Sesame Miso Butter Udon Noodles – creamy, buttery and on the table ready to eat in 5 minutes! The perfect weeknight meal.
Udon noodles are one of my favourite weeknight meals to make because of fast and easy they are to cook up. Especially utilizing the microwave, they’re cooked in about 3 minutes!
How to Make Sesame Miso Butter Udon
Ingredients (+substitutions)
- Udon noodles: I prefer to use frozen but dry can be used too! Even other styles and types of noodles work really well this sesame miso butter sauce.
- Garlic: Minced raw garlic is best but garlic powder can be used (quarter or half the amount).
- Vegan butter: or margarine.
- Sugar: for a touch of sweetness
- Miso paste: white or red miso paste.
- Toasted sesame seeds: If your sesame seeds are not toasted, toast them on a fry pan over medium low heat until fragrant to bring out their nutty flavour.
- Soy sauce: or vegan mentsuyu
- Vegetables: I used corn, lettuce (or cabbage) here but you can really use any vegetables have on hand!
- Togarashi, nori and scallions for garnish
The steps to making this recipe is exactly the same as my corn mayo udon recipe– made in the microwave to save time and connivence. However, you can also opt to boil the noodles over the stove top and cook the corn, cabbage and sauce over a pan too.
More quick & easy udon recipes to try:
- Vegan Tanuki Udon (Chilled Udon)
- Shouyu Butter Udon (5 minute, microwave recipe)
- Corn Mayo Udon (5 minute, microwave recipe)
- Yaki Udon
- Japanese Curry Udon
SAVE IT FOR LATER! ↓
If you recreate this Sesame Miso Butter Udon recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Sesame Miso Butter Udon Noodles
- Total Time: 5 minutes
- Yield: 1 serving
Ingredients
- 1 bundle of frozen udon noodles (about 200g)
- 1 garlic clove, minced
- 1 1/2 tsp vegan butter or margarine (10g)
- 1 tsp sugar (4g)
- 2 tsp miso paste (10g)
- 2 tbsp sesame seeds, divided (18g)
- 1 tsp soy sauce or mentsuyu
- 1/4 cup canned or frozen corn (50g)
- 2 pieces of lettuce or cabbage (80g)
- togarashi
- nori, for garnish
- scallions, for garnish
Instructions
- Place udon noodles into a bowl and microwave until 75% thawed and warmed (about 2 minutes total at 600W).
- In the meantime, grind 1 1/2 tbsp toasted sesame seeds (this step is optional but it brings out the sesame flavour more).
- Add garlic, vegan butter, miso paste, soy sauce, ground up sesame seeds, sugar and corn. Mix everything well and then microwave for another minute.
- Top with togarashi, nori and scallions. Enjoy!
Notes
- Helpful Equipment: microwave safe with with a lid
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: entree
- Method: microwave
- Cuisine: vegan, japanese
Nutrition
- Serving Size: 1 serving
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Fantastic ! Don’t skip the grinding of the toasted sesame seeds, the smell is divine while you’re grinding and it really adds a great nutty element to the dish.
Did it in a pan, added a mix of pre browned mushrooms, reduced the sugar and the togarashi topping is non negotiable !
Sooo good, dinner party so satisfied. Thanks for another fantastic recipe Lisa, so glad you’re back in the space creating again!
Loved the miso and butter combination.
Super simple and so delicious! Will definitely try again!
Absolutely loved this, miso and butter is such a great combination! I added a drizzle of roasted sesame oil as well to boost the sesame flavor.
Really good! My bf wants it every day
Would this be ok to make over the stove if we don’t have a microwave? Thanks!
absolutely! just cook the udon noodles in a pot instead 🙂
This is probably the easiest and quickest recipe on the internet. Delicious on top of that! Thank you 🙂
This was so delicious and so easy. I can’t get frozen udon where I live so I just used the packaged kind and cooked them on the stove before mixing the rest of the ingredients in the pan and heating through. I used barley miso & I can’t wait to try it with all of the other miso in the house!
Another yummy dish! And so quick and easy to make 🙂 x
Definitely a new favourite! I didn’t have any sesame seeds on hand, so I used a splash of sesame oil to still get a sesame taste. I also added a spoon full of sambal olek to give it a little spice!
I make this a couple nights a week. super easy, quick and SO good. I add extra extra nappa because it’s amazing in the miso butter sauce.
My ABSOLUTE FAVE!!! I am not ashamed to admit that I have eaten this x4 last week. I love the simplicity and ease. Tastes amazing. I added carrots & peppers to the dish too!
So delicious and easy. I really love how the miso and butter mix together. I’ve used this recipe with other noodles when I’m out of frozen udon too and it works fairly well!
I really loved this recipe! Miso & butter is a match made in heaven. I recently tried it with scrambled eggs and wow it is amazing! I don’t consider myself vegan but I do love cooking vegan recipes as they are better for my health. This recipe has as much umami and flavor that I’d get from a non vegan dish. I didn’t have sesame seeds on hand so I subbed for a bit of sesame oil. This recipe is fast, convenient & delicious !!
So quick, easy, and delicious! 10/10 highly recommend!!!
I was high as a kite making and eating this and it was 1. so easy and 2. so delicious. Will be making many times more!
Just made this recipe and it was truly delicious! I also added some mushrooms and cabbage instead of the corn – still very good and filling 🙂 will definitely make this more often, especially since i’m a big fan of udon noodles!
So good. It is a life saver for the kids to eat lunch at home after school. I can it all done and served so fast. I just boil and drain the frozen udon as I need to do quite a big serve. The dressing is delicious. Passing this recipe along to all my other friends.
Super easy and packed with flavor! Lisa’s recipes makes me realize how simple it can be to have a satisfying meal. The sauce created by the butter and miso is so luscious and I love how you can pack this meal with veggies. The addition of the corn is a must, as it adds a pop of sweetness in contrast to the salty and savory flavors of the sauce.
This was sooo good! I used dried udon noodles instead of fresh ones, and I didn’t have enough toasted sesame seeds so I added a little bit of tahini, so creamy and delicious.
so quick to whip up and delicious 😋
Lisa you GET me. This was perfect to make for lunch during a busy work day, I threw in some frozen edamame for easy protein 😋
super quick and flavorful recipe!
So delicious, so creamy, so easy to make!
I don‘t have a microwave but it works well in a pan. I used Pak Choy as vegetables. Just cooked it with the udon noodles.
It it the second time I made those… I am addicted now to miso and butter and udon noodles!!!
Thank you so much for sharing Lisa
Hello people of the Internets I am here to testify two hard facts:
1. Yes you do whip up this stuff in that short a time;
2. HOLY YUM
That is all. brb gonna make me a second bowl. Thanks Lisa!!!!
The recipe is super versatile and easy to make. I would definitely make it again!
This was super easy to throw together and delicious!! I used violife cream cheese instead of vegan butter because it tastes exactly like butter but is a bit extra creamy and it worked perfectly in this recipe! Loved the flavors, will be making this one again soon.
I made double the amount of everything but the noodles so I will be able to eat the leftovers today with fresh noodles 😍 Every in my household including me were impressed, how fast I was able to cook this dish (even without a microwave)!
Goodness me, what a food-hug this bowl of miso noodles is 🎉 I made it for supper late one evening and it was just the thing. I added a few green beans too for extra veggies and crunch… love the butter and miso combo and it was so easy and balanced. Noodles forever!!
Thank you I will be back and next time with better lighting for the photo 😂
💙💙💙
This was super super easy to make! Due to lack of frozen udon I had to make that separately but everything actually turned out to be so good regardless. I even added some tofu I fried!
I wish I could have found the sesame seeds so something for next time.
Super yummy and fast !
It tastes amazing 😍😍😍♥️!!!
Perfect easy for snack or dinner !
Very easy to make and delicious! I topped mine with Korean vegan beef and I used spicy butter and some leftover soy sauce from take-out.
Such a perfect weekday meal and so yummy! I made it for my bf and I yesterday and it was so good we made it again for lunch the next day lol.
Another winner! So quick and easy and DELICIOUS, even without a microwave.
Yasssss sauce noodles!! This recipe is so good! Super quick, full of flavour and customizable. Pan fried some baby bok choy and corn (hit it w some shoyu at the end, always haha). Gah so good!
This was a perfect work from home lunch. I always have all of these things on hand! I used napa cabbage. I had to add a tiny splash of water to get everything to mix together, but otherwise followed this exactly as written.
My first time trying to make udon at home and the recipe was so fast, hearty and easy to make in the microwave. Put in cabbage instead of lettuce which worked well and paired with some grilled tofu for the win. The flavor is just amazing, such a great recipe 😍
I had all the sauce ingredients on hand and made this tonight- it’s incredible! I only had soba noodles and none of the veggies and it was still a 10/10.
AMAZING!!! SO EASY SO PERFECT!! This chef knows her stuff
wonderful recipe! i sauteed the cabbage and garlic first, microwaved the rest-used gomasio for the sesame seeds, and furikake for the seaweed. So simple yet very delicious, thanks again for the recipe! It will be a regular dish from now on ☺️