Spicy Sesame Udon Noodles

udon noodles being eating from a white bowl with chopsticks

These udon noodles take only 20 minutes to make and are tossed in a spicy sesame dressing that adds a flavorful punch to these thick and chewy noodles.

Course Main Course

Cuisine Japanese

Keyword easydinner, udon, udonnoodles

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 424kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

2, 7.75 oz. packages of fresh Udon Noodles
2 cups steamed broccoli
2-3 large carrots, julienned
1 large red bell pepper, julienned

For the sesame dressing:

1/4 cup soy sauce
3 Tbsp. mirin (sweet rice wine)
3 Tbsp. honey
2 Tbsp. sesame oil
2 Tbsp. chili-garlic paste
2 Tbsp. sesame seeds
4 cloves garlic, minced or pressed through garlic press
1-2 tsp. red pepper chili flakes (1 tsp. if you like spicy, 2 tsp. if you REALLY like spicy!)
1 tsp. hoisin sauce
1 tsp. fresh ginger, minced

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Instructions

Whisk all ingredients for the sesame dressing together in a mason jar, measuring cup or bowl and set aside.
Boil water in a medium saucepan for udon noodles and cook according to package directions (fresh udon noodles take ~3 minutes). Once done, drain, rinse and set side.
In a non stick frying pan over medium heat, pour 1 Tbsp. sesame dressing into the pan with the carrots and bell peppers and sauté for about 5-7 minutes, stirring frequently. While that is cooking, steam the broccoli in the microwave for 5 minutes.
Add the broccoli into the pan. Gently toss together the cooked udon noodles with the veggies and pour the sauce on top and mix. (Pour ~1/2 cup of the sauce first, then taste and add more as desired).
Top with additional sesame seeds before serving and enjoy warm as is or with your protein of choice.

Video

Notes

Serve with chicken, shrimp or your favorite protein. Tofu is a great option as well!

If you don't have mirin and are in a crunch, you can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, but you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon used.

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