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Sesame Brown Butter Udon Noodles
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Sesame Brown Butter Udon Noodles

This delightful Sesame Brown Butter Udon Noodles recipe, inspired by Japanese wafu pasta traditions, promises a quick, flavorful, and vegetarian weeknight meal for four people. The unique twist of substituting soy sauce with umami boosters like Parmesan, miso, seaweed, or mushrooms, and black pepper with options like ginger, chili flakes, oil, or paste, allows for a personalized touch. T
Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 360kcal
Cost $10

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 ΒΌ 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.