Plant-based fine-dining chain PLANTA’s Truffle Udon dish has its very own fan base, and rightfully so! It boasts deep, earthy, umami flavors perfectly balanced by a creamy sauce and chewy udon noodles. Here, we present VEGWORLD’s take on this decadent dish featuring Sabatino‘s truffle products so you can bring PLANTA’s elevated dining experience to the comforts of your home!
Creamy Truffle Mushroom Udon
Prep Time
5 minutes
Total Time
15-20 minutes
Ingredients
3 packages frozen udon noodles (we used frozen)
2 tbsp olive oil
3 stalks spring onion, diced (reserve the green parts for garnish)
3 garlic clove, minced
1.5 cup sliced mushrooms of your choice (we used cremini mushrooms)
1 cup vegan heavy cream (used Trader Joes vegan heavy whipping cream)
1 tbsp soy sauce
2 tbsp Sabatino black truffle sauce
Sabatino truffle salt to taste
Toppings
Chopped green onions (the green parts)
Sabatino truffle zest (optional)
Sabatino truffle oil (optional)
Truffle chili crisp (optional, but we used the Momofuku brand)
Directions
1. Add olive oil to a heated pan and over medium heat, sauté the minced garlic and the whites of the green onions until fragrant.
2. Stir in the mushrooms and let cook for a few minutes before deglazing the pan with a splash of sake (this is optional).
3. Add 1 Tbsp soy sauce and stir to combine.
4. Carefully add in the vegan heavy cream, stirring constantly till evenly mixed. Allow the sauce to come to a gentle boil.
5. Now for the star of the show! Mix in the truffle sauce till well incorporated in the creamy sauce base.
6. Once thickened to your liking, season with truffle salt and black pepper to taste.
7. Add in your cooked udon noodles and toss until evenly coated.
8. Top with the reserved chopped greens of the green onions, a sprinkle of truffle zest, and a drizzle of truffle oil or truffle chili crisp (or both) and enjoy!
As always, feel free to adjust the measurements of the ingredients to your liking and taste preferences.
