Comforting Udon Noodles
Comforting Udon Noodles
Ingredients
For the Udon Noodles
- 1 pound udon noodles
For the Sauce
- 1 1/2 teaspoons white miso
- 2 tablespoons boiling water
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons rice wine vinegar
- 1 splash dark soy sauce
- 3 teaspoons granulated sugar
- 1 teaspoon fresh ginger, freshly grated
- 1 garlic, clove, crushed
- 2 teaspoons chili oil, to 3 teaspoons, adjust to taste
For Garnish
- 1 tablespoon sesame seeds, toasted
- 1/4 cup fried shallots
- 2 green onions, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions until al dente, typically 5-8 minutes.
⏱️ 8 min
- 2
While the noodles are cooking, begin preparing the sauce. In a medium-sized bowl, add the white miso.
⏱️ 1 min
- 3
Add 2 tablespoons of boiling water to the miso and stir thoroughly until the miso is completely dissolved and no lumps remain.
⏱️ 2 min
- 4
To the dissolved miso, add the sesame oil, soy sauce, rice wine vinegar, and a splash of dark soy sauce.
⏱️ 1 min
- 5
Stir in the granulated sugar, freshly grated ginger, crushed garlic, and 2 to 3 teaspoons of chili oil. Adjust the amount of chili oil to your preferred level of heat.
⏱️ 2 min
- 6
Whisk all the sauce ingredients together vigorously until they are well combined and emulsified.
⏱️ 1 min
- 7
Once the udon noodles are cooked, drain them well and immediately add them to the bowl with the prepared sauce.
⏱️ 2 min
- 8
Toss the noodles thoroughly with the sauce until every strand is evenly coated. This ensures maximum flavor in every bite.
⏱️ 2 min
- 9
Divide the sauced udon noodles among serving bowls. Garnish each bowl with a sprinkle of toasted sesame seeds, a mound of fried shallots in the center, and a generous scattering of chopped green onions on top.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Comforting Udon Noodles
For the Udon Noodles
- 1 pound udon noodles
For the Sauce
- 1 1/2 teaspoons white miso
- 2 tablespoons boiling water
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons rice wine vinegar
- 1 splash dark soy sauce
- 3 teaspoons granulated sugar
- 1 teaspoon fresh ginger, freshly grated
- 1 garlic, clove, crushed
- 2 teaspoons chili oil, to 3 teaspoons, adjust to taste
For Garnish
- 1 tablespoon sesame seeds, toasted
- 1/4 cup fried shallots
- 2 green onions, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions until al dente, typically 5-8 minutes.
⏱️ 8 min - 2
While the noodles are cooking, begin preparing the sauce. In a medium-sized bowl, add the white miso.
⏱️ 1 min - 3
Add 2 tablespoons of boiling water to the miso and stir thoroughly until the miso is completely dissolved and no lumps remain.
⏱️ 2 min - 4
To the dissolved miso, add the sesame oil, soy sauce, rice wine vinegar, and a splash of dark soy sauce.
⏱️ 1 min - 5
Stir in the granulated sugar, freshly grated ginger, crushed garlic, and 2 to 3 teaspoons of chili oil. Adjust the amount of chili oil to your preferred level of heat.
⏱️ 2 min - 6
Whisk all the sauce ingredients together vigorously until they are well combined and emulsified.
⏱️ 1 min - 7
Once the udon noodles are cooked, drain them well and immediately add them to the bowl with the prepared sauce.
⏱️ 2 min - 8
Toss the noodles thoroughly with the sauce until every strand is evenly coated. This ensures maximum flavor in every bite.
⏱️ 2 min - 9
Divide the sauced udon noodles among serving bowls. Garnish each bowl with a sprinkle of toasted sesame seeds, a mound of fried shallots in the center, and a generous scattering of chopped green onions on top.
⏱️ 3 min