This Creamy Mushroom Udon Noodles dish is SO good, you won’t believe it’s completely vegan! We were so in love with the creamy mushroom udon noodle dish at Planta Miami, that we had to create it at home. The best part is this mouth watering udon noodle dish can be prepared in as little as 15 minutes!
Creamy Mushroom Noodles by Planta Miami
My favorite vegan restaurant in Miami is Planta, and one of my favorite dishes is their creamy udon. This dish is a recreation of that, just minus the truffle. If you have access, truffle shavings would be an incredible addition to this dish. Aside from that the ingredients used are minimal and easy to find:
- Thick udon noodles. You can either buy these at your local asian market, or remove them from the packaging of a premade soup like this Miso Udon from Annie Chun’s. Be careful with dried udon, as it is difficult to find ones that are thick.
- Sliced cremini mushrooms.
- Full Fat Coconut Milk. Make sure to avoid ingredients such as gums, the only ingredient should be coconut.
- Rice Vinegar.
- Vegan Cream Cheese. My favorite brands are Miyokos and Violife.
- Green Onion.
- Chili Oil.
If you love thick udon noodles and cream based sauces, you are going to be in love with how quickly this cozy vegan recipe comes together. The key to finding the perfect noodles are buying precooked which can be found in your local asian market. I’ve experimented with a few dried udon noodle brands, but I haven’t found success with dried udon noodles that come out as thick as I’d like.
The key to the perfect creamy sauce is a combination of full fat coconut milk and vegan cream cheese. So easy and delicious, you’ll swear it came from a restaurant.
Creamy Mushroom Udon Noodles
- 2 containers precooked udon noodles see blog for recommended places to buy
- 3/4 cup sliced cremini mushrooms
- 1 shallot, diced
- 5 garlic cloves, minced
- avocado oil
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 cup full fat coconut milk
- 2 tbsp vegan cream cheese
- green onions topping
- chili oil topping
- Heat avocado oil on your pan. Add the shallot, garlic, and mushrooms and cook for about 4-5 minutes on a medium low heat.
- Add in the tamari and rice vinegar and cook for a few minutes allowing the mushrooms to soak up the flavor.
- Add in the coconut milk. Once it has begun to reduce, add in the udon noodles and gently stir until the noodles are no longer stuck together.
- Divide between two bowls and top with green onion and chili oil. Enjoy immediately.