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
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.
Directions
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.