The best meals always happen on the fly. When you’re not really too worried about measuring, or making a recipe fit any criterias- that’s when the magic really happens and that’s how these Sweet & Spicy Udon Noodles came about last weekend. I    was craving something noodle-y, sweet, spicy and kind of like a stir fry. I    looked in the pantry, saw the Udon noodles that had been in there forever and then busted out my collection of Asian sauces and ingredients!

In a short while later, these Udon noodles were ready and Pinank, Chandani and I    pretty much ate them right out of the pot Friday night. The texture of Udon noodles reminds me of a cross between lo mein and drunken noodles- which I  am SO here for!!

As for the sauces, gochujang, gochugaru and dark soy sauce are all available on Amazon if you can’t get to a local Asian market! Hoisin sauce, Sweet Thai Chili Sauce, Rice Wine Vinegar, and Sesame oil can all usually be found at your local grocery store as well. Here are the Udon Noodles I used for this recipe. These ingredients last forever and are absolutely delightful in Asian inspired dishes like stir fry/noodles/rice!

I  hope you all enjoy this dish as much as my family did! If you make it, be sure to tag me in @thechutneylife !

Sweet & Spicy Udon Noodles with Shiitake Mushrooms & Baby Bok Choy

Prep Time 20 mins
Cook Time 15 mins
Servings 4


  • 14.2 oz package of udon noodles
  • 2 tbsp minced garlic
  • 2 medium shallots, thinly sliced
  • 1 tsp grated ginger
  • 8 oz shittake mushrooms sliced
  • 1 baby bok choy, chopped
  • 2 tbsp oil

To make the sauce, combine the following ingredients in a bowl and set aside:

  • 2 tbsp dark soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp sweet thai chili sauce
  • 1 tbsp gochujang
  • 1 tsp gochugaru or crushed red chili flakes
  • 1 tsp rice wine vinegar
  • 1/2 tsp sesame oil


  • Cook or prepare the noodles according to package directions. I had udon noodles that did not require boiling but I did rinse them with hot water to simply help loosen them up. Follow the directions for whichever type of noodles you decide to use.
  • Heat 2 tbsp of oil in a large wok or pot over medium high heat. Once the oil is hot, add the shallots and stir until they become soft.
  • Next, add the mushrooms and cook until the mushrooms are for just about tender but not too soft. Reduce the heat to medium/low, add the garlic, ginger, bok choy, and stir until garlic is fragrant and bok choy starts to slightly wilt.
  • Add the noodles, sauce, sesame seeds and stir until well combined and noodles are heated through.
  • Serve hot and fresh!!