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Sesame-Brown Butter Udon Noodles

Recipe Date: November 24, 2023
Serving Size: 4
Prep Time: 10 Minutes
Cook Time: 14 Minutes
Difficulty: Easy
Measurements: Imperial (US)
Sesame-Brown Butter Udon Noodles
2021 ‘Diamond Cutter’ Red Blend
82% Syrah, 14% Grenache, 4% Mourvèdre

Source: New York Times Cooking


  • 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.


Step 1
Bring a large pot of salted water to a boil. Add the noo-
dles 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 1/4 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 re-
maining 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.