This Miso Brown Butter Udon recipe is one of the tastiest and EASIEST dinners to get on the table! If you see fresh udon noodles at the grocery store, GRAB THEM! You need this simple, flavorful dish in your life.
Miso Brown Butter Udon Recipe
Udon noodles are such a great vessel for picking up sauce and packing a big flavor punch. They are great in soups, amazing drenched in spicy umami magic, and then slurped down with a cold drink. Whether you like them spicy or mild, you can make this simple recipe and customize it exactly to your family’s tastes and preferences.
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Miso Brown Butter Udon shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Sesame oil
- Oyster mushrooms
- Red bell pepper
- Soy sauce
- Bachan’s Japanese BBQ Sauce
- Sambal Oelek (or 1-2 teaspoons Sriracha)
- Udon noodles
- Fresh baby spinach
- Sesame seeds
How to make Miso Brown Butter Noodles
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Melt the butter in a large high-sided skillet over medium heat and brown the mushrooms, onions, garlic, and bell pepper.
Sauce it up
Add the sauce ingredients to the pan and simmer.
Add the noodles and the water and cover the pan. Let them steam for a couple of minutes and then gently break them up with some tongs.
Add the spinach to the pan and stir. Cook until wilted, toss everything with the sauce.
Remove from the heat once the noodles are heated through and garnish with sesame seeds.
Try our Blackstone Fried Rice Recipes!
Miso Brown Butter Udon FAQ
Can this be made ahead of time?
It can, but it definitely tastes best right after cooking. That’s not to say the leftovers aren’t delicious, I just wouldn’t go out of my way to make this in advance if you can help it.
What’s the best way to store and reheat leftovers?
We threw them into a big freezer baggie and then reheated the leftover udon in the microwave. It was great, especially if you have a little extra sauce to drizzle over the top.
Are there any suggested substitutions or additions?
Yes! Some Teriyaki Shrimp would make a great addition here, as would a filet of Tingly Salt Salmon. If you don’t have Bachan’s Sauce, you can sub in your favorite teriyaki sauce. Sambal can also be replaced with your favorite spicy condiment, like Sriracha or Gochujang, if you have either of those handy.
Make some Egg Rolls with this dish!
More great Asian-Inspired recipes to love!
- Our homemade griddle-cooked Chicken and Pea Pods is an all-in-one meal if you pair it with some steamed Instant Pot Rice.
- Fried Pork Dumplings with Homemade Pot Sticker Sauce are one of those appetizers I could actually make an entire meal of. They are THAT good. Not “fast”, but if you have some hands to help stuff and wrap these little meat dumplings it makes things go MUCH faster!
- Miso Soup is simple and delicious and would be a perfect starter for this easy meal!
- How about some Shrimp Yakisoba for dinner this week? Simple and delicious, with a slightly thinner noodle than these udon noodles.
- Our Traeger Chicken Teriyaki is like a little taste of the PNW on a plate. We season it with my FAVORITE teriyaki-inspired rub, Maui Wowee from Spiceology!
- Smoked Chinese BBQ Pork is our homemade version of this family favorite! Serve it with some hot mustard, sesame seeds, and cocktail sauce.
- 2 tablespoons butter
- 1 tablespoon sesame oil
- 1 cup sliced oyster mushrooms
- 1 small yellow onion, sliced
- 1 teaspoon garlic
- 1 cup sliced red bell pepper
- 1 tablespoon miso
- 2 tablespoons soy sauce
- 3 tablespoons Bachan's Japanese BBQ Sauce
- 2 tablespoons Sambal Oelek (or 1-2 teaspoons Sriracha)
- 1 pound udon noodles
- 1/4 cup water
- 5 ounces fresh baby spinach
- 2 tablespoons sesame seeds
- In a large saute pan on the stovetop over medium heat melt your butter. Add the sesame oil along with the mushrooms, onion, garlic, and bell peppers.
- Cook the mushrooms until they are lightly browned and the water has cooked out of them.
- Add the miso, soy sauce, Bachan's, and sambal to the pan. (If you don't have Bachan's, you can sub in additional soy or your favorite brand of teriyaki sauce.)
- Let that sauce mixture simmer for a couple of minutes and then add in your udon noodles to the pot. Add the water to the pan.
- Cover, and let the udon steam for a minute or two before using a set of tongs and breaking them up and mixing them in with the rest of the ingredients.
- Add the baby spinach to the pot and toss in with the pasta and vegetables. Cook until it is wilted and then remove from the heat.
- Garnish with sesame seeds and serve hot!
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Amount Per Serving: Calories: 166Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 646mgCarbohydrates: 20gFiber: 2gSugar: 5gProtein: 5g
Nutrition data provided here is only an estimate.