Sesame-Brown Butter Udon Noodles Recipe (2025)

did anyone add fish sauce at the end? To round out the flavor?

I added some oyster sauce at the end and it made the flavour sort of oval?

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!

Cut the amount of butter in half and add some sesame oil.

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.

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!

No fish sauce! Sesame oil, soy sauce, garlic, pepper (black, white, or red flakes) vegetables= dreamyUdon noodles = so delicious

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.

Delicious! I added fish sauce at the end to round the flavor.

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.

Miyoko’s has worked well for me in a similar application. I find it’s just like dairy butter.

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.

How is this with fish sauce at the end? Does it round out the flavor?

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.

Has anyone tried this with Vegan butter? Like Miyoko’s?

Must have done something wrong because this did not taste good at all. My dog liked it though and I ordered a pizza.

Has anyone made this with broccoli or something similar (e.g., broccoli rabe)? It sounds delish, but we're not big fans of the texture of cooked leafies.

Even better with broccoli!

I make this at least once a month. it's veratile. I don't add fish sauce but you like fish sauce add it in increments. I double the toasted sesame seeds and provide soy sauce and tamari at the table to suit individual tastes. This is one of my favorite NYT recipes.

I found this to be mushy and bland.

Gloopy. Has potential, though - would try again with less butter.

This recipe gets 5 stars from me for its endless variation possibilities. Made a test run for myself as written but for the addition of red chili flakes. Also added sesame seeds to skillet and sautéed in the brown butter as pasta cooked. I plan 2 more variations tonight:For my son, will sautee lions mane mushrooms in the br butter before adding pasta. He'll want parmesan, too.For my daughter, I'll try the miso suggestion. No fish sauce in the house, but I'm intrigued by the idea.

Add miso paste and fish sauce

Use only 7 oz of Udon noodles for two people. Try with scallops or shrimp. Needs some spice.

"Who doesn't love buttered noodles?!" My husband is a big fan of the simple buttered noodle--this had additional flavor levels with the soy and earthiness of the spinach. I subbed bucatini and added frozen shelled edamame to the water at about 3/4 of the way through the cooking time. Topped with a little shredded parmesan (this would be a great option to serve to vegan company-- subbing veggie butter and topped with nutritional yeast). Absolutely delicious! Love love love.

I typically need some protein with each meal - does anyone else add something (chicken, fish, tofu, or)?

I doubled the recipe because we were feeding 7 people. The dried Japanese udon noodles were very sticky and starchy (gummy) but that was all I could get where I was shopping. Family liked a lot.

How could one be suspicious of fish sauce?I understand in theory but in practice, I put the stuff in everything

And add sesame oil

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.