Sometimes the best recipes are happy accidents.
When you think of Japanese udon noodles you probably picture them swimming in a bowl of flavorful broth. That’s how this recipe started, but when my broth was done cooking it didn’t have the oomph I really wanted.
Not wanting to dump in a ton of soy sauce or go pull out a bunch of additional ingredients to try and save it, I decided to remove the noodles from the broth, add a few simple ingredients to them, and voila, Sesame Udon Noodles were born. My kids adore wheat-based udon noodles because of their soft texture and thickness, and since they have a neutral taste, they can easily be jazzed up with a myriad different flavors.
Don’t be afraid to add to this dish. Other foods you may have on hand, from grated carrots to cubed tofu to cooked shrimp, all compliment it beautifully. You can make it your own way and just watch it disappear.
I wish I had more accidents like this one!
Sesame Udon Noodles
- 1 9.5 ounce package udon noodles
- 1 1/2 cups thinly sliced shiitake mushrooms
- 1/2 cup sliced scallions
- 1 cup cubed firm tofu
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons toasted sesame seeds