Description
A spicy and aromatic noodle soup made with chewy udon, garlic, chili, tofu, and mushrooms for a comforting and flavorful meal.
Ingredients
Scale
- 14 oz fresh udon noodles
- 1 tbsp chili powder or gochugaru
- 1 tbsp mushroom oyster sauce or stir-fry sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame seeds
- 1 tbsp sesame oil
- ½ lb extra firm tofu, crumbled
- 3.5 oz mushrooms, sliced
- 1 tbsp minced garlic
- 2 green onions, thinly sliced
- 2–4 tbsp water (as needed)
Instructions
- Soak udon noodles in hot water until separated.
- Mix sauce ingredients in a small bowl and set aside.
- Heat oil in a wok, add tofu, and cook until browned. Season with dark soy sauce.
- Push tofu aside, add oil, sauté garlic, and cook scallions and mushrooms.
- Add noodles and pour in sauce. Stir-fry until evenly coated. Add water if needed.
- Garnish with scallions and sesame seeds. Serve hot.
Notes
- Adjust chili powder to control spice level.
- Use chicken, shrimp, or beef instead of tofu for a non-vegetarian option.
- For a creamy version, add coconut milk.
- Do not overcook udon noodles to maintain their chewy texture.
- Vegan-friendly if mushroom oyster sauce is swapped for soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: thai chilli garlic udon soup, spicy udon soup, spicy garlic udon noodles, creamy garlic udon noodles, spicy udon noodles recipe, spicy udon noodles with chicken, udon noodle soup, thai garlic noodles