📝 About This Recipe
Experience the ultimate comfort in a bowl with these thick, chewy udon noodles tossed in a luxurious, umami-rich ginger-soy glaze. This dish celebrates the Japanese philosophy of simplicity, where high-quality aromatics like fresh ginger and garlic transform humble wheat noodles into a sophisticated side. It is a versatile, aromatic masterpiece that balances salty, sweet, and pungent notes with a velvety finish.
🥗 Ingredients
The Noodles
- 4 packs Frozen or Fresh Udon Noodles (approx. 200g each; frozen is preferred for better texture)
The Soy-Ginger Glaze
- 1/4 cup Low-sodium Soy Sauce (shoyu style)
- 2 tablespoons Fresh Ginger (peeled and finely grated or minced)
- 3 cloves Garlic (pushed through a press or minced finely)
- 1 tablespoon Dark Brown Sugar (packed; adds a rich molasses depth)
- 1 tablespoon Rice Vinegar (unseasoned)
- 2 teaspoons Toasted Sesame Oil (high quality)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Chili Garlic Sauce (optional, for a subtle heat)
Sauté and Garnish
- 1 tablespoon Neutral Oil (grapeseed or vegetable oil)
- 4 pieces Scallions (thinly sliced; whites and greens separated)
- 1 tablespoon Toasted White Sesame Seeds (for crunch)
- 1/4 cup Shredded Nori (optional garnish)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Do not add salt, as udon noodles often contain salt in the dough.
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2
In a small mixing bowl, whisk together the soy sauce, grated ginger, minced garlic, brown sugar, rice vinegar, mirin, and chili garlic sauce until the sugar is dissolved.
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3
Drop the udon noodles into the boiling water. If using frozen noodles, cook for only 1-2 minutes until they naturally untangle. Avoid overcooking to maintain that signature 'mochi-mochi' chewy texture.
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4
Before draining, carefully scoop out about 1/2 cup of the starchy noodle cooking water and set it aside.
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5
Drain the noodles in a colander and rinse briefly under warm water to remove excess surface starch.
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6
Heat the neutral oil in a large wok or deep skillet over medium-high heat until shimmering.
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7
Add the white parts of the sliced scallions to the pan and sauté for 30 seconds until fragrant but not browned.
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8
Pour the prepared soy-ginger sauce into the skillet. Let it bubble and reduce for about 1 minute until it slightly thickens into a glossy glaze.
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9
Add the drained udon noodles to the skillet. Use tongs to toss the noodles vigorously, ensuring every strand is coated in the dark, aromatic sauce.
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10
Drizzle in the toasted sesame oil and add 2-3 tablespoons of the reserved noodle water. This creates an emulsion that helps the sauce cling perfectly to the noodles.
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11
Toss for another 30-60 seconds over the heat until the sauce is creamy and the noodles are heated through.
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12
Remove from heat. Fold in half of the green scallion tops and half of the sesame seeds.
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13
Transfer to a serving platter or individual bowls. Garnish with the remaining scallions, sesame seeds, and shredded nori if using.
💡 Chef's Tips
Use frozen udon (found in Asian grocers) rather than vacuum-sealed shelf-stable packs for a vastly superior, bouncy texture. Always grate your ginger fresh; the bottled stuff lacks the spicy 'bite' necessary to balance the salty soy. If the sauce looks too dry, add the reserved noodle water one tablespoon at a time until the noodles look glossy and wet. Don't overcook the garlic in the sauce reduction—if it burns, the entire dish will taste bitter. For a vegan-friendly version, ensure your mirin is authentic and your sugar is bone-char free.
🍽️ Serving Suggestions
Serve alongside Miso-Glazed Salmon for a complete, Japanese-inspired seafood dinner. Pair with a crisp, chilled Glass of Junmai Ginjo Sake to complement the ginger's heat. Serve as a base for Gyoza or Crispy Tofu to add protein to your side dish. A side of Sunomono (Japanese cucumber salad) provides a refreshing, acidic contrast to the rich soy glaze. Top with a 6-minute soft-boiled egg (Ajitsuke Tamago) for a decadent, jammy finish.