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! 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!!