Sesame-Brown Butter Udon Noodles
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (4 servings)
617 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 82 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 20 grams protein; 581 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
josh
did anyone add fish sauce at the end? To round out the flavor?
Fishy sauce user
I added some oyster sauce at the end and it made the flavour sort of oval?
Fish sauce skeptic
After reading the comments and contemplating the roundness of the udon, my deep, round noodle bowl, and my general suspicion of fish sauce, I thought I would ignore the growing clamor for fish sauce. But I was wrong. That stuff is magical. Complimented with little pork meatballs (in lieu of egg) . . . a perfect sphere!
Brittany
Dear Josh, I added some fish sauce at the end, but found the flavor rather angular. I prefer to make it the way my grandmother made it, which is just actually an entirely different recipe. Try it.
maggy
Cut the amount of butter in half and add some sesame oil.
Amy Friedman
Here's what I did for this recipe... I boiled the udon noodes, browned the butter in another pot, added some sage (which I removed later and added to the udon water). To the browned butter, I added oyster mushrooms and onions, let those cook up, then added the spinach and black sesame seeds to that along with some of the pasta water. After letting that hang out for a while, I added the udon noodles, some of the water and soy sauce. I must say, this is one of the best things I've ever made!
chrissi
No fish sauce! Sesame oil, soy sauce, garlic, pepper (black, white, or red flakes) vegetables= dreamy Udon noodles = so delicious
shiva
Delicious! I added fish sauce at the end to round the flavor.
Suzy
I'm surprised at all the nattering on about adding fish sauce. The recipe makes it quite clear that this is buttery - you know: Sesame Brown Butter noodles. Made the recipe exactly as is, cutting it down to one serving and it was perfect. Nice and tasty, smooth, butter compliments the spinach, with the sesame adding a gentle touch of flavor. I'd go so far as to say sublime in both texture and flavor. The hit-your-head-with-a-board flavor of fish sauce is not necessary here.
Aidan
I added a tablespoon of miso when I added the pepper. It was wonderful. I’m thinking of adding shrimp next time for a little protein.
Marie
Miyoko’s has worked well for me in a similar application. I find it’s just like dairy butter.
John G
Maybe fish sauce is what I needed. That and lime and cilantro and whatever else would change this recipe . Too buttery... and I used only 5 tbl spoons of butter. Used the whole 1/4 cup of pasta water hoping it would dilute it some, as well as additional soy sauce after it was served, but to no avail. My family and I all disliked it.
Fish Sauce Curious
How is this with fish sauce at the end? Does it round out the flavor?
Equlibrist
Ghee is not at all like browned butter. It has no milk solids and thus will not brown. Completely different flavor profile, although in ghee’s favor, it has a much higher smoke point. I’d go for the nutty flavor of brown butter in this recipe, which relies on just a few ingredients.
Ellen
Has anyone tried this with Vegan butter? Like Miyoko’s?
Cindy
How could one be suspicious of fish sauce? I understand in theory but in practice, I put the stuff in everything
amanda
And add sesame oil
KP
This is a pliable recipe. I made it first as written and found it somewhat flavorless and overly buttered. But I made it again after reading comments and it's now in the regular rotation with modifications. I add garlic, reduce butter to 3T, sub 1T of Gochujang for the black pepper, and add sesame oil near the end. Sometimes I make this with mushrooms and baby bok choy instead of spinach. I don't think it needs sugar but to each his own.
EJS
Added garlic, chile oil, miso, tamari. Fantastic!
HanTran
Added edamame and slivered almonds in cast iron with the brown butter,crisped them up a bit s butter turned brown. Took off heat, added sesame paste (can't do seeds, don't ask) soy sauce, pepper. Udon and spinach in a pot as directed, then that into cast iron under high heat, Bob's your uncle.
Drey
Pretty good. I added a splash of sesame oil at the end and topped with fried eggs.
Rachael R.
I added garlic and shallot to my browned butter and fish sauce at the end. Topped with crunchy chili oil. Divine.
Pamela
Followed the recipe exactly. Very disappointing, greasy and bland.
thinkjen33
I chopped up the baby spinach that I had and added some chopped garlic. Really good and really easy--going into regular rotation!
great concept; add miso and use less butter
Very easy to accompany seared salmon. I added a teaspoon of miso and swirled it in at the end. Next time, I might use 3-4Tbsp of butter instead. Not sure pinch of sugar is necessary; depends on the soy sauce and miso.
Claire Gunter
This was EXCELLENT! I doubled it for my family of 4 and will triple it next time as everyone wanted more. I put a little white miso on my serve and that gave it a great depth.
Laurel
I added red pepper flakes and did not use the sugar. Love this recipe!!!
Gwen
It was under-flavored for me.
Uh Yum
Very butter forward. Tried it because it sounded tasty but agree with other comments. Rounded this out with some bok choi grilled with a garlic ginger soy marinade.
Greg
Subbed Mirin for the sugar and cut the butter and added some sesame oil. Still bland. added some oyster sauce on my own plate, which helped. Added shrimp for some protein. Meh.
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