hand. I think this dish would also be delicious with rice noodles or soba noodles.
- Lion's Mane Mushrooms- If Lion's Mane Mushrooms are not available to you, you can either leave them out or swap them for another mushroom of your choice.
- Oil- An oil that tolerates high heat, like canola or avocado, will help you get browned edges on your bok choy, however, if you are oil free you can use veggie broth instead!
- Tahini - I would not recommend swapping out the tahini, as it adds the main base of the sesame flavor and creaminess in this sauce. I DO recomend however, that you make sure you tahini is a good quailty and very creamy. I use Soon Tahini.
Leftover Sesame Udon can be stored in a sealed container in the fridge for up to 3 days. I would suggest however, enjoying the Lion's Mane Mushrooms fresh, as that's when they're the best!
Looking for a boost of protein? Pair these noodles with some edamame or air fried tofu!
Wanna make it spicy? Add some dried red pepper flakes as listed in the ingredient list and top with more sriracha!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Creamy Sesame Udon with Pan Fried Lion's Mane Mushrooms
- ½-1 pound pan fried lion's mane mushrooms* see note
- 16 oz udon noodles
- 1-2 tablespons oil sub with 3 tablespoons veggie broth for oil free
- 3-5 heads baby bok choy halved & washed
- 1 cup corn fresh or frozen & thawed
- 3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- ¼-½ teaspoon red pepper flakes optional
- toasted sesame seeds, sliced green onion for topping
- ¼ cup tahini runny
- 1 tablespoon yellow miso
- ¼ cup rice vinegar
- 3 tablespoons tamari or soy sauce
- ½ tablespoon sesame oil omit for oil free
- 1 tablespoon maple syrup or agave
- 2-4 tablespoons pasta water
- In a small bowl, whisk together all the sauce ingredients, EXCEPT for the pasta water.
- Cook udon noodles according to package directions, reserving a bit of pasta water. Prepare Lion's Mane Mushrooms for topping. (see notes)
- Heat non-stick skillet over medium-high heat and add oil (or veggie broth). Place bok choy cut side down in a single layer on skillet and let cook undisturbed for 4-6 minutes.
- Add corn, garlic, ginger & red pepper flakes (if using) into skillet with bok choy and mix. Cook another 4-6 minutes stirring occasionally (add splash or water or broth if pan gets too dry) until bok choy is cooked through, season with a light pinch of salt.
- Add cooked udon noodles and sauce to skillet and toss well. Thin sauce with a little pasta water if needed. Top with pan fried Lion's Mane Mushrooms, sesame seeds, green onion or a protein of choice.