Shoyu Butter Udon (5 Minutes)

Name: Shoyu Butter Udon
Prep time: 2 min
Cook time: 4 min
Total time: 6 min
Cuisine: Japanese
Ingredients: 1 serving (250 g) frozen udon noodles*; 1/2 cup (60 g) mushrooms; 1/2 cup (40 g) vegetables of choice, thinly sliced (optional); 2–3 tsp (15 ml) soy sauce, to taste; 1 tbsp (15 g) salted butter (or vegan butter); 1/4 tsp garlic powder; fresh black pepper, to taste; scallions, sliced (white and green parts separated); sesame seeds, for garnish

Rich, savory, and packed with umami, this Shoyu Butter Udon is the ultimate quick and cozy noodle dish. Made with chewy udon noodles, soy sauce, butter, and a touch of garlic, it’s a simple yet satisfying weeknight meal ready in just 5 minutes. Perfect for when you’re craving something comforting, flavorful, and effortless.

shoyu butter udon noodles with mushrooms and vegetables in a white bowl with sesame seeds

Weeknight Soy Butter Udon
Why I Love This Recipe
Ingredients and Substitutions
How to Make Shoyu Butter Udon
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
Serving Suggestions
How to Store and Reheat Leftovers
Recipe FAQ
More Quick Noodle Recipes
Shoyu Butter Udon Recipe

Weeknight Soy Butter Udon

This dish is the definition of quick comfort food. With just a few simple ingredients—chewy udon noodles, soy sauce, butter, and a touch of garlic—you get a bowl of noodles that is deeply savory, umami-packed meal in minutes. It’s perfect for those nights when you’re tired, hungry, and want something cozy that hits the spot without a lot of effort. Soy butter udon is one of those recipes that feels fancy but couldn’t be easier to make.

Why I Love This Recipe

There are many reasons why this easy shoyu butter udon has become a go-to meal in my kitchen:

Quick and Convenient: This recipe is microwave-friendly and takes just a few minutes from start to finish. No stovetop required, which makes it ideal for students, busy professionals, or anyone cooking in a small space.
Minimal Ingredients, Maximum Flavor: With just a handful of pantry staples—soy sauce, butter, garlic powder, and udon—you can create a deeply satisfying bowl of Japanese-style noodles that tastes much more complex than it is.
Highly Customizable: You can use whatever vegetables or protein you have on hand. It’s a flexible base recipe that works with a wide range of ingredients and dietary preferences.
Comfort Food at Its Best: The combination of soy sauce and butter creates a rich, umami-packed sauce that coats the noodles perfectly. It’s warm, filling, and incredibly comforting.

Ingredients and Substitutions

Here’s what you’ll need to make this 5 minute noodle dish. All ingredients are flexible—feel free to substitute based on availability or dietary needs.

Frozen udon noodles: Best for texture and convenience. Look for sanuki-style for extra chew. Use rice noodles for a gluten free option.
Mushrooms: Shiitake mushrooms, oyster, or button mushrooms all work well.
Vegetables (optional): Baby spinach, onions, edamame, shredded cabbage, bok choy, or frozen mixed vegetables are great options.
Butter: Salted or unsalted butter, adjust the soy sauce depending on which one you use. Contributes richness. Use vegan butter if preferred.
Soy sauce: Use Japanese soy sauce or tamari for a gluten-free version.
Garlic powder: Adds depth without needing to chop fresh garlic.
Green onion and sesame seeds for garnish

For different variations, try adding ginger, sesame oil or chili oil for a slightly different taste! You can swap the soy sauce for mentsuyu, miso or oyster sauce too.

How to Make Shoyu Butter Udon

Making this quick udon dinner is incredibly easy. Here’s a brief overview of the process:

Cook the noodles: Place frozen udon noodles in a microwave-safe bowl with a splash of water. Microwave (600W) for about 3 minutes or until heated through and loosened. Drain excess water.
Add vegetables and seasonings: Add sliced mushrooms and any other vegetables along with soy sauce, butter, and garlic powder directly into the bowl with the noodles. Microwave for 2 minutes. Toss everything together until the noodles are well coated and the butter has melted. Microwave for an additional 30–60 seconds if needed to heat everything through.
Garnish and serve: Top with chopped scallions and sesame seeds.

VIDEO: Watch How to Make It

Lisa’s Recipe Tips

Use quality udon noodles. Sanuki-style frozen udon noodles provide the best texture—firm, chewy texture, and ideal for absorbing the sauce.
Adjust seasoning to taste. Because different soy sauces vary in saltiness, start with the minimum amount and add more if needed.
Microwave power varies. If your microwave is more powerful than 600W, reduce the cooking time slightly to avoid overcooking the noodles.

Serving Suggestions

This easy Japanese noodle dish is satisfying on its own, but you can customize it with:

Add a soft-boiled egg, poached egg or pasteurized yolk on top.
Include sautéed tofu, shrimp, leftover chicken, stir fried beef, or a spoonful of chili crisp for extra protein and flavor.
Serve alongside a bowl of miso soup or Japanese soy pickled cucumbers for a balanced meal.

How to Store and Reheat Leftovers

While this shoyu butter udon is best fresh, you can store and reheat it with great results:

To store: Let the noodles cool and transfer to an airtight container. Refrigerate for up to 2 days.
To reheat: Microwave with a splash of water and mix well to rehydrate the noodles before serving.

Recipe FAQ

Can I use dried udon noodles instead of frozen?

Yes! Just cook them according to package directions before using. The texture might be a bit softer than frozen Sanuki-style udon noodles.

What vegetables work best in this dish?

Quick-cooking vegetables like spinach, shredded cabbage, or frozen mixed vegetables are ideal. You can also use sautéed vegetables for added texture.

Can I make this recipe on the stove?

Yes, you can easily make this recipe on the stove. Simply boil the udon noodles according to package instructions, then drain and return to the pot. Add the soy sauce, butter, garlic powder, and any other extras, then toss until everything is well-coated and the butter has melted. For the mushrooms and vegetables, you can stir fry them separately in a pan with a bit of oil until tender, then add them to the cooked noodles, or you can cook them directly with the noodles by simmering them in the sauce for a few minutes until everything is heated through and well combined.

More Quick Noodle Recipes

Enjoy! If you make this Shoyu Butter Udon recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!