Growing up, the heartwarming aroma of Sesame Brown Butter Udon Noodles became synonymous with family togetherness in our home. This cherished recipe, handed down from generation to generation, took on a special significance when my father embraced the role of the family chef.
My father, with his apron donned and a twinkle in his eye, transformed our humble kitchen into a culinary haven whenever he decided to whip up this delectable dish.
As a family, we would eagerly gather around the dining table, our mouths watering in anticipation. The first slurp of those silky udon noodles coated in the savory brown butter sauce was a moment of pure bliss.
The umami from soy sauce, the crunch of sesame seeds, and the earthiness of spinach melded together in a harmonious blend of flavors.
To this day, the mere mention of Sesame Brown Butter Udon Noodles transports me back to those joyous family dinners, where my father’s culinary prowess brought us all together around the table.
It’s a recipe that goes beyond ingredients and techniques—it’s a testament to the love, care, and creativity that my father infused into every meal, making it a timeless favorite for our entire family.
Sesame Brown Butter Udon Noodles
Equipment
- 1 Large Pot
- 1 Colander
- 1 Stirring Spoon
- 1 Cutting Board
- 1 Chef's Knife
- 1 Measuring Spoons
- 1 Measuring Cup
- 1 Pan or Wok
- 1 Tongs
- 1 Serving Bowls
- 1 Grater
- 1 Chopsticks or Forks for serving
- 1 Pot Lid
Ingredients
- 14 to 16 ounces Udon Noodles Fresh, frozen, or shelf-stable
- 1 pound Baby Spinach Coarsely chopped or torn mature spinach
- 6 tablespoons Unsalted Butter
- 1 teaspoon Coarsely Ground Black Pepper
- 1 tablespoons Low-Sodium Soy Sauce Plus more as needed
- 1 Pinch Granulated Sugar
- 2 tablespoons Toasted Sesame Seeds
ptional Additions for Personalization
- Umami boosters
- ginger, chili flakes, oil, or paste
Instructions
Prepare Udon Noodles and Spinach
- Bring a large pot of salted water to a boil.
- Add the udon noodles and cook according to package directions until just tender.
- While noodles cook, add the spinach to the boiling water and press to submerge. This will continue cooking later.
- Drain the noodles and spinach, shaking to remove excess water.
Create Sesame Brown Butter Sauce
- Set the pot over medium heat.
- Add 5 tablespoons of unsalted butter and cook, stirring occasionally, until the foam subsides, milk solids turn golden-brown, and it smells nutty and toasty (3 to 4 minutes).
- Stir in coarsely ground black pepper until fragrant.
- Add ¼ cup pasta water, cooked noodles, spinach, low-sodium soy sauce, and a pinch of granulated sugar.
- Toss until the sauce thickens and coats the noodles. Add pasta water gradually, 1 tablespoon at a time, until the sauce clings to the noodles.
Final Touch and Serving
- Remove from heat and stir in the remaining 1 tablespoon of butter until melted.
- Incorporate toasted sesame seeds into the mixture.
- Season to taste with more soy sauce, black pepper (for mildness), and sugar (if needed).
- Serve the Sesame Brown Butter Udon Noodles in bowls, topped with additional sesame seeds.
Optional Additions for Personalization:
- Experiment with umami boosters like Parmesan, miso, seaweed, or mushrooms.
- Explore heat options by adding ginger, chili flakes, chili oil, or chili paste.
- Increase protein content by boiling eggs or shelled edamame in the water before udon, or add tinned mackerel or fresh yuba along with sesame seeds.
Notes
- Customize the dish with your preferred variations for a unique flavor profile.
- Adjust soy sauce, black pepper, and sugar according to taste preferences.
- Enjoy this comforting and flavorful meal with family and friends.
