Creamy Miso Butter Noodles Recipe
These Creamy Miso Butter Noodles are what happens when alfredo meets udon. Rich, savory, and deeply umami with a fraction of the effort.
Servings: 2 servings
Equipment
Ingredients
- 14 oz fresh or frozen udon noodles
- 1/4 cup reserved noodle water
- 2 tbsp unsalted butter
- 3 cloves garlic minced
For the Sauce
- 1/2 cup heavy cream
- 1 tbsp white miso paste
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/4 cup grated parmesan
Optional Garnish
- Parmesan
- Black pepper
- Scallions
Instructions
- Bring a pot of water to a boil and cook the udon just until the strands start to separate. Reserve about 1/4 cup of the noodle water, then drain.
- Melt the butter in a pan over medium heat. Add the minced garlic and stir until fragrant, about 30 seconds.
- Add the heavy cream, miso paste, dark soy sauce, light soy sauce, sugar, and parmesan. Stir until the miso dissolves and the sauce thickens slightly.
- Add the udon and the reserved noodle water, then continue tossing until the sauce clings to the noodles.
- Transfer to a bowl and optionally garnish with parmesan, black pepper, and scallions.
Video
Notes
- Cook the udon just until the strands separate. It finishes cooking in the sauce, so you don't want it fully soft yet.
- Save about 1/4 cup of noodle water before draining. The starch is what thickens the sauce and helps it cling.
- Keep the heat at medium so the miso blends in smoothly and the cream stays creamy instead of splitting.
- Swap in spaghetti or linguine if you don't have udon, or use red miso and start with about two-thirds the amount.
Nutrition
Calories: 640kcal | Carbohydrates: 62g | Protein: 16g | Fat: 37g