Miso Butter Noodles
These easy miso butter noodles are ready in about 10 minutes! The creamy sauce is mild in flavor but so satisfying. Best when made with frozen udon noodles!
Ingredients
- 1 block frozen udon noodles ~9 oz each, see notes for substitutions
- 2 tablespoon butter
- 1 tablespoon white miso paste also called shiro miso
- 1 teaspoon freshly minced garlic about 1 clove per batch
- 1 green onion
- toasted sesame seeds for topping, or nori furikake
- 1 teaspoon corn starch to thicken sauce
- ⅓ cup warm water
- salt to taste
Instructions
- Begin boiling a pot of water for the noodles. Cook the noodles per package instructions as you prepare the sauce. (Frozen udon only needs a few minutes to cook, so I add them to the water when the sauce is almost ready.)1 block frozen udon noodles
- Thinly slice the green onion, and separate the white and green portions. Dissolve the corn starch in the warm water.1 green onion, 1 teaspoon corn starch, ⅓ cup warm water
- Set a skillet over medium to medium-low heat. Once hot, add the butter. Once the butter has melted, add the garlic and the white portions of the green onion. Cook, stirring frequently, until very fragrant, about 1-2 minutes.2 tablespoon butter, 1 green onion, 1 teaspoon freshly minced garlic
- Add the miso paste to the skillet and mix vigorously until the miso is fully incorporated into the sauce. This step can be a little difficult, I like to use a flat whisk to make it easier.1 tablespoon white miso paste
- Once the miso is fully incorporated, turn off the heat and whisk in the corn starch and water mixture. If the sauce is too thick, you can add a little more water, one tablespoon at a time. If the sauce is too thin, put the skillet back over medium low heat and reduce until the desired consistency is reached. Taste the sauce and season with a little salt if desired.1 teaspoon corn starch, ⅓ cup warm water, salt
- Add the drained noodles to the skillet and toss until they're fully coated in sauce. Transfer to your serving dish, top with sesame seeds and green onion, then serve.toasted sesame seeds
Notes
If you can't find frozen udon, or just want to use something else, this recipe should work well with 4 ounces of dried pasta or noodles per batch!
This recipe can easily be doubled!
Nutrition
Serving: 1batchCalories: 575kcal
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