Spicy Garlic Butter Udon
This Spicy Garlic Butter Udon is all about the sauce. It’s buttery and garlicky with a good amount of heat, coating every strand of udon until the noodles are glossy from top to bottom. I threw in some shiitake mushrooms too because they soak up all that sauce and give the noodles even more umami flavor.
One thing I found to be a must, and also a little trick, is adding an onsen egg on top. Break it open while the noodles are still hot and mix that runny yolk right into the sauce. Ohhhh, it coats the noodles and makes them even saucier and creamier.
Why You’ll Love This Garlic Butter Udon
The best part about this recipe is how much flavor you can get with just a few simple ingredients. The butter and garlic make a rich base, and some soy sauce and chili oil are pretty much all you need to make it savory and spicy.
Fresh shiitake mushrooms add another layer of flavor and texture without making the noodles feel too heavy. And then there’s the onsen egg. Break that yolk into the noodles and mix everything together, it helps mellow out some of the heat while adding a little extra richness.
The spice level is also completely up to you. Add as much or as little chili oil as you like, depending on how much heat you want.
Tips for the Best Garlic Butter Udon
Don’t overcook your udon. One of the best things about udon is that chewy and bouncy texture. Cook them only until they’re loosened before adding them to the skillet.
Let the mushrooms brown. Give your shiitakes a little time in the pan instead of constantly stirring them. That bit of browning adds a lot more flavor.
Adjust the chili oil to your taste. Start with one tablespoon or even less if you aren’t sure how spicy you want it. You can always add more at the end.
Give the noodles a good toss. Let the udon toss around in the pan with the sauce until everything looks glossy and the sauce is coating the noodles instead of sitting at the bottom.
Serve immediately. These noodles are at their glossiest and sauciest straight from the pan.
What Kind of Udon Should I Use?
Fresh or frozen udon both work well for this recipe. I personally like the thick, chewy texture of frozen udon because it holds up really nicely when tossed in the sauce.
I wouldn’t recommend dried udon if you have access to fresh or frozen. It’ll still work, but the texture won’t be quite as thick and bouncy.
What Can I Use Instead of Shiitake Mushrooms?
You can swap the shiitake mushrooms for cremini, button, oyster, or another mushroom you like. You can also leave them out completely if mushrooms aren’t your thing.
Do I Have to Add an Onsen Egg?
No, but I highly recommend it! The runny yolk mixes into the hot noodles and makes the sauce even creamier. If you don’t want to make an onsen egg, you can leave it off or use another style of runny egg instead.
What’s the Best Way to Reheat Leftover Udon?
The noodles will soak up some of the sauce as they sit, so they won’t be quite as saucy straight from the fridge. Reheat them in a pan over medium-low heat with a small splash of water to help loosen everything back up. Toss until the noodles are hot and glossy again.
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Spicy Garlic Butter Udon
Ingredients
- 2 packs fresh or frozen udon noodles
- 4 oz shiitake mushrooms, sliced
- 1 tbsp neutral oil
- 2 tbsp unsalted butter
- 4 cloves garlic, finely minced
- 2 scallions, whites and greens separated
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 1-2 tbsp chili oil
For Garnish
- 2 onsen eggs
- Toasted sesame seeds, for garnish
- Scallion greens, for garnish
- Chili oil, optional
Instructions
- Cook the udon noodles according to the package directions until just loosened. Drain well and set aside.
- Heat a large skillet over medium-high heat and add the oil. Add the sliced shiitake mushrooms and cook until softened and lightly browned.
- Add the butter, garlic, and scallion whites. Cook for about 30 seconds, stirring frequently, until the garlic is fragrant.
- Add the udon noodles, followed by the soy sauce, dark soy sauce, and chili oil. Toss everything together until the noodles are evenly coated and the sauce becomes glossy.
- Transfer the udon to a bowl and top with an onsen egg. Finish with toasted sesame seeds, scallion greens, and an extra spoonful of chili oil if you like.
- Right before eating, break open the onsen egg and mix the runny yolk into the hot noodles until everything gets extra creamy and saucy.