Sesame-Brown Butter Udon Noodles

Name: Sesame-Brown Butter Udon Noodles
Total time: 15 min
Yield: 4 servings
Ingredients: Salt; 14 to 16 ounces udon, preferably thick fresh, frozen or shelf-stable noodles; 1 pound baby spinach or coarsely chopped or torn mature spinach; 6 tablespoons unsalted butter; 1 teaspoon coarsely ground black pepper, plus more for serving; 1 tablespoon low-sodium soy sauce, plus more as needed; Pinch of granulated sugar; 2 tablespoons toasted sesame seeds, plus more for serving

By Ali Slagle

Published Dec. 10, 2022

Sesame-Brown Butter Udon Noodles — Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 15 minutes
Rating: 4(2,776)
Comments: Read comments

This weeknight meal is silky, slurpable and so quick to pull off. It follows the tradition of wafu or Japanese-style pasta, and combines brown butter, udon and spinach, but the classic combination of savory sauce, chewy noodle and green vegetable allows plenty of room for improvisation. Instead of soy sauce, you can add umami with Parmesan, miso, seaweed or mushrooms. Instead of black pepper for heat, grab ginger or chile flakes, oil or paste. For more protein, boil eggs or shelled edamame in the water before the udon, or add tinned mackerel or fresh yuba along with the sesame seeds. Udon noodles, found fresh, frozen or shelf-stable, are singularly bouncy and thick; if you can’t find them, use the thinner, dried style that resembles linguine.

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Ingredients

Yield:4 servings

Salt
14 to 16ounces udon, preferably thick fresh, frozen or shelf-stable noodles
1pound baby spinach or coarsely chopped or torn mature spinach
6tablespoons unsalted butter
1teaspoon coarsely ground black pepper, plus more for serving
1tablespoon low-sodium soy sauce, plus more as needed
Pinch of granulated sugar
2tablespoons toasted sesame seeds, plus more for serving

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until just tender. Reserve 1 cup cooking water, then add the spinach and press to submerge. (It will continue cooking later.) Drain the noodles and spinach, shaking to get rid of any excess water.
Step 2
Set the pot over medium heat. Add 5 tablespoons butter and cook, stirring occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. Add the black pepper and stir until fragrant. Add ¼ cup pasta water, plus the noodles and spinach, soy sauce and sugar, and toss until the sauce is thickened and silky. Add pasta water, 1 tablespoon at a time, until the sauce clings to the noodles.
Step 3
Remove from heat, add the sesame seeds and stir in the remaining 1 tablespoon butter until melted. Season to taste with more soy sauce and black pepper (if mild) and sugar (if too salty). Serve with more sesame seeds on top.

Ratings

4 out of 5

2,776 user ratings

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Comments

Fishy sauce user2 years ago

I added some oyster sauce at the end and it made the flavour sort of oval?

josh2 years ago

did anyone add fish sauce at the end? To round out the flavor?

maggy2 years ago

Cut the amount of butter in half and add some sesame oil.

Tom3 weeks ago

Served with seared tuna. Added garlic and red pepper flakes. Turned out great. Also next time served with soy marinated tofu, also delicious.

SandwichMom3 weeks ago

Divine as is. Yum.

Laura1 month ago

This recipe punches way above its weight class. Effort:flavor ratio is off the charts. Made as written plus a jammy egg for serving. Even my greens-averse 4 yo loved it.

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