Creamy Mushroom Udon Noodles
This creamy mushroom udon noodle dish is so good, you won't believe it's vegan!
Servings: 2 people
Ingredients
- 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
Instructions
- 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.